Wednesday, December 1, 2010

Slow-Cooker Scalloped Potatoes

Our Thanksgiving meal was already to be complete with mashed sweet potatoes, so I opted for scalloped potatoes when we hosted our co-teachers. I did a few parts of this dish exceptionally well where as other parts were kind of a fail...but, the dish still received rave reviews! I'll post the recipe as it should have been prepared.


To begin, I opted to make cream of mushroom soup from scratch, an attempt to use up some mushrooms I had on hand (I'm not sure if cream of mushroom soup is available in Korea, but I think the answer is yes). Anyway, here's a good recipe for Cream of Mushroom soup should you decide to go all out.

The potato recipe comes from my new favorite book "Fix-It and Forget-It Cookbook" received from friends whom I love dearly.


1/2 tsp. Cream of Tartar (or Baking Powder)
1 cup Water
8-10 Potatoes, thinly sliced
Half Onion, chopped
Salt and Pepper to taste
1 cup grated Cheese
10 oz. Cream of Mushroom soup


Dissolve cream of tartar in water toss with potatoes, drain (I missed this part, so had a semi-soupy dish of potatoes). Place half of potatoes in the slow cooker, sprinkle with onions, salt, pepper and cheese. Repeat with remaining potatoes and cheese. Spoon soup over the top, cover and cook on low 8-10 hours or high for 4 hours. Enjoy with Korean co-teachers, sitting on the floor around a small little table, piled with food or any hungry soul in your community of friends and family.

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