This is a recipe I got from my sister and made for the first time last weekend. It is incredibly easy, very tasty, and goes great as a side dish with everything from chicken to pork.
These potatoes were fantastic! They were extremely cheesy and oh-so yummy! Where the cheese had cooked close to the walls of the crockpot it was nice and crispy, just like pan fried potatoes. Mmmmm. This is definately a ‘make again’ dish.
Crockpot Scalloped Potatoes
1/2 tsp. cream of tartar
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated American, or cheddar cheese (I used cheddar)
10 3/4 oz. can cream of celery, mushroom or chicken soup
1 tsp. paprika
Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
Place half of potatoes in slow cooker. Sprinkle with onions, salt pepper, and half of cheese.
Repeat with remaining potatoes and cheese.
Spoon soup over the top. Sprinkle with paprika.
Cover. Cook on Low 8-10 hours, or High 4 hours.
Kate’s Note: Tossing the potatoes in the water with cream of tartar keeps them from darkening.