Scalloped Potatoes And Bacon
6 large potatoes, peeled and sliced, divided
1 small onion, diced, divided
2 cups shredded Cheddar cheese, divided
8 strips bacon, uncooked and diced, divided
1 (10 3/4 ounce) can cream of mushroom soup
Spray the interior of a 3 to 4 quart slow cooker with nonstick cooking spray. Place half of the sliced potatoes in bottom of slow cooker. Top with half of the onion, half of cheese and half of bacon. Repeat the layers in order. Top with soup. Cover; cook on low for 8 to 10 hours, or until the potatoes are tender but not mushy or dry.
You may want to brown the bacon in a nonstick skillet until crispy, and then drain it of its drippings, before placing it into the slow cooker. That adds time to the process, but it cuts down on the fat content.
Makes 6 to 8 servings.