->Scalloped Potatoes 02 <-

Yield: 8 servings

2 lb potatoes

2 c cheese, shredded

1 c stock

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

3 hours on High; remove cover and bake

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.