Creamy Scalloped Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
RIVAL CROCKPOT COOKBOOK
2 lbs: Potatoes, about 6 medium
1/4 tsp: Pepper,
3 tbsp: Butter,
1 Small: onion, thinly sliced
1 can: Cream of mushroom soup, 10 oz.
1/4 cup: Flour,
1 tsp: Salt,
4 slice: American cheese,
Directions:
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Sprinkle with
remaining flour. Add butter and undiluted soup. Cover and cook on Low
7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
before serving (Recipe may be doubled for 5-quart model).
Source from luhu.jp
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Sprinkle with
remaining flour. Add butter and undiluted soup. Cover and cook on Low
7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
before serving (Recipe may be doubled for 5-quart model).
Source from luhu.jp