Yes! it's another slow cooker dish!
This time, it's a side dish: scalloped potatoes.
Typically, scalloped potatoes are made in the oven, where it comes out bubbly and crunchy at the top. Although I prefer that over the slow cooker version, where there is no crunchy bubbliness, but on a work night... convenience wins. :)
Set the slow cooker on high for 6 hours. I used a timer to shut off my slow cooker at the 6 hour mark, since I would am not home to turn it off).
The potatoes came out warm, creamy, and cheesy. Who wouldn't enjoy that. =)
Unfortunately, I made too much (I recommend 1 pound next time, not 3 pounds), and I ended up having to toss some. =(