Scalloped Potatoes

Once you have the potatoes peeled and sliced, it’s just a matter of stacking them in the slow cooker, adding the other ingredients, and returning to a masterpiece.

Makes 4 to 6 servings.

6 medium Idaho potatoes, thinly sliced

1 onion, thinly sliced

1 cup shredded cheddar cheese

¹/₂ cup fresh parsley, minced

¹/₂ cup milk

¹/₂ cup butter, melted

¹/₂ teaspoon paprika

Salt to taste

Non-stick cooking spray

1. Spray the inside of the slow cooker liberally with non-stick cooking spray.

2. In the slow cooker, alternate layers of potatoes, onions, cheese, and parsley until all are used up.

3. In a small bowl, combine the milk, butter, paprika, and salt. Pour this mixture over the ingredients in the slow cooker.

4. Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours until potatoes are cooked through and bubbly. Serve hot.

This dish is classically prepared with heavy cream and lots of butter. While this makes an especially creamy dish, scalloped potatoes can be just as satisfying with far less fat and calories, as this recipe proves. The slow cooking renders the thinly sliced potatoes tender and tasty.