Crockpot Bacon Cheese Potatoes

crockpot cheese potatoes

Ingredients:

  • 1/4 pound bacon, diced – Bake it first in the oven until done, then dice it and place in the crock pot.
  • 2 medium onions, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
  • salt and pepper
  • butter
  • Green Onions (optional)

Instructions:

  1. Line crock-pot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
  2. Layer half each of the bacon, onions and potatoes in the crock-pot.
  3. Season to taste with salt and pepper and dot with (real) butter.
  4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
  5. Cover with remaining foil.
  6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
  7. Add cheese for the last 20 – 30 minutes and enjoy!

Layered Cheese Ravioli “Lasagna”


Layered cheese ravioli lasagne

“Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be.” –Shel Silverstein

This recipe/photo is from LDS Living Magazine.

Serves 6–8; Prep Time: 10 minutes

For a meaty version, use purchased tomato and sausage pasta sauce.

•    2 (24-ounce) bottle purchased tomato and basil pasta sauce
•    1 (27.5-ounce) bag of frozen cheese ravioli, unthawed
•    optional: 1 (10-ounce) box frozen spinach, thawed, drained, and chopped fine
•    2 ounces finely grated Parmesan cheese

Coat a 9×13-inch casserole dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 cups). Layer half of the ravioli and half of the spinach, if using. Repeat with 2 cups of sauce, remaining ravioli, remaining spinach, and remaining 2 cups of sauce. Sprinkle top with Parmesan cheese. Top with foil and bake for 40 minutes at 350º F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.