Scalloped Potatoes

Modified from website

3 lbs potatoes, peeled and sliced

½ onion, thinly sliced

1 ½ cups cheddar, shredded

1 can (10.5 oz) cream of chicken soup

1 ½ cup heavy cream

½ tsp garlic powder

¼ tsp thyme

Pepper, to taste

Combine 1 cup cheddar, soup, 1 cup heavy cream and spices. Grease slow cooker (I used the casserole crock) and place ½ of the potatoes in bottom. Top with onions. Spread ½ of the cheese mixture on top of it. Then put in rest of potatoes and then sauce Top with ½ cup heavy cream.

Cover and cook on high for 4-5 hours. Once potatoes are soft, , top with remaining ½ cup fo cheese and let melt before serving.

Makes 8 servings.