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Slow-Cooker Scalloped Potatoes
1 cup sour cream
10-3/4-oz can condensed cream of potato soup
1 tbs Worcestershire
2 cups leftover potatoes — baked, boiled, or roasted, sliced thin
1-1/2 shredded cheddar
1 tbs cream cheese
1/2 tsp paprika
3 tbs chopped fresh chives
Combine first 3 ingredients in large bowl. Add potatoes. Toss to evenly coat.
Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray.Top with half the cheese. Repeat layers. Cover with remaining potato mixture.
Cover with lid.
Cook on high 1.75 to 2.25 hours (or on low 3.5 to 4 hours). Stir. Sprinkle with paprika and chives.
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