Crock Pot Scalloped Potatoes With Salmon And Sun-Dried Tomatoes - cooking recipe

Ingredients

5 large potatoes, peeled and sliced
5 tablespoons flour
salt and pepper, to taste
basil, to taste
rosemary
1 (16 ounce) can salmon, drained and flaked
1/2 cup chopped onion
3 garlic cloves, chopped
4 sun-dried tomatoes, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup water
1 dash nutmeg

Preparation

PREPARATION:
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
Sprinkel with with half garlic.
Sprinkel with half Sundried Tomatoes.
Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
In a 6 quart Chrome Smart-Pot.
Programmable Slow Cooker this recipe takes 2.5 hours to complete.