Crock-Pot German Style Potatoes

A line of severe weather cruised through our area, knocking out power for a couple of days and just making life miserable. I had plenty of time to think about what I was going to be making out of the surviving food stuff in the house, and this recipe was born of that brainstorming.

German potato salads have both hot and cold variations. As I was too weary to stand around and boil potatoes, I chose a hot style, based on a recipe that my mother and grandmother used to make in the oven.

The ingredients may be switched around however pleases your tastes. More or less garlic, hot or mild onion, bacon or sausage instead of prosciutto, and so on. The addition of bell pepper of any color will also add an additional spark of flavor and color.

Crock-Pot German Style Potatoes
Prep Time: 30 minutes
Cook Time: 8-10 hours on low
Servings: 10-15

Ingredients
1.5 pounds butter yellow or red potatoes, sliced 1/4-1/8″
1 medium onion, diced
4 oz prosciutto, diced (or meat of choice)
2 sticks butter, thinly sliced
2 tsp beef bullion power or 2 crushed cubes
2 tbsp water
Garlic powder
Dry parsley flakes

Line or spray inside of crock.

Arrange diced onion across the bottom of the crock evenly. Sprinkle 1 tsp bullion evenly across the onion.

Layer in half of potato slices, evenly distributed. Dust this layer with garlic powder to taste. Sprinkle in some parsley flakes. Add 1/3 of prosciutto, evenly distributed. Layer in 1 stick of butter slices.

Repeat the layering step with the remainder of potatoes, garlic and parsley to taste, remainder of prosciutto and butter. Dust top with remainder of bullion.

Seal the crock and allow to cook on low over night or about 8 hours. When the cooking time is done, open the crock and gently stir the mixture to integrate all ingredients.

Serve.

A dollop of sour cream or a sprinkle of cheddar or Swiss cheese just before serving are delicious additions.

The finished potatoes are pictured here with last Saturday’s offering, Corned Beef Hash Quiche Tarts.

DSC_0025

My apologies for the lack of step-by-step photos on this post. I was really tired putting this dish together after a long day of storm cleanup.

Enjoy!

–Ann Cathey

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