Easy Crockpot Potatoes Gratin

3 ½ cups of potatoes sliced thin
½ cup of sweet onions sliced
1 can of evaporated milk
1 cup of grated cheddar cheese
2 tsp of dried thyme
1 tsp of powdered garlic
¼ tsp of paprika
¼ tsp of salt
Fresh pepper to taste
½ tsp of mustard

 

1.     Mix milk, cheese thyme, garlic, paprika, salt, pepper, and mustard together

2.    Place slice potatoes and onions in a medium size Crockpot and pour milk mixture over top.

3.    Cook on high for 5 hours or on low for 8-10 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	242
% Daily Value*
Total Fat 11.1g	14%
Saturated Fat 6.8g	34%
Cholesterol 38mg	13%
Sodium 291mg	13%
Total Carbohydrate 25.9g	9%
Dietary Fiber 1.7g	6%
Total Sugars 7.8g
Protein 11.2g
Vitamin D 2mcg	11%
Calcium 321mg	25%
Iron 2mg	8%
Potassium 656mg	14%

 

Beef, Potato and Cheddar Perogies

½ lb of ground beef
1 cup of potato’s cubed
½ cup of cheddar grated
2 tbsp of cream cheese
½ tsp of dill
Salt and pepper to taste
Perogy Dough

1.     Season ground beef with salt and pepper and brown on medium high heat.

2.    Boil potatoes in salted water until soft.  Drain and mash with cheddar, cream cheese and dill

3.    Mix potato mixture with browned ground beef and let cool.

4.    Check seasoning and make any adjustments.

5.    Follow instruction for Perogy Dough on how to cook them.

Cajun Garlic Potato Pancakes

3 cups of grated potato or sweet potato
2 cloves of garlic, crushed
1 tsp of cajun seasoning (we use Hyes of Canada)
¼ tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil

1.     Squeeze liquid out of potatoes

2.    Heat 2 tbsp of oil at med high heat in a very large flat pan.

3.    Mix potatoes, garlic, Cajun seasoning, salt, egg and flour together.

4.    Using ice cream scoop, scoop out potato mixture into the hot pan and flatten into a pancake. (3-4 pancakes usually can be cooked at a time)

5.    Cook on each side for 2-3 minutes or until golden brown.

6.    Once cooked remove to a plate lined with paper towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit to keep warm.

7.    You may need to add more oil after cooking 2 pans of pancakes.

8.    Makes about 8-10 pancakes

Nutrition Facts
Servings: 5
Amount per serving
Calories	194
% Daily Value*
Total Fat 6.6g	8%
Saturated Fat 1g	5%
Cholesterol 33mg	11%
Sodium 182mg	8%
Total Carbohydrate 30.1g	11%
Dietary Fiber 4.2g	15%
Total Sugars 7.9g
Protein 4.3g
Vitamin D 3mcg	15%
Calcium 12mg	1%
Iron 5mg	26%
Potassium 593mg	13%

Curried Potato Pancakes

3 cups of grated potato or sweet potato
1-2 tbsp of curry paste (we use Patak’s Mild Curry Paste)
1 tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil

1.     Squeeze liquid out of potatoes

2.    Heat 2 tbsp of oil at med high heat in a very large flat pan.

3.    Mix potatoes, curry paste, salt, egg and flour together.

4.    Using ice cream scoop, scoop out potato mixture into the hot pan and flatten into a pancake. (3-4 pancakes usually can be cooked at a time)

5.    Cook on each side for 2-3 minutes or until golden brown.

6.    Once cooked remove to a plate lined with paper towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit to keep warm.

7.    You may need to add more oil after cooking 2 pans of pancakes.

8.    Makes about 8-10 pancakes