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Scalloped Potatoes

Jen Davidson's
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Category: Side Dishes
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 6
Ready in: 2-5 hrs

  • 1 can (10.5 ounce size) cream of celery soup
  • 1 can (12 ounce size) evaporated milk
  • 6 large potatoes
  • 2 tablespoons cold butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Combine the cream of celery soup and evaporated milk in the slow cooker. Mix well.

Peel the potatoes and slice them very thin with a mandoline or sharp knife. You want them about 1/16th of an inch thick.

Place the potatoes in the slow cooker and mix well to coat them in the soup mixture.

Cut the butter into small bits and sprinkle evenly over the potatoes. Season with the salt and pepper.

Cover the slow cooker and cook on high heat for 2-4 hours or until the potatoes are tender and heated through.

Serve the scalloped potatoes hot.


Recipe Source: cdkitchen.com

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