Crockpot Scalloped Potatoes

Set it and forget it - well, for at least three and a half hours.  Throw some steak on the grill and serve with a garden salad and these delicious potatoes. 

• 1 lb. bacon, cooked and chopped 
• 3 lbs russet potatoes, peeled and sliced thin
• 4 oz cream cheese, room temperature
• 10.5 oz can cream of chicken soup
• ½ c butter, melted
• 1 medium onion, sliced and rings separated
• 1 T minced garlic
• Salt and pepper to taste
• 4 oz monterey jack cheese, shredded 

Spray crockpot with cooking spray.

Place the cream cheese, soup, melted butter, minced garlic, onion rings, salt and pepper in a large bowl.   Mix together well. 

Arrange potato slices in the crock pot, slightly overlapping and sprinkle with half of the bacon then, pour cream cheese mix over the potatoes and top with remaining bacon.   

Cover and cook on high for 3.5 – 4 hours until tender. Do not remove the cover during cooking.

Serve with a sprinkle of shredded cheddar cheese on top if desired. Enjoy!