Creamy Scalloped Potatoes
| Ingredients | |||
| 2 | pound | potatoes (about 6 medium) | |
| 1/4 | teaspoon | pepper | |
| 3 | tablespoon | butter | |
| 1 | each | onion, thinly sliced | |
| 1 | cn | cream of mushroom soup (10 oz.) | |
| 1/4 | cup | flour | |
| 1 | teaspoon | salt | |
| 4 | sl | 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 sliced 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). | |||
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