Crockpot Scalloped Potatoes 6-8 potatoes thinly sliced 1 can cheddar cheese soup 1 C. Velveeta chunked 1 1/2 C. shredded Cheddar cheese 1 can evaporated milk (12 oz) salt and pepper to taste Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes. Layer 1/2 can of the soup, 1/2 C. of the Velveeta, 3/4 C. shredded cheddar and 1/2 can milk. Add salt and pepper to taste. Layer remaining ingredients in same order. Cook on low about 6 hours. Check about halfway through to make sure you don't need to add more milk. You might want to pick up an extra can of evaporated milk just in case. (I always do because my crockpot cooks REALLY hot even on low setting so sometimes I have to add more liquid so my stuff doesn't burn). You can also preboil your potatoes for faster cooking as well.
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