m (→Directions: clean up, replaced: flour → flour) |
m (clean up, replaced: water → water (2)) |
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Line 6: | Line 6: | ||
== Ingredients == |
== Ingredients == |
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* 7 to 9 medium [[potatoes]], thinly sliced, about 2 pounds or 4 to 5 cups |
* 7 to 9 medium [[potatoes]], thinly sliced, about 2 pounds or 4 to 5 cups |
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− | * 1 cup cold [[water]] |
+ | * 1 cup cold [[w:c:recipes:Water|water]] |
* ½ teaspoon [[cream of tartar]] |
* ½ teaspoon [[cream of tartar]] |
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* 3 tablespoons [[w:c:recipes:Butter|butter]] |
* 3 tablespoons [[w:c:recipes:Butter|butter]] |
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Line 17: | Line 17: | ||
== Directions == |
== Directions == |
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− | # Toss [[potato]] slices in 1 cup [[water]] and ½ teaspoon [[cream of tartar]], then drain. |
+ | # Toss [[potato]] slices in 1 cup [[w:c:recipes:Water|water]] and ½ teaspoon [[cream of tartar]], then drain. |
# Put half of sliced [[potatoes]] in a buttered or greased 3½ to 4-quart slow cooker. |
# Put half of sliced [[potatoes]] in a buttered or greased 3½ to 4-quart slow cooker. |
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# Top with half of [[w:c:recipes:Onion|onion]] slices, half of the [[w:c:recipes:Flour|flour]], half of the [[w:c:recipes:Salt|salt]] and half of the [[w:c:recipes:Pepper|pepper]]. |
# Top with half of [[w:c:recipes:Onion|onion]] slices, half of the [[w:c:recipes:Flour|flour]], half of the [[w:c:recipes:Salt|salt]] and half of the [[w:c:recipes:Pepper|pepper]]. |
Revision as of 01:21, 8 April 2011
Description
Scalloped potatoes are sure to be a hit with any crowd. This recipe may be doubled for a 5 to 6-quart crockpot.
Ingredients
- 7 to 9 medium potatoes, thinly sliced, about 2 pounds or 4 to 5 cups
- 1 cup cold water
- ½ teaspoon cream of tartar
- 3 tablespoons butter
- 1 medium onion, thinly sliced
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (10¾ ounces) condensed cream of mushroom soup
- 4 ounces American cheese, slices or shredded
Directions
- Toss potato slices in 1 cup water and ½ teaspoon cream of tartar, then drain.
- Put half of sliced potatoes in a buttered or greased 3½ to 4-quart slow cooker.
- Top with half of onion slices, half of the flour, half of the salt and half of the pepper.
- Dot with half of the butter.
- Repeat layers; dot with remaining butter.
- Spoon soup over the top.
- Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high.
- Add cheese about 30 minutes before serving.