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Cheddar Potato Slices

Ingredients

1 can (10 ounces) condensed cream of mushroom soup
teaspoon paprika
teaspoon pepper
4 medium baking potatoes (about 1 pounds), sliced inch thick
1 cup shredded Cheddar cheese (4 ounces)

Details

Serves: 6


Method

Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400°F for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender.


For the slow cooker:


Follow directions above, placing ingredients in a lightly greased slow cooker. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.

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