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Mushroom Potatoes

By: Linda Bernard

"From her home in Golden Meadow, Louisiana, Linda Bernard jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese to create this versatile side dish. With its comforting flavor, it's a nice accompaniment to most meats."

Rate/Review | Read Reviews (9)

Prep Time:
25 Min

Cook Time:
6 Hrs 30 Min

Ready In:
6 Hrs 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

7 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
4 garlic cloves, minced
2 green onions, chopped
1 (8 ounce) can mushroom stems and pieces, drained
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter or margarine, cubed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup shredded Colby-Monterey Jack cheese

Directions

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