Potato, Cheddar and Bacon Gratin (Slow Cooker)

By McLean

Ingredients

• 2 cans cheddar cheese soup
• 1/4 teaspoon garlic powder
• 1 teaspoon freshly ground pepper
• 2 (20 oz.) packages refrigerated sliced potatoes
• 12 fully cooked bacon slices, crumbled
• 1 cup (4 oz.) shredded sharp Cheddar cheese
• 3 tablespoons butter

Preparation

Step 1

In a small bowl, combine soup, garlic powder, and pepper.

Layer half the potatoes in a 3 1/2 or 4 quart slow cooker that's been coated with cooking spray; sprinkle with half the bacon, and pour half the soup mixture evenly over potatoes. Repeat layers, ending with soup mixture; sprinkle shredded cheese over top, and dot with butter.

Cover and cook on high setting 2 to 2 1/2 hours, or until potatoes are fork-tender. Let stand 10 minutes then serve.