Slow cooker: Slow Cooker Cheesy Scalloped Potatoes
INGREDIENTS
Servings: 6
Vegetable cooking spray
Yukon Gold or Eastern potatoes, unpeeled and thinly sliced
onion, thinly sliced
Campbell's® Condensed Cheddar Cheese Soup
milk
grated Parmesan cheese
salt
ground black pepper
shredded Cheddar cheese
DIRECTIONS
- Spray a 6-quart slow cooker with the cooking spray. Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.
- Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.
- Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.
Review
Read all reviews ()
Popular recipes
Related recipes