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Parmesan Potatoes
Ingredients
5 to 6 russet potatoes, sliced
1/2 cup crumbled bacon
3/4 cup grated Parmesan cheese
1 can (10 ounces) cream of mushroom soup
Salt and pepper, to taste
Directions
Put half of the sliced potatoes in the bottom of a Crock Pot. Top with half the cheese and bacon, and season with salt and pepper. Add the remaining potatoes, and top with the remaining cheese, bacon and cream of mushroom soup. Cover and cook on low for eight to nine hours. Stir before serving.