| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Crockpot, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 2 |
c |
Cheese, shredded |
| 1 |
c |
Stock |
INSTRUCTIONS
Peel and thinly slice potatoes.
In buttered crockpot, alternate layers of potatoes with cheese, lightly
seasoning potatoes with salt, pepper and nutmeg as you go. Finish with
cheese, dot with butter, and gently pour stock over all. Cover and bake 3
hours on High; remove cover and bake 15 minutes more. Serve from crockpot.
These thin potato slices will have a crisp skin around the edges. Use this
dish as a base for complete dinners by adding vegetables and meat or
poultry.
Source: _Woman's Day Crockery Cuisine_ Posted on GEnie by L.LEWIS13 [Lee],
May 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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