Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
The busier life gets, the more I use my slow cooker. I like meals that taste baked, but are actually made in the slow cooker which is a very easy method of cooking. This casserole bakes slowly with very little moisture. I was skeptical, at first, because this recipe didn’t call for any liquid in the slow cooker. But, I gave it a try, and I’m so glad I did. The edges browned beautifully giving the dish a crispy texture. This recipe allows for substitutions, too. Use your favorite “cream of” soup; use ground beef or turkey instead of sausage; use unpeeled or peeled potatoes; vary the cheese using Swiss or spice it up by using pepper Jack.
Have fun experimenting with different tastes until you find the one that is uniquely your family’s favorite.
Sausage & Potato Slow Cooker Supper Recipe
1 c. water
½ t. cream of tartar
6 medium white or russet potatoes, thinly sliced
1 lb. bulk sausage, browned and drained
½ white onion, chopped
¼ c. all-purpose flour
Salt to taste
Pepper to taste
1 ½ c. grated cheddar cheese, divided
2 t. butter
1 (10 ¾ oz) can cream of celery soup
Combine water and cream of tartar. Toss sliced potatoes in water; drain. Spray inside of slow cooker with non-stick spray. Layer ½ of potatoes, ½ of sausage, ½ of onion, ½ of flour, a sprinkling of salt & pepper, and ½ of cheese in slow cooker. Repeat layers ending with cheese. Top with butter. Pour soup over all; cover. Cook on low 6-8 hours or high 3-4 hours.