Crockpot Scalloped Potatoes and Grilled Vegetables

Rivky Kleiman Recipe By
  • Cooking and Prep: 3 h 25 m
  • Serves: 6
  • No Allergens

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 (15)

Potato Mixture

Grilled Vegatables

Start Cooking

Prepare the Potato Dish

  1. Line a four to six-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.

  2. 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.

  3. For the fabulous meat option: Top with beef jerky (the meat softens and adds a nice smoky flavor to this dish).

  4. Cook on low for six hours, or on high for three hours.


If Lipton Soup and Dip Mix is unavailable, substitute three generous tablespoons onion soup mix for each packet.


Photography: Hudi Greenberger

Food Style: Renee Muller

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