Thursday, April 14, 2011

Slow Cooker Scalloped Potatoes

When I first bought my mandolin, I could not get enough of chopping up potatoes.  So what do you do when you have 2 pounds of thinly sliced potatoes.  Grab some cheese and make some good 'ol comfort food.
Feta and Cheddar topping




Ingredients:

8-10 medium sized potatoes, thinly sliced
1 cup chopped onion
1 cup shredded Cheddar cheese
1/2 cup of crumbled Feta Cheese
1 can (10 3/4 oz) cream of mushroom soup or cream of celery soup
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper, or more according to taste

Directions:
Layer potatoes, onions and cheese in slow cooker.
In small bowl, combine condensed soup water; pour over potato mixture in slow cooker.
Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
Gently stir before serving.
 
Crock pot Scalloped Potatoes
Stay hungry my friend.