Monday, February 20, 2012

Slow Cooker Scalloped Potatoes

This week's recipe is very helpful for those times when you want/need to use your oven for 2 different dishes for your dinner, but their cooking temps and times are much different. I hate that. So, instead of putting your scalloped potatoes in the oven, use your crockpot! Prep is minimal with this dish (although you do have to thinly slice some potatoes, but it isn't all that much), and it makes the potatoes so nice and tender. I have thought about adding some diced ham to this one time too, which would create a whole meal, not just a side dish.

Slow Cooker Scalloped Potatoes

- 1 cup sour cream (I used light)
- 1 can condensed cream of potato soup
- 1 tbsp worcestershire sauce
- 2 lb small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, many of you do live in Wisconsin, after all :) - 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping

Thinly slice the potatoes into rounds, set aside. Mix sour cream, can of soup and worcestershire sauce together in a large bowl. Add the potatoes and stir until they are evenly coated.

Pour half of the potato mixture into your crockpot (I used my 4 quart crock for this recipe). Layer half of your cheese on that, then add the rest of the potatoes, and add the remaining cheese on top for the final layer. Cook on high for about 3 hours, or low for 6-7. If desired, top with the paprika and chives before serving, or just throw it on your plate and salt & pepper it like I do :) Makes 12 servings.

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