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Cheddar Potato Slices
Ingredients
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ teaspoon paprika
½ teaspoon pepper
4 medium baking potatoes (about 1 ¼ pounds), sliced ¼ 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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