Ingredients:

  • 2 pounds of russet potatoes, peeled and sliced thin
  • 1 medium onion, diced
  • 2 cups of shredded cheddar cheese
  • 1 cup of sour cream
  • 1 can of condensed cream of chicken soup
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • Salt and pepper to taste

Instructions:

  1. Peel and thinly slice the russet potatoes and dice the onion.
  2. In a mixing bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  3. Layer sliced potatoes in the crock pot, add diced onions, and pour cheese sauce mixture over the layers. Repeat until all ingredients are used, finishing with a cheese sauce layer.
  4. Cover and cook on low for 4-6 hours or on high for 2-4 hours, until tender. Stir halfway through cooking.
  5. Once cooked, gently stir and serve hot, garnished with fresh chives or parsley if desired.