|Feta and Cheddar topping|
8-10 medium sized potatoes, thinly sliced
1 cup chopped onion
1 cup shredded Cheddar cheese
1/2 cup of crumbled Feta Cheese
1 can (10 3/4 oz) cream of mushroom soup or cream of celery soup
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper, or more according to taste
Layer potatoes, onions and cheese in slow cooker.
In small bowl, combine condensed soup water; pour over potato mixture in slow cooker.
Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
Gently stir before serving.
|Crock pot Scalloped Potatoes|