Cheesy Scalloped Potatoes with Cheddar Cheese

Serves 8 in about 8 hours. Cream chicken soup* goes in first, and thick cut smoky finishes the pot.

Ingredients

• 1 (10.75 oz) can cream of chicken soup*
• ½ cup chicken broth, or water
• 1 ½ cups milk
• 6 lg potatoes, peeled & sliced thin
• 1 teaspoon pepper
• 2 teaspoons garlic powder
• 1 lg onion, diced
• 6 slices thick cut smoky bacon, uncooked, chopped
• 3 cups cheddar cheese, shredded

Method

1. Spray a 6 qt or larger slow cooker with nonstick cooking spray, or use a generous amount of butter to grease the crock well.
2. Stir the cream of chicken soup, broth or water, and the milk together. Tip in ⅓ of the sauce in bottom of the crock.
3. Tip in ⅓ of the potatoes to the crock, covering the entire bottom. Smooth them out evenly, overlapping.
4. Scatter on ⅓ each of the pepper, garlic powder, onion, bacon, sauce, and cheese, in that order.
5. Make 2 more layers the same way.
6. Put the lid on and cook on Low for 6-8 hours, or until potatoes are fork tender.
7. Plate hot.

More slow cooker ideas are in the slow cooker collection.