Cheesy Potatoes - Craig Lithgow

6 medium potatoes, peeled and cut into 1/4" strips
2 c. (8 oz.) shredded cheddar cheese
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 small onion, chopped
4 T. butter, melted
1 tsp. salt
1 tsp. pepper
1 c. (8 oz.) sour cream

Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine the soup, onion, butter, salt, and pepper and pour the mixture over the potatoes.

Cover and cook on low for 8-10 hours or until tender. Stir in sour cream.

Yield: 10-12 servings.