 | | Directions |
- Spray the inside of a slow cooker with nonstick cooking spray.
- Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
- Season with salt and pepper to taste.
- Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
- Serve hot.
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Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: slow cooker
Servings: 4
|  | | Ingredients | | - | | 8 potatoes - sliced thin |
| - | | 1 can cheddar cheese soup |
| - | | 1 cup processed cheddar cheese spread - cubed |
| - | | 1 1/2 cups Cheddar cheese - sharp Cheddar, grated |
| - | | 12 ounces evaporated milk |
| - | | salt and pepper - to taste |
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