Crockpot Scalloped Potatoes

• Produce

  • 6 Potatoes

• Canned Goods

  • 1 10 3/4 ounce can Cheddar cheese soup
  • 1 10 3/4 ounce can Cream of mushroom soup
  • 1 12 ounce can Evaporated milk

• Baking & Spices

  • 1 Salt and pepper

Found on farmwifecrafts.com

Ingredients

• 6 to 8 potatoes, peeled, thinly sliced and divided
• salt and pepper to taste
• 1 10¾ ounce can cream of mushroom soup
• 1 10¾ ounce can cheddar cheese soup
• 12 ounce can evaporated milk
• *note: I used my casserole crockpot for this recipe. If using another type of crockpot, additional cook time may be required.

Directions

• Spray a slow cooker with cooking spray. Peel and slice potatoes. Place them in an even layer in crockpot. (If using a regular crockpot, layer the potatoes and cheese mixture and additional cook time may be needed).
• In a bowl, whisk together soups and evaporated milk. Pour over potatoes; stir gently.
• Cover and cook on low setting for 4 hours, or until potatoes are very tender. Stir occasionally, if possible.

Nutrition