From Scratch Scalloped Potatoes
6 pounds potatoes, peeled and thinly sliced, divided
2 cups Cheddar cheese, shredded
1 cup onion, chopped
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder, optional
Place one-third of sliced potatoes in 5 to 6 quart slow cooker. In a medium-sized bowl, mix together shredded cheese, onion, soup, water and seasonings. Pour one-third of creamy mixture over potatoes. Repeat layers two more times. Cover; cook on high for 4 to 5 hours, or until the potatoes are tender.
Makes 12 to 15 servings.