Wednesday, January 18, 2006

Slow Cook Scalloped Potatoes

Here's an interesting recipe for Scalloped Potatos.

1 16-oz. bag frozen potatoes (use the cubed kind)
2 cups milk
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup dried onion flakes
Salt and pepper (to taste)

Combine all ingredients in a slow cooker. Cook for about 6 to 8 hours on low, stirring at least once to loosen potatoes.

Variations: I'm think you could use fresh potatoes cut medium thick on a mandolin and adjust the cook time to 3-4 hours on high. You might also want to substitute real cream or evaporated milk instead of the mushroom soup. Finally, I love sauted onions in my scalloped potatoes. I would substitute those in place of the onion flakes.