Crock Pot Scalloped Potatoes With Salmon and Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 5 |
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I used a bamix to slice the potatoes; you can use a knife or a slicer to get nice scalloped potatoes. I like this recipe because it simple, easy to make and tase good. Ingredients:
5 large potatoes, peeled and sliced |
5 tablespoons flour |
salt and pepper, to taste |
basil, to taste |
rosemary |
1 (16 ounce) can salmon, drained and flaked |
1/2 cup chopped onion |
3 garlic cloves, chopped |
4 sun-dried tomatoes, chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
1/4 cup water |
1 dash nutmeg |
Directions:
1. PREPARATION:.
2. Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
3. Sprinkel with with half garlic.
4. Sprinkel with half Sundried Tomatoes.
5. Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
6. In a 6 quart Chrome Smart-Pot.
7. Programmable Slow Cooker this recipe takes 2.5 hours to complete.
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