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Scalloped Potatoes


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  • 10 medium potatoes, peeled and thinly sliced
  • 1 medium onion diced
  • 2 c. (8 oz.) shredded cheddar cheese
  • 1 can 10 3/4 oz. cream of mushroom soup (do not add water)
  • 1/2 t. paprika
  • 1/4 t. pepper



Step 1

In a greased 6 qt. slow cooker, layer half of the potatoes (lightly salt potatoes) onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper. Cover and cook on low for 8-10 hours or until potatoes are tender

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