Thanksgiving 2011 veggie version
Crockpot potato dish, made with potatoes and Cheddar cheese. Scroll down to see more potato recipes.
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon ground paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/2 pounds), sliced 1/4-inch thick
4 ounces shredded Cheddar cheese
1# chopped carrots
Combine soup, paprika and pepper. In generously greased slow cooker, arrange
potatoes in overlapping rows. Sprinkle with the cheese. Spoon soup mixture over cheese.
Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep warm for serving.
replace pepper with rosemary and or thyme