The other day when I fixed oven fried chicken for dinner, I needed a side dish that would be ready when we arrived home from piano lessons. The boys both had soccer practice and we had exactly 30 minutes to sit down and eat dinner as a family. In order to prepare for this rushed schedule I cooked the chicken during nap time and then resorted to my ever faithful crock-pot to take care of the rest of our meal. There's nothing tastier or more comforting than potatoes served alongside fried chicken. These potatoes were fantastic. They were extremely cheesy and oh-so yummy!! Where the cheese had cooked close to the walls of the crock-pot it was nice and crispy, just like pan fried potatoes. Mmmmm. I am definitely marking this dish as one to fix again.
Slow-Cooker Scalloped Potatoes
1/2 tsp. cream of tartar
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated American, or cheddar cheese (I used cheddar)
10 3/4 oz. can cream of celery, mushroom or chicken soup
1 tsp. paprika
Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
Place half of potatoes in slow cooker. Sprinkle with onions, salt pepper, and half of cheese.
Repeat with remaining potatoes and cheese.
Spoon soup over the top. Sprinkle with paprika.
Cover. Cook on Low 8-10 hours, or High 4 hours.
Note: Tossing the potatoes in the water with cream of tartar keeps them from darkening.
Source: Fix-It and Forget-It Cookbook