We're originally from Wisconsin, so you know we're going to be making cheesy potatoes. This recipe offers up tasty, cheesy potatoes as a side dish to any meal you're planning.
I will make potatoes in the crock any time, but it's especially nice when you're cooking a big holiday meal and don't have room in your oven for too many things.
In a slow cooker, layer half the potatoes, half the onion slices and half the cheese. Repeat the layers.
In a small bowl, combine the cream of mushroom soup, milk, dried thyme, garlic powder and black pepper. Mix well. Pour over the potatoes in the crock.
Cook on low heat for 8 hours or until potatoes are tender.
** Cook's Note **
If you'd like a creamier sauce on your potatoes, you can substitute the milk for light cream.