CHEESY CROCKPOT POTATOES

1 small carton sour cream

2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, peeled, thick sliced and parboiled until just tender

Drain the potatoes and place in crock-pot (or slow cooker).

Melt the butter in a medium saucepan over medium low heat.  Stir the sour cream and the cheese soup, undiluted, into the butter until well blended.  Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour.  Yummy!

 Note: This is a file photo.