Tuesday, May 5, 2009

Crockpot Scalloped Potatoes

6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1 1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper

Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste. Layer remaining ingredients in same order. Cook on high about 6 hours. You need to check for you may need to add more milk. You can parboil the potatoes for quicker cooking.

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