Creamy Scalloped Potatoes (crockpot) 6 potatoes 1/4 tsp. pepper 1 onion, thinly sliced 1 can cream of chicken soup 1/4 cup flour 1 tsp. salt 4 slices American cheese 1 cup water 1/2 tsp. cream of tartar Few dots of butter Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp. cream

2 cups milk 2 cups whipping cream 2 cloves garlic -- minced 6 medium russet potatoes 3/4 tsp. salt 1/2 tsp. white pepper 1 Tbs. butter or margarine 12 oz. can tuna, drained and flaked 1-1/2 cups shredded Mozzarella cheese In a 3-quart saucepan over medium heat, heat milk, whipping cream, and garlic

Instructions In a small saucepan over low heat, melt butter. Stir in flour, salt and pepper until smooth and bubbly. Gradually add milk stirring constantly. Bring to a boil; boil for 2 minutes. Remove from the heat. In a greased 1 qt. baking dish, layer half of the potatoes. Add the onion and half

Creamy scalloped potatoes Posted by bettyboop50 at 6/7/01 5:24:57 am 2 pounds potatoes (about 6 medium) 3 tablespoons butter or margarine 3 tablespoons flour Salt and pepper 2 1/2 cups milk 1/4 cup finely chopped onion 1 tablespoon butter or margarine Preheat oven to 350 degrees F. Wash potatoes;

6 to 8 servings I always add some worcestershire sauce. I also double the cheese and add 1 cup into the sauce. I spoon a layer of sauce on the bottom of the casserole dish and then mix the sliced potatoes & onion into the sauce. That way I can make sure there is enough liquid, adding more milk

Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and