6−8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1−1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray.
Fill crockpot half full of the sliced potatoes.
Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk.
Add salt and pepper to taste.
Layer remaining ingredients in same order.
Cook on high about 6 hours.
You need to check for you may need to add more milk.
You can parboil the potatoes for quicker cooking.