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Mushroom Potatoes

7 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
4 garlic cloves, minced
2 green onions, chopped
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded Colby-Monterey Jack cheese

In a 3-qt. slow cooker, layer half of the potatoes, onion, garlic,

Printed from tasteofhome.com Nov 19, 2008

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Mushroom Potatoes cont.

green onions, mushrooms, flour, salt, pepper and butter. Repeat
layers. Pour soup over the top. Cover and cook on low for 6-8 hours
or until potatoes are tender; sprinkle with cheese during the last 30
minutes of cooking time.

Yield: 8-10 servings.