A comforting dish that’s both easy to prepare and incredibly delicious, featuring layers of creamy, cheesy goodness.
Ingredients
Scale:
4 medium potatoes, thinly sliced
2 cups shredded cheese (cheddar and mozzarella)
1 can (10.5 oz) cream of mushroom soup
1 cup milk
Instructions
Prepare the Potatoes: Wash and peel the potatoes thoroughly to remove any dirt or residue. Using a mandoline or a sharp knife, slice the potatoes into thin, even rounds (about 1/8 inch thick).
Mix the Sauce: In a mixing bowl, combine the cream of mushroom soup and milk. Whisk until smooth and fully integrated.
Layer the Potatoes: Grease the slow cooker. Begin layering the sliced potatoes, followed by cheese, then pour a portion of the soup mixture. Repeat until all ingredients are used, finishing with cheese on top.
Cook on Low: Cover and set the slow cooker to low for 6 to 8 hours.
Check for Doneness: After cooking, check the potatoes with a fork. If necessary, cook for an additional 30 minutes.
Serve: Once cooked, turn off the slow cooker and let it sit for 10 minutes before serving.
