Cheesy Potato Casserole - Crock Pot

Okay, we really enjoyed this recipe, but there is one problem. The potato to liquid ratio is too low. Even after 6 hours of cooking, the potatoes weren't truly soft/cooked (though again, it was very good). I would suggest using either small-ish potatoes or even shorting the recipe by a potato or two if necessary. Long and short, look at the solids to liquid ratio and make sure there's enough for the potatoes to cook.

Cheesy Potato Casserole:

7 medium potatoes: peeled and quartered
1/4 c. butter
1 small onion: chopped
1 tsp salt
1 c sour cream
1 can (10.5 oz) cream of mushroom soup
2 c. grated cheddar cheese

Topping:
1 package (6 oz) herb-seasoned stuffing mix
1/4 c. butter

Directions:

Place potatoes in greased 4.5 - 6 quart crock pot. Add butter, onion, salt, sour cream, soup, and cheese. Mix well. Pour stuffing mix evenly over potatoes and drizzle with butter. Cover and cook on low heat 6-8 hours or on high heat 3 - 4 hours. Makes 8-10 servings.

Serve with a crispy cucumber and vinegar salad.