Veg Slow Cooker: Easy Scalloped Potatoes

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* Exported from MasterCook *

 

Easy Scalloped Potatoes

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 1/2 ounces canned condensed cheddar cheese soup

OR cream of celery or cream of mushroom

soup

3/4 cup milk or evaporated milk

pepper -- to taste

4 cups peeled thinly sliced baking potatoes

1 small onion -- thinly sliced

2 tablespoons butter

1 dash paprika

 

Servings: 4-6

 

This easy recipe can be put together quickly. The taste can vary with the

flavor of soup you use. If you use cream of mushroom, add 1/2

teaspoon Worcestershire sauce to enhance the flavor of the mushrooms. If

you wish to make a more substantial dish, sauté 1 cup sliced mushrooms in a

little butter and layer the mushrooms with the potatoes.

 

In a bowl, combine condensed soup, milk and pepper.

 

Line the slow cooker with foil (enough to fold over the top). Place 1/2 of

the potatoes in cooker and sprinkle with 1/2 of the onions and 1/2 of the

soup mixture. Repeat with remaining potatoes, onion and soup mixture. Dot

with butter and sprinkle with paprika.

 

Overlap top with foil, cover and cook on low heat for 10 to 12 hours, or on

high heat for 5 to 4 hours. Potatoes should be fork-tender when done.

 

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