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Slow Cooker Scalloped Potatoes


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  • 1 cup sour cream
  • 1 can (10 3/4 oz) condensed cream of potato soup
  • 1 Tbsp. Worcestershire sauce
  • 2 lb. small red potatoes (about 6), very thinly sliced
  • 1 1/2 cups kraft shredded triple cheddar cheese with a touch of philadelphia
  • 1/2 tsp. paprika
  • 3 Tbsp. chopped fresh chives


Servings 12
Preparation time 20mins


Step 1

Mix first 3 ingredients in large bowl. Add potatoes; toss to coat.

Spoon 1/3 into slow cooker sprayed with cooking spray; stop with 3/4 cup cheese. Repeat layers; cover with remaining potato mixture. Cover with lid.

Cook on high 3 1/2 to 4 1/2 hours (or on low 7 to 8 hours). Stir well; sprinkle with paprika and chives.

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