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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/2 cups each)
Slow Cooker Scalloped Potatoes
Out of oven space?  Try this slow cooked potato dish that gets incredible flavor by using a combination of chicken broth, cream of mushroom soup and lots of cheese. 
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Serves: 6 servings (about 1 1/2 cups each)
Prep Time: 20 minutes
Cook Time: 4 hours
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Vegetable cooking spray
3 pounds Yukon Gold or Eastern potato, peeled and thinly sliced (about 9 cups)
1 large onion, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Campbell's® Condensed Chicken Broth
1 cup shredded Cheddar or crumbled blue cheese (about 4 ounces)




Spray the inside of a 6-quart slow cooker with the cooking spray.  Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.
Stir the soup and broth in a small bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.
Sprinkle the potatoes with the cheese. Cover and let stand for 5 minutes or until the cheese is melted.





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