Name: Slow-Cooker Smoky Cheese and Potato Bake
Prep time: 10 min
Total time: 5 h 10 min
Yield: 1
Ingredients: 1 can (10 3/4 ounces) condensed cream of mushroom soup; 1 container (8 ounces) sour cream (1 cup); 1 round (7 ounces) hickory-smoked Gouda cheese, cut into 1/2-inch cubes; 1/3 cup drained roasted red bell pepper strips (from 7-ounce jar); 1 bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed; 2 tablespoons chopped fresh chives

Slow-Cooker Smoky Cheese and Potato Bake

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Prep Time:
10 minutes

Total Time:
5 hours 10 minutes

Indulge in a rich slow cooker potato and cheese dish.

Ingredients:

1 can (10 3/4 ounces) condensed cream of mushroom soup
1 container (8 ounces) sour cream (1 cup)
1 round (7 ounces) hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3 cup drained roasted red bell pepper strips (from 7-ounce jar)
1 bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed
2 tablespoons chopped fresh chives

Instructions:

Prepare the slow cooker by generously spraying it with cooking spray. In a medium bowl, combine the soup, sour cream, and cheese, then gently fold in the bell pepper strips.
Layer half of the potatoes in the cooker, followed by half of the sour cream mixture, distributing evenly. Repeat with remaining potatoes and sour cream mixture, ensuring even distribution. Do not mix.
Cook gently on low heat for 5 to 6 hours, then add a sprinkle of fresh chives over the potatoes before serving.

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