Ingredients
7 medium potatoes, peeled and thinly sliced1 medium onion, sliced4 garlic cloves, minced2 green onions, chopped1 can (8 ounces) mushroom stems and pieces, drained1/4 cup all-purpose flour2 teaspoons salt1/2 teaspoon pepper1/4 cup butter, cubed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup shredded Colby-Monterey Jack cheese
Preparation
In a 3-qt. slow cooker, layer half each 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 until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.
