Potatoes for the Wild Blue Yonder

Janet Groene’s
Slow Cooker Blue Cheese Potatoes

Vegetarian in the family? Just double the cheese in this recipe to four ounces and serve these tangy, succulent, creamy  potatoes as a main dish. You can start with raw potatoes, thawed hashed browns or canned diced or sliced potatoes.

     The dish can also quick-bake in a buttered casserole in a 350-degree oven but raw potatoes should be cooked first. Stir cheese, peas and some scallions in at the start and bake just until bubbly.  Then scatter with remaining scallions.


Anchovies aren’t for everyone but for a gourmet touch and a blast of flavor, fold in a couple of finely chopped anchovies when adding the cheese. 

6 to 8 medium potatoes, scrubbed and diced OR
3 cans, 15 ounces each, canned diced potatoes, drained,  OR
32-ounce package of hashed brown potatoes, thawed
1 bunch scallions, trimmed and sliced*
1 can condensed cream of celery, mushroom, potato or chicken soup
A few grinds of black pepper
1/4 teaspoon salt (if using low-sodium soup, make it ½ teaspoon)
1 teaspoon dried oregano
1 cup heavy cream
Half of a 4-ounce package of crumbled blue cheese (or more to taste)
1 cup thawed peas

Butter the slow cooker. In a bowl whisk soup with seasonings and cream. Starting with potatoes and ending with the soup mixture, layer ingredients in the cooker. Cook 3 ½ hours on High or 6 hours on Low when starting with raw potatoes. Cook only half the time for hashed browns, cooked or canned potatoes. 
Fold in blue cheese and peas, cover and let heat for another few minutes to heat through. Sprinkle with reserved scallions.  Serves 4 as a main dish, 6 as a side dish. 

* Put white pieces in the casserole and save the light green pieces for a colorful garnish

See more of Janet Groene's shortcut recipes at 
https://campandrvcook.blogspot.com