32 oz frozen diced potatoes
1 cup sour cream
1 cup cream of mushroom soup
1 tsp garlic salt
2 cups cheddar jack cheese, shredded
Place frozen diced potatoes into the bottom of a slow cooker.
In a separate bowl, combine sour cream, cream of mushroom soup, and garlic salt. Mix well and pour over the potatoes.
Sprinkle shredded cheddar jack cheese over the top. Stir everything together until fully mixed.
Cover and cook on HIGH for 4 hours.
Recipe can be doubled in a large crockpot
Source: sweetphi.com