Yummy Cheesy Potatoes
Bake 8-10 large potatoes the day before and let them sit in the refrigerator over night (if you bake them covered with tinfoil, make sure you take off the tinfoil before letting them sit over night). Cube potatoes and place into a slow cooker (crock pot).
In a large sauce pan combine the following:
2 cubes butter
1 small onion, diced (optional)
1/2 t. onion powder (if you don't use a diced onion)
1/2 t. garlic powder
pepper to taste
1 pint sour cream
2 cans cream of chicken soup
Heat until butter is melted and ingredient is warm. Add:
3 c. grated cheddar cheese
Stir until all cheese is melted. Pour over cubed potatoes and stir in. Add:
2-3 c. grated cheddar cheese
Stir into the potato and sauce mixture, leaving some grated cheese to put on top of potatoes. Put lid on slow cooker and heat on low for 2-3 hours or until warm.
*Remember...slow cooker temperatures seem to vary greatly, so cooking time will all depend on "your personal slow cooker". Mine cooks the potatoes in 2-3 hours.
*You don't want to cook it too long or your cheese will curdle, so make sure you watch your potatoes well.