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12 servings, 1/2 cup each
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This favorite potato side dish makes a nice accompaniment to a serving of lean meat or poultry.
When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes in a bowl of cold water until ready to cook to prevent them from darkening.
Prepare using condensed cream of chicken soup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Ok I tried this and I wasnt pleased with it. The sauce looked weird and tasted a little funny and so next time I made it I nixed the worcestershire sauce and it was fantasitc! If you want it more saucy, use a little milk, more cream of potato soup or chicken stock. Without the W. sauce, its a winner!
I would not make this again. It had a very strange taste and was a strange color. I'm sure there are much better slow-cooker scalloped potato recipes out there.
Very disappointed- which is unusual for recipes I find on this site!