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Scalloped Potatoes Slow Cooker
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Scalloped Potatoes Slow Cooker
Ingredients
- 475 ml water
- 1 tsp cream of tartar
- 2 medium potatoes, thinly sliced
- ¼ cup (31 g) flour
- 1/8 teaspoon black pepper
- 1½ cups (355 ml) skim milk
- ½ cup (55 g) shredded Swiss cheese
- ½ cup (58 g) shredded Cheddar
Method
- Combine water and cream of tartar in large bowl
- Stir
- Add potatoes
- Stir well
- This helps keep potatoes from darkening
- Drain
- Turn potatoes into slow cooker
- Stir flour and pepper together in saucepan
- Whisk in milk gradually until no lumps remain
- Heat and stir until boiling and thickened
- Stir in cheeses and continue cooking until melted
- Pour over potatoes in cooker
- Cover and cook on low 6 to 8 hours
- Yield: 6 servings
- Per serving: 336 g water; 331 calories (13% from fat, 18% from protein, 69% from carb)