Crockin-N-Rollin! This time I was able to show off my skills at a good friend's cookout.
After I filled the crock with all of the ingredients, I went to spend a day on the beach...when I returned, the cheese had melted into a gooey dream! Reminded me of pulling a slice of pizza from a pie, and the melty mozzerella strings keep extending, until you must use your fingers to cut the tether from the actual Za (Pizza). I stirred the ingredients and it became extremely creamy. Once cooked, I poured into a serving dish. I added the chopped chives and real bacon bits to the top, which added great colors for presentation, and headed to the party.
We had arrived just in time to add the cheese dish to the buffet line and everyone was asking about the potatoes. No one could believe I made a potato casserole with a slow cooker. I explained how easy it was and all of the ladies agreed, they would have to try this recipe at home. By the end of the night, I was wishing I made calling cards for the blog.
Tips & Tricks:
Thursday, May 13, 2010
Cook: Low 5 hours
Serving Size: 12
Category: Side Dishes
- 1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
- 1 can condensed cream of chicken with herbs soup
- 1.5 cups finely shredded Smoked Gouda cheese (6 ounces)
- 1 cup finely shredded provolone cheese (4 ounces)
- 1 8-ounce package of cream cheese, cut into small cubes (1/2 inch)
- 3/4 cup of milk
- 1/4 cup chopped leek
- 1/4 cup chopped prosciutto or 4 slices bacon, crisp cooked and crumbled
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- Fresh chives, snipped
In the crock, combine thawed potatoes, soup, cheeses, milk, leeks, prosciutto (if using), pepper and garlic.
Cover and cook on low-heat for 5 to 6 hours. Before serving gently stir in chives and bacon (if using).
at 10:42 PM
Monday, May 10, 2010
"Which cheese would you like to see thrown in the crock?"
Below are the results of the poll:
Asiago: 4 votes
Parmesan: 0 votes
Monterey Jack: 2 votes
Smoked Gouda: 9 votes
First of all, I am a dairy freak! If it has milk in it, sign me up. Second, I am so stoked on these results because I personally voted for smoked gouda. My fondest memory of this cheese was when I was in Northern California, sitting on a patio surrounded by tall redwoods eating hummus, triscuits, black olives and smoked gouda. All of the flavors combined made me feel so good, I wanted to hug a tree.
I also LOVE smoked gouda with a glass of white or red wine. The cheese is so creamy, it feels like your drinking the flavor.I am anxious to see how cheese cooks in the crock. Everything we have posted so far is immersed in a liquid. I am imagining non-stop cheesy melty delish-ness. I thought this could only exist in my dreams!
- Chef Mimi
at 11:10 PM