Crockpot cheese potatoes

Yield: 3 servings

Measure Ingredient
5 pounds Potatoes
Salt and pepper to taste
Sticks of margarine
3 cups Shredded mild Cheddar cheese
½ cup Milk

Boil potatoes in skins until partially cooked; cool, peel, and grate.

Divide potatoes in 3 equal portions. In a large round crockpot, put in a layer of grated potatoes, salt and pepper, ½ stick of butter, cut into pats, 1 cup shredded cheese. Repeat this procedure two more times, then pour milk over this. Cover and cook on MEDIUM heat for 2½ hours, the last ½ hour put on HIGH.

Randy Rigg

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