Slow cookers aren’t just for your main dish. They are much more versatile than that. There’s a reason why they come in so many different sizes and heat variations. I personally own 2 but have another one (more portable) on my Christmas list. My Mom has a giant one I borrow for the wrestling tournaments I help make food for and other big events.
I know there are times that I don’t leave my scalloped potatoes in the oven long enough and I’m cranky with myself when that happens. No one likes those potatoes to be anything less than uber soft. Making them in the slow cooker takes any guess work out of the equation and ensures that I won’t take them out before they are done. Love the ease of that.
Most slow cooker recipes set themselves up very nicely to be frozen for later use. So grab this creamy recipe and freeze the leftovers in appropriate portions for later use.
- 7 to 9 medium potatoes, thinly sliced, about 2 pounds or 4 to 5 cups
- 3 tablespoons butter, cut into small pats and then quartered so they are small chunks
- 1 medium onion, thinly sliced
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 can (10¾ ounces) condensed cream of mushroom soup
- 4 ounces American cheese, sliced, shredded or cubed
- Soak potato slices in a large bowl of cold water for about 30-40 minutes. Then drain.
- Put half of sliced potatoes in a buttered or greased 3½ to 4-quart slow cooker.
- Top with half of onion slices, flour, salt and pepper. Dot with half of the butter.
- Repeat layer and dot with remaining butter.
- Spoon soup over the top.
- Cover and cook on low 8 to 10 hours, or 3 to 4 hours on high.
- Add cheese about 30 minutes before serving.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.