Video:How to Make Creamy Crockpot Scalloped Potatoes

Transcript:How to Make Creamy Crockpot Scalloped Potatoes

Hi, I'm Stephanie Gallagher for About.com, and today, we're making creamy Crockpot scalloped potatoes from our Southern Food site.

Ingredients for Creamy Crockpot Scalloped Potatoes

For this recipe, you will need:

• 7-9 medium potatoes -- I like to use Russets or Yukon Golds
• 1/2 tsp. cream of tartar
• 1 cup cold water
• 1 medium onion, thinly sliced
• 1 tsp. salt and 1/4 tsp. ground black pepper
• 1/4 cup all-purpose flour
• 3 Tbsp. butter
• 1 10-12 oz. can or box of cream of mushroom soup
• 4 oz. shredded American or cheddar cheese - I'm using a white cheddar, but feel free to use whatever you have on hand

Instructions for Making Creamy Crockpot Scalloped Potatoes

Butter the slow cooker or spray it with cooking spray.Peel the potatoes - I like to use a vegetable peeler for this. Then slice them into 1/4-inch slices. Transfer the potatoes to a large mixing bowl. Sprinkle the cream of tarter over the potatoes, then pour the water on top. Mix well with your hands. Now drain the potatoes, and transfer half of the potatoes to the slow cooker. Top with half of the onions, half of the salt and pepper and half of the flour. Dot with half of the butter. Now repeat the layers -- the potatoes, onions, salt and pepper, remaining flour and remaining butter. Spoon the cream of mushroom soup over top, and cover and cook on low for 7 to 9 hours or high for 3 to 4 hours. Uncover, sprinkle the cheese over top, and cook on low another 30 minutes. Serve the scalloped potatoes with everything from chicken to beef to fish.

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