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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 can (10-3/4 oz.) condensed cream of potato soup
- 1 Tbsp. LEA & PERRINS Worcestershire Sauce
- 2 lb. small red potatoes (about 8), 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
Method
- Combine first 3 ingredients in large bowl.
- Add potatoes; toss to evenly coat.
- Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray; top with half the 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.
- Sprinkle with paprika and chives.
