Slow Cooker Scalloped Potatoes

Short on oven space as you think about the big meal? Put the scalloped potatoes into a slow cooker hours before dinner and forget about them. This recipe is adapted and doubled from the Mennonite Treasury. It goes well with ham or farmer sausage.

Ingredients:

• 8 cups sliced potatoes or 4 lbs mini potatoes
• 1 thinly sliced large onion
• 2 cans cream of mushroom soup (or 1 can and 1 can cream of celery)
• 1 can milk or light sour cream (using the empty soup can as a measure)
• pepper and paprika

Method:

1. Peel potatoes, if using regular potatoes. If using mini potatoes, no need to peel. 
2. Slice and place half into buttered slow cooker/crock pot. 
3. Top with thinly sliced onion.
4. Mix soup and milk in shaker container and pour half of it over onions.
5. Repeat with potatoes and the rest of the soup mix.
6. Sprinkle with pepper and paprika. 
7. Cook on high heat for 1 hour, then turn down to medium and cook for another 4 hours or until potatoes are soft. You can slow this down (7 hours) by cooking on low/medium heat the whole time or speed it up by cooking on high heat the whole time. Once they are done, keep warm on the lowest setting. Serves 10 - 12 

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