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Creamy Scalloped Potatoes
1/4 teaspoon pepper
1 onion -- thinly sliced
1 can lower fat cream of chicken soup -- (10 ounce)
1/4 cup flour
1 teaspoon salt
4 slices American cheese
1 cup water
1/2 teaspoon cream of tartar
Few dots of butter
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sliced potatoes in greased slow cooker. 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 but mine always ends up getting scorched. ) Add cheese slices 30 minutes before serving (Recipe may be doubled for 5 quart model). Makes 8 servings
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