MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three-Cheese Scalloped Potatoes
 Categories: Potatoes, Cheese, Dairy
      Yield: 8 Servings
 
           Cooking spray
  2 1/2 lb Yukon gold potatoes; halved
           - lengthwise, sliced 1/4"
           - thick
      1 lg Onion; in thin wedges
 10 3/4 oz Can condensed cream of
           - potato soup
      8 oz Carton sour cream
      1 c  Shredded Gouda cheese
    1/2 c  Crumbled blue cheese
    1/2 c  Fine shredded Parmesan
           - cheese
    1/2 c  Chicken broth
    1/2 ts Ground black pepper
    1/4 ts Salt
           Snipped fresh parsley or
           - chives
 
  Lightly coat the inside of a 3 1/2 or 4 quart slow cooker
  with cooking spray. Layer half of the potatoes and half of
  the onion in the prepared cooker. In a medium bowl stir
  together soup, sour cream, Gouda cheese, blue cheese,
  Parmesan cheese, broth, pepper, and salt. Spoon half of
  the soup mixture over the potato mixture in cooker,
  spreading evenly. Top with remaining potatoes and onion.
  Spoon remaining soup mixture over mixture in cooker,
  spreading evenly.
  
  Cover and cook on low-heat setting for 6 to 8 hours or on
  high-heat setting for 3 to 4 hours. Remove crockery liner
  from cooker, if possible, or turn off cooker. Let potatoes
  stand, uncovered, for 10 minutes before serving. Sprinkle
  with parsley.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
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