Rachael: Emeril Lagasse Slow Cooked Potatoes, Mushrooms & Ham Recipe

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Rachael Ray: Emeril Lagasse Boudin, Bourbon and Beer

Rachael Ray’s friend Emeril Lagasse is an American food icon. He is also the namesake of the Emeril Lagasse Foundation. After plugging his charity, he made a Slow Cooked Potatoes with Mushrooms & Ham Recipe in the crock pot!

Rachael Ray: Emeril Lagasse Foundation 2013 Fundraisers

This year, the foundation is having a two-night fundraising event. On November 8, it is celebrating Boudin, Bourbon and Beer. This is a street festival with 55 chefs from around the US, each with his or her own interpretation of the Louisiana sausage. There is plenty to drink, and there will be performances by three bands.

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Rachael: Emeril Lagasse Slow Cooked Potatoes, Mushrooms & Ham Recipe

Emeril Lagasse made his Slow Cooked Potatoes with Mushrooms & Ham Recipe on Rachael Ray and talked about his upcoming foundation charity events.

On November 9, it’s Carnivale Du Vin. This is a pairing of winemakers and chefs for a formal, masquerade-themed evening, complete with a silent auction and a performance by Sammy Hagar.

Rachael Ray: Emeril Lagasse Slow Cooked Potatoes with Mushrooms & Ham Recipe Ingredients

  • 4 tbsp Unsalted Butter
  • 1 lb Mushrooms
  • 4 lb peeled and submerged Idaho Potatoes
  • 4 oz grated Gruyere Cheese
  • 1 cup Heavy Cream
  • 1 cup chopped Yellow Onion
  • 2-3 cloves chopped Garlic
  • 8 oz thin sliced Black Forest Ham
  • 1 cup Chicken Stock
  • 3 sprigs Thyme
  • Salt & Pepper

Emeril Lagasse: Rachael Ray Slow Cooked Mushrooms, Potatoes & Ham Recipe Directions

  1. Melt butter on medium in a skillet.
  2. Cook onion for one minute.
  3. Add mushrooms and turn heat to high.
  4. Cook for five minutes.
  5. Add garlic and season with salt and pepper.
  6. Take off heat and set aside.
  7. Prepare a slow cooker with cooking spray.
  8. Shingle potatoes in two with some more salt and pepper.
  9. Top potatoes with half of your mushroom-onion mix, spread in an even layer.
  10. Arrange half the ham over your potatoes.
  11. Top this with half Gruyere Cheese and pour in chicken stock.
  12. Make additional layers of potatoes, salt & pepper, mushroom mix and ham.
  13. Add the last of the chicken stock.
  14. Press the ingredients with a spatula to create even layering.
  15. Tuck thyme around the edges.
  16. Cook on high for four hours, until potatoes become tender.
  17. Test for doneness with a knife blade. They should be very soft.
  18. Drizzle in your heavy cream and cook 30 more minutes.
  19. Top with the last of the Gruyere and some Thyme leaves.
  20. Turn off the cookers and let cool and set, while covered, for about one hour before serving.

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