Day 306: Mushroom Potatoes

Serves 8-10

7 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
4 garlic cloves, minced
1 (8 oz) can mushrooms stems and pieces, drained
1/4 cup all purpose flour
2 tsp salt
1/2 tsp pepper
1/4 cup butter or margarine, cubed
1 (10 3/4 oz) can condensed cream of mushroom soup
1 cup Colby-Monterey Jack cheese, shredded

In slow cooker, layer half of the potatoes, onion, garlic, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low for 6 to 8 hours or until potatoes are tender. Sprinkle with cheese with the last 30 minutes of cooking time.

Review:
These potatoes sounded good to me, but were way too salty. Besides being too salty they weren’t that great anyway. I’d prefer to eat the cheesy potatoes or the creamy red potatoes. 2 stars