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Issue 472: Crockpot Scalloped Potatoes and Grilled Vegetables

Rivky Kleiman

Slow-cooked veggies, with meat-and-potatoes option

Wednesday, July 18, 2018


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?


Serves 6

  • 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)

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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