Crockpot Cheese Potatoes

By Kathy C.

adapted from recipe in Fix-it and Forget-it for Entertaining

Ingredients

• 12 Potatoes, diced (or cut in 1/4" strips, or use frozen hashbrowns)
• 4 cup shredded Cheddar Cheese
• 2 can (10 3/4 ounce each) Cream of Chicken Soup
• 8 Tbsp Butter, melted
• 1 tsp Salt
• 1 tsp black Pepper
• 2 cup Sour Cream
• 2 cup Stuffing Mix, optional
• 3 Tbsp Butter, melted

Preparation

Step 1

1. Toss together potatoes and cheese. Place in slow cooker.
2. Combine soup, butter, salt, and pepper. Pour over potatoes.
3. Cover. Cook on low 8 hours.
4. Stir in sour cream. Cover and heat for 10 more minutes.

Optional: toss together stuffing mix and 3 Tbsp butter. Sprinkle over potatoes just before serving.