"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
six medium russet potatoes, peeled and cut into 1-inch dice 2 cups chopped yellow onions 1 tsp seasoned salt 8 slices crispy cooked bacon, crumbled 2 c Cheddar cheese 1/4 cup chicken broth
Coat crock pot with nonstick cooking spray. Place half of the potatoes in the slow cooker. Sprinkle 1/2 the onion and seasoned salt over potatoes; top with 1/2 of the bacon and cheese. Repeat layers, ending with cheese. Sprinkle broth over the top. Cover; cook on high for 4 hours or low for 6 hours until potatoes are fork tender. Stir gently and serve hot.
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