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The HBHW Recommends
Crockpot Scalloped Potatoes
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- 2 lbs. potatoes (about 6 medium)
- 1/4 t. pepper
- 3 T. butter
- 1 small onion, thinly sliced (optional)
- 1 can cream of mushroom soup - (10 oz.)
- 3/4 cup milk
- 1/4 C. flour
- 1 t. salt
- 4 slice American cheese
Peel and thinly slice potatoes. Put sliced potatoes in greased CROCK-POT. Top with onion slices. Mix flour and milk together along with undiluted soup and butter, salt and pepper then pour over potatoes. You can layer diced ham with the potatoes, or you can place pork chops on top of the soup/potatoes and cook. Add the cheese slices during the last 30 minutes of cooking. If you use pork chops you will need to brown them on stovetop in frying pan first, and you may want to eliminate the cheese.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
Submitted by HBHW reader Granny Annie.
Here is another delicious crockpot recipe from Granny Annie …. crockpot beef stroganoff.
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4 Responses to “Crockpot Scalloped Potatoes”
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Website & Graphics by ccd
May 5th, 2009 at 12:47 pm
The recipe for Crockpot Scalloped Potatoes has no ingredients list.
May 5th, 2009 at 1:23 pm
Thanks for pointing that out Tammy. It’s fixed. - Susanne
October 14th, 2009 at 4:20 pm
This sounds good. Has anyone tried it yet?
October 14th, 2009 at 11:07 pm
I appreciate this recipe. A lady at our old church used to fix this, but I didn’t have cooking times. I just knew that she would put it in the crockpot with ham before church and come home to cooked potatoes.
The recipe I have uses cream of celery soup and a can of cream of cheddar instead of the other cheese. It makes it a bit more frugal if you can find these things on sale. My friend always said that if it ended up a little too watery at the end of cooking, she’d pour off the excess and mash up a couple of potato slices and have it as potato soup the next day.
And, Jackie — it IS delicious!!