"Nancy Young" > wrote in message
...
>
> > wrote
>
> > I'd like to make au gratin potatoes in the crock pot.
> >
> > My mom has always bought the boxed kind, so this is my first time doing
> > it from scratch. I've looked at several recipes online, and they all
> > say shredded american or cheese soup. Would shredded cheddar melt okay
> > in it? Would it be too greasy?
> >
> > The recipes I have say 1/2 can of cream of mushroom soup. Which size
> > can are they are using?
>
> I'm not being a snob, I promise, but I've never heard of that and
> I think you should find a better recipe. You'll learn more if you
> really make it from scratch. Add mushrooms to this if you
> want them. nancy
>
> From Betty Crocker:
>
> 2 pounds potatoes, peeled and sliced (about 6 medium)
> 1 medium onion, chopped
> 1/4 cup butter
> 1 tablespoon flour
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 2 cups milk
> 2 cups shredded cheddar
> 1/4 cup fine dry bread crumbs
> paprika
>
> Cook and stir onion in the butter in 2 qt saucepan
> until onion is tender. Stir in flour, salt and pepper.
> Cook over low heat, stirring constantly, until mixture
> is bubbly; remover from heat. Stir in milk and 1/2 cups
> of the cheese. Heat to boiling, stirring constantly. Boil
> and stir 1 minute. Place potatoes in ungreased 1 1/2 qt
> casserole. Pour cheese sauce on potatoes. Cook uncovered
> in 325 oven 1 hour 20 minutes or in 375 oven 1 hour.
>
> Mix remaining cheese and the bread crumbs; sprinkle over
> potatoes. Sprinkle with paprika. Cook uncovered until top is
> brown and bubbly, 15 to 20 minutes longer.
>
>

I agree, Nancy, this recipe sounds *much* better than what the OP was
describing.

kili