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Scalloped Potatoes

A comforting and hearty family recipe of layered potatoes and onions, perfect as a side dish for any meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 tablespoons unsalted butter, plus extra for greasing Use for greasing the slow cooker.
  • 2.5 pounds russet or Yukon Gold potatoes, peeled and thinly sliced Thinly sliced about 1/8 inch thick.
  • 2 large yellow onions, thinly sliced Slice into half-moons.
  • 3 tablespoons all-purpose flour To coat the layers.
  • 1 teaspoon kosher salt Or to taste.
  • 0.5 teaspoon black pepper Optional.

Method
 

Preparation
  1. Lightly grease the inside of a slow cooker with butter.
  2. Peel and slice the potatoes into thin rounds (about 1/8 inch) and keep covered.
  3. Peel and slice the onions into thin half-moons.
  4. In a small bowl, mix the flour, salt, and pepper.
Layering
  1. Layer potato slices in the slow cooker, then add onions and sprinkle some of the flour mixture.
  2. Dot butter over the layers.
  3. Repeat the layers until all ingredients are used, finishing with a potato layer topped with butter.
Cooking
  1. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 6 to 7 hours until the potatoes are tender.
  2. Let sit on WARM or LOW for 15-20 minutes with the lid slightly ajar before serving.

Notes

Use a mandolin slicer for perfectly even potato slices. Feel free to add cheese between the layers for extra creaminess. Experiment with different herbs, like thyme or rosemary, to enhance the flavor.