Slow-Cooker Scalloped Potatoes

Ingredients

• 1.5 cups triple cheddar cheese shredded with a touch of philadelphia kraft
• 1 cup knudsen cream sour
• 10 oz condensed cream of potato soup canned
• 3 Tbsp chives fresh chopped
• 0.5 tsp paprika 
• 2 lb potatoes red very thinly sliced ( 8)
• 1 Tbsp lea & perrins worcestershire sauce 

Equipment

• bowl
• slow cooker

Directions

1. Combine first 3 ingredients in large bowl.
2. Add potatoes; toss to evenly coat.
3. Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray; top with half the cheese. Repeat layers; cover with remaining potato mixture. Cover with lid.
4. Cook on HIGH 3-1/2 to 4-1/2 hours (or on LOW 7 to 8 hours); stir.
5. Sprinkle with paprika and chives.