Slow cookers use only a fraction of the electricity used by conventional ovens. The cooker uses low heat and an insulted insert to cook foods over several hours, which helps the food remain moist and tender. Scalloped potatoes, a creamy potato dish that usually requires an hour or more of baking time in the oven, come out tender and perfectly cooked when prepared in a . Start them in the morning so they are ready to serve at dinner time.
Instructions
1. Wash 2 lbs of potatoes, or approximately six medium-size potatoes, under running water while scrubbing them with a vegetable brush. Peel the potatoes and slice them ¼-inch thick.
2. Spray the inside of 5-qt. or larger slow cooker with nonstick spray. Place the sliced potatoes inside the pot.
3. Mix one 103/4-oz. can of cream of mushroom soup with one 12-oz. can of evaporated milk. Add 2 tbsp. butter, ½ tsp. salt and ¼ tsp. pepper to the mixture. Pour the soup mixture over the top of the potatoes.
4. Place the lid on the cooker. Cook on the highest setting for one hour then reduce the heat to low and cook for six to eight more hours.
5. Top the potatoes with 1 cup of grated cheddar cheese and replace the lid. Allow the potatoes to cook for an additional 15 to 20 minutes or until the cheese is completely melted before serving.
Tags: slow cooker