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Scalloped Potato Casserole Recipe

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This recipe for Scalloped Potato Casserole is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Yukon Gold unpeeled, thinly sliced (about 9 cups)
1 large onion, thinly sliced (about 1 cup)
1-10¾ oz. can Campbells Condensed Cheddar Cheese Soup
½ cup milk
½ cup parmesan cheese, grated
½ tsp. salt
¼ tsp. ground black pepper
2 cups cheddar cheese
Directions:
Directions:
Spray crockpot stoneware liner with cooking spray. Layer ⅓ potatoes and ½ the onion in the cooker. Repeat the layers and top with remaining potatoes. Stir the soup, milk, parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on low for 6 to 7 hours or (or high 4 to 5 hours) until the potatoes are tender. Sprinkle with cheddar cheese and cover until cheese is melted.

 

 

 

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