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Crockpot Scalloped Potatoes
6 russet potatoes, peeled and cut into 1/8" slices
1 onion, finely chopped
2 cloves garlic, minced
10 oz. can condensed cream of onion soup
2/3 cup evaporated milk
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried thyme leaves
Layer potatoes, onions and garlic in 3-5 quart crockpot.
In large bowl, combine soup, milk, salt and pepper and mix to combine. Pour over potatoes and vegetables in crockpot.
Cover and cook on low for 10-12 hours or until potatoes are tender.
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