1 cup sour cream (I used fat free)
1 can condensed cream of potato soup
1 tbsp Worcestershire sauce
2 lb small red potatoes (I peeled mine but that is optional)
1 1/2 cups shredded cheddar cheese
1/2 tsp paprika
3 tbsp chopped fresh chives for topping
Directions:
Thinly slice potatoes and set aside. Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated. Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray. Top with 3/4 cup of shredded cheese. Repeat layer with remaining potatoes and cheese. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.
http://www.sixsistersstuff.com/2012/04/slow-cooker-scalloped-potatoes-recipe.html
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