Wednesday, April 22, 2009

Creamy Scalloped Potatoes

What is Easter ham dinner without scalloped potatoes. I once again turned to the new Fix It or Forget It Big Cookbook and found this recipe. It reminded me of the oven ones I make. Because I used way more potatoes than it called for, they in turn took longer to cook than the recipe says. do my oven ones LOL!!


6 large potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 tbsp butter, melted
1/4 cup milk
10 3/4 oz can cream of mushroom soup
4 slices american cheese, or 1 cup shredded cheddar cheese

Place half of potatoes in slow cooker. Top with half of onion, flour, salt and pepper. Repeat layers. Mix together butter, milk, and soup. Pour over potato layers. Cover. Cook on Low 6 - 9 hours or on High 3-4 hrs or until potatoes are soft. Add cheese 30 minutes before serving.

Variation: Eliminate 1/4 cup milk. Simply top seasoned and layered vegetables wtih chunks of butter and then pour soup over top.

1 comment:

marie said...

Mmm, I've never cooked potatoes in the crock pot but I am definitely trying this since potatoes are on sale this week. :)