Crockery Pot Scalloped Potatoes

10 lg. potatoes, thinly sliced
2 lb. onions, chopped
2 cans Cheddar cheese soup, condensed (11 oz. each)

1 c. milk

In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Place in base. Cover and cook on low for 6-8 hours, high for 3-4 hours.

VARIATION: Potatoes O’Brien — Prepare same as above but add 1 chopped pepper and 2 chopped pimientos to the chopped onion.

Back to top of Crockery Pot Cooking

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *