Slow Cooker Scalloped Potatoes

By amberwherley

Ingredients

• 1 cup BREAKSTONE'S or KNUDSEN 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

Details

Servings 12
Preparation time 30mins
Cooking time 34mins
Adapted from kraft.com

Preparation

Step 1

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

SPOON 1/3 into slow cooker sprayed with cooking spray; top 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.

Kraft Kitchens Tips
Size-WiseThis favorite potato side dish makes a nice accompaniment to a serving of lean meat or poultry.

SubstitutePrepare using condensed cream of chicken soup.

How to Slice Potatoes EvenlyWhen thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes in a bowl of cold water until ready to cook to prevent them from darkening.