|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 18mg||88%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scalloped potatoes is a time-honored side dish, with a prominent place on holiday buffets and special occasion menus. But that doesn't mean this luscious potato recipe can't welcome additional ingredients, and go from the oven to the crock pot, turning it into an easy weeknight main dish. By adding canned salmon and cream of mushroom soup, this rich side dish becomes a tasty main dish that's quick to put together.
Slices of potato are layered with flour, onion, and flaked canned salmon in a slow cooker and then topped with a mixture of condensed soup and water. After several hours you'll come home to a satisfying, creamy dish that only needs a green vegetable to round it out.
4 to 5 medium potatoes (peeled and sliced thin)
3 tablespoons all-purpose flour (divided)
Salt and pepper to taste
1 (16-ounce) can salmon (drained and flaked)
1/2 cup chopped onion (divided)
1 (10 3/4 ounce) can cream of mushroom soup or cream of celery soup
1/4 cup water
Dash of nutmeg
Gather the ingredients.
Grease the insert of your slow cooker.
Place half of the potato slices in the bottom of the crock pot.
Sprinkle with half of the flour and with salt and freshly ground black pepper.
Cover with half of the flaked salmon and half of the onion.
Repeat the layers.
In a measuring cup or bowl, combine the soup and water.
Pour over the top of potato and salmon mixture in the crock pot.
Sprinkle with just a dash of nutmeg. Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.
- Scalloped potatoes need a sturdy, starchy potato. The firmness means they'll stay intact while cooking, and the starch helps to thicken the sauce. Yukon Golds and Russet potatoes are the best candidates for this dish; avoid waxy red potatoes—they won't soften properly as they are lower in starch.
- Make sure to slice the potatoes the same size so that they cook evenly; the slices should be thin enough so they won't remain firm after they are cooked—about 1/8 inch is ideal.
- If using Yukon Gold potatoes, you don't have to peel them as the skin is quite thin.
- Feel free to add a vegetable such as peas to make this a complete meal.
- Add some cheese to make the dish a bit more luxurious; Gruyere or Parmesan are good choices.
- If you would like a little more flavor, add about 1/2 teaspoon garlic powder, dried thyme, or dried tarragon to the soup and water mixture before adding to the crock pot.
- For a top that is golden and bubbling, place the crock pot insert under the broiler for a minute or two. (Make sure it is broiler safe.)