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French Dip Scalloped Potatoes
4 large baking potatoes; peeled, thinly sliced
1 (10.75 ounce) can cream of mushroom soup
1/2 cup melted butter
16 ounces French onion dip
Place sliced potatoes in slow cooker.
Pour in soup and melted butter; stir.
Cover and cook on LOW for 6-8 hours until potatoes are tender.
Stir in French onion dip 30 minutes before serving; heat through.
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