Slow-Cooker Scalloped Potatoes

• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 can (10-3/4 oz.) condensed cream of potato soup
• 1 Tbsp. LEA & PERRINS Worcestershire Sauce
• 2 lb. small red potatoes (about 8), very thinly sliced
• 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 1/2 tsp. paprika
• 3 Tbsp. chopped fresh chives

1. Combine first 3 ingredients in large bowl.
2. Add potatoes; toss to evenly coat.
3. Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray; top with half the cheese.
4. Repeat layers; cover with remaining potato mixture.
5. Cover with lid.
6. Cook on HIGH 3-1/2 to 4-1/2 hours (or on LOW 7 to 8 hours); stir.
7. Sprinkle with paprika and chives.

s, condensed cream, worcestershire sauce, red potatoes, shredded triple, paprika, fresh chives

Taken from www.kraftrecipes.com/recipes/slow-cooker-scalloped-potatoes-128124.aspx (may not work)