Crockpot Scalloped Potatoes and Grilled Vegetables
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
Loved the concept of a great pareve slow-cooker dinner that could be paired with virtually anything… then couldn’t resist offering an outrageous option for all “meat and potatoes” fans. Spread a thin layer of beef jerky over the grilled vegetable layer. The meat softens and infuses its flavors into the vegetables… mmmmm. Need I say more?
INGREDIENTS
SERVES 6
Potatoes
- 6 medium Yukon gold or red potatoes peeled and cut into rounds
- 1/3 cup olive oil
- 1 packet Lipton Ranch Recipe Soup and Dip Mix
Grilled Vegetables
- 1 medium red onion cut in large chunks
- 3 medium zucchini unpeeled and sliced into large chunks
- 1 large sweet potato peeled and cut into large chunks
- 1 red pepper cut into large chunks
- 1 yellow pepper cut into large chunks
- 1 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 packet Lipton Ranch Recipe Soup and Dip Mix
- 1 tsp kosher salt
- ¼ tsp black pepper
- 3–4 cloves garlic crushed
- 2–4 oz (60–110g) beef jerky optional (I used Aufschnittt)
PREPARATION
Line a 4–6-quart slow cooker with a liner bag or spray with cooking spray. In a large bowl toss potato slices olive oil and onion soup mix. Layer potato slices on the bottom of the slow cooker.
Now place all your vegetables in the large bowl and toss with olive oil vinegar soup mix and seasonings. Pour mixture over scalloped potato layer. A fabulous meat option: Top with beef jerky (the meat softens and adds a nice smoky flavor to this dish).Cook on low for 6 hours or on high for 3 hours.
Note If Lipton Soup and Dip Mix is unavailable substitute 3 generous tablespoons onion soup mix for each packet.
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