3 pounds Yukon Gold potato or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)1 large onion, thinly sliced (about 1 cup)1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup milk0.5 cup Parmesan cheese0.5 teaspoon salt0.25 teaspoon ground black pepper1 cup shredded Cheddar cheese (about 4 ounces)
Spray a 6-quart slow cooker with vegetable cooking spray. Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.