Wednesday, January 6, 2010

Wok's For Dinner: Saucy Scalloped Potatoes

There's a lot to love about this meal. First and foremost (on my list) it was soooo good to have this comfort food on such a chilly evening as tonight! The inspiration for this meal came from this recipe at Taste of Home. I thought I had bought a ham that I was going to use in this meal...little did I know it was actually a pork roast. So I made a slight change to the recipe, using the pork roast instead of ham. And it tasted fabulous! Definitely a lot less sodium, too!

Saucy Scalloped Potatoes

4 cups thinly sliced peled potatoes (~ 2lbs)
1 can 10.75oz condensed cream of celery soup
1 can (12oz) evaporated milk
2 Tbsp dried minced onion
2 Tbsp butter, cut into several pieces
1 tsp salt
1/4 tsp ground black pepper
1 1/2 cups chopped pork roast

In a 3- or 4-qt slow cooker, combine all ingredients Cover and cook on low heat for 6-8 hours or until potatoes are tender.

You can also bake this meal in the oven, using leftover cooked pork roast (chopped or cut into 1/2 inch pieces). Prepare the potatoes and mix with soup, milk, butter, salt and pepper. Place potato mixture into a 13x9-inch baking dish coated with nonstick cooking spray. Cover with foil and bake in preheated 350 degree oven for 1 hour or until potatoes are tender. Remove foil; stir in leftover cooked pork roast. The heat of the potatoes will heat up the roast. Serve and enjoy.

If freezing: Whether cooked in your slow cooker or baked in the oven, you can freeze the entire meal. After potatoes and roast have been cooked, allow them to cool. Place into a freezer bag, squeeze out the air and seal bag. Lay flat in the freezer. Thaw 36-48 hours in the refrigerator. Heat in the microwave.

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