Ingredients

• 8 ounces of Challenge Cream Cheese

• 10 ounce can of cream of chicken soup (you can substitute cream of celery or mushroom)

• 12 ounce can of evaporated milk

• 2 teaspoons of garlic powder

• 1 teaspoon of fresh ground pepper

• 1 teaspoon of salt

• 3 pounds of Golden Potatoes, peeled and sliced into 1/8 inch slices

• 1 large onion, peeled and cut into thin slices

• 1 large red bell pepper, diced

• 4 cups of sharp cheddar cheese

• 1 pound of bacon, cooked and diced

• 8 tablespoons of Challenge Butter, cut into cubes

• 1/8 cup of diced fresh parsley

Directions

1. Place cream cheese in a microwave-safe large bowl. Microwave cream cheese for 60 seconds to soften. Stir in soup, milk, garlic powder, pepper and salt.

2. Start by layering ½ of the potatoes into the bottom of a slow cooker (crock pot) sprinkle on ½ of the red bell pepper, onion, shredded cheese and bacon. Top with ½ of the butter cubes and ½ of the cream cheese and soup mixture. Continue in the same manner to create the last layer.

3. Cover and cook on low for 8-10 hours or 4-5 hours on high. You will know it is done when your potatoes are tender.

4. Sprinkle potatoes with fresh parsley. Leave potatoes in crock for serving if desired. For a fancier presentation, you can put potatoes into ramekins to create individual servings. A great side dish for hot summer days when you don’t want to turn on the oven, or when you have a turkey or roast in the oven!​

Makes 20 side dish portions

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