Peel, or wash well,(skins good vitamins) potatoes and slice fairly thick….about 1/4" thick slices. ENOUGH TO FEED your family. Sorry, this is not a very exact recipe D Then cook til just tender, dont over cook, they will end up being close to mashed if you do. Layer potatoes in crock pot, enough to cover the bottom, then spoon in two or three dollops of sourcream….2 or 3 thin slices of butter, salt and pepper, and a good handful of cheddar and/or mozzerella cheeze. Repeat layers until you run out of potatoes, and then turn crock pot on low for about 30-45 minutes, or high for about 15-20 minutes. This gives you time to fix other veggies or meat as you like. Then I stir potatoes just enough to mix them up a bit, and serve. They are wonderful reheated too., IF you have any left over!!!!
/2 cup margarine or butter, melted
1/4 cup dried, chopped onions
1 package (16 oz) frozen hash brown potatoes
1 can golden cream of mushroom soup
1 1/2 cups milk
1 cup shredded cheddar cheese
1 small green pepper cut into small pieces
2 tbsp chopped pimiento
1 cup cheese cracker crumbs, divided
Stir together margarine, onion, potatoes, soup, milk, cheese, pepper, pimiento, and 1/2 cup cracker crumbs in slow cooker. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Top with remaining cracker crumbs.
Note: Try adding the Tabasco cheese crackers for a zippier taste.