#25: Slow-Cooker Scalloped Potatoes

Dear Tiffany,


I used to have another recipe for scalloped potatoes that I always used, and it was bookmarked on my old laptop...which is no longer working.  Since I couldn't find the other one, I decided to come up with a (sort of) new one!  This is partway adapted from this recipe, but I changed some things around- had some ingredients I wanted to use. 


This recipe is easy to double.


The Basics:
Prep time: About 20 minutes, then in the crockpot all day.
Good for leftovers: yes!
cost: About $5-$10
servings: 10


The ingredients:
4-5 cups potatoes, peeled and thinly sliced
3 tbsp butter
1 medium onion, thinly sliced
1/4 cup all purpose flour
1 tsp salt
1/4 -1/2 tsp black pepper
1 can condensed cream of mushroom soup
1/4 cup fresh chopped basil
1/2 cup buttermilk (or even a little more if you need to finish off the container).


Grease your crockpot with butter, oil, or nonstick spray.  This recipe will work in a 4 quart slow cooker, or doubled in a 5-6 quart cooker.


Place about 1/2 the potatoes in the bottom of the slow cooker.  Cover them with half the onion slices, half the flour, half the salt and pepper, half the basil.  Cut half the butter into chunks and scatter them over the top, and then spoon about a fourth of the mushroom soup over the top.  Add the rest of the potatoes, and repeat with the rest of the onion, salt and pepper, flour, basil, and butter.  Spoon the rest of the mushroom soup over the top, and then pour the buttermilk all over.  Cover and cook for 4-5 hours on high or 8-10 hours on low.  About 30 minutes before serving, you can sprinkle some cheese of your choice over the top if you so desire.


Serve and enjoy- but careful!  It will be hot!


I forgot to take pictures again...but maybe there will be a good one from dinner last night.  If so, I'll add it here later.


-Joy