Homemade Scalloped Potatoes

Slow Cooker Scalloped Potatoes

This is a recipe that we make at least a couple times a month.  It can be a meal, a side dish, or something to take to a potluck.  It is often requested when my family visits from out of town.  It is probably my most requested non-dessert dish!

INGREDIENTS:
3 Lbs red potatoes, peeled and thinly sliced

Potatoes 3
1 Large onion, peeled and sliced (thinly, but not TOO thin)
2 Family-size cans cream of mushroom soup
1/2 cup milk
16oz Shredded cheddar cheese

DIRECTIONS:
1. Place a layer of potatoes in a slow cooker.

Potatoes 6
2. Place some of the cream of mushroom soup on top of the potatoes.

Potatoes 7
3. Add onions and cheese.
4. Repeat the layers (I like to do four layers).

Potatoes 8
5. Pour the milk over the top.
6. Cover and cook on low for 8 hours, stirring occasionally.
7. Stir well before serving.

TIPS:
*These can also be cooked on high for 4 hours
*If you cut the onion in half, leaving the root on, then slice it, it is less likely to cause your eyes to burn.

Potatoes 5
*I do four layers because the ingredients are easily divisible by four, which allows me to place everything into the slow cooker evenly.
*This makes A LOT of scalloped potatoes.  I do not like leftovers very much, but these I will eat for lunch over the next couple of days.
*Keep your potatoes wet while prepping so they do not turn brown.  I place mine in a colander inside of a bowl of water.

Potatoes 2               Potatoes 4

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