Slow Cooker Vegetable Recipes - Scalloped Potatoes

This recipe is really easy and great to accompany a roast or anything oven baked.

Ingredients:

• 6−8 thinly sliced potatoes
• 340g can (12oz) cheddar cheese soup
• 1 cup (12oz) velveeta cheese
• 1½ cups grated sharp cheddar cheese
• 340ml (12oz) evaporated milk
• Salt and pepper

Steps:

1. Spray slow cooker with cooking spray
2. Fill slow cooker half full of the sliced potatoes.
3. Layer ½ can of soup, ½ cup velveeta cheese, chunked, ¾ cup grated sharp cheese, and ½ can of milk.
4. Add salt and pepper to taste.
5. Layer remaining ingredients in same order.
6. Cook on high about 6 hours.

You need to check for you may need to add more milk. You can preboil the potatoes for quicker cooking.

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