Cheesy Potato Bake

• 1- 1/2 pound Potatoes
• 1 cup Grated White Cheddar Cheese
• 1 whole Red Onion, Chopped
• 1/2 blocks (8 Oz. Block) Cream Cheese, Cubed
• 1 jar (about 16 Oz. Jar) Alfredo Pasta Sauce
• 2 Tablespoons Dijon Mustard
• 1 teaspoon Dried Parsley
• 2 teaspoons Dried Garlic
• 1 teaspoon Salt
• 1/2 teaspoons Pepper

1. Cut the potatoes in half and then cut each half into 1/4 inch slices; put the sliced potatoes into a 4-5 quart slow cooker.
2. Add the grated cheese, chopped onion and cream cheese to the potatoes and combine.
3. In a medium bowl combine the Alfredo sauce, Dijon mustard, parsley, garlic, salt and pepper and blend together.
4. Pour the sauce over the potato mixture in the slow cooker and mix well.
5. Cover and cook on LOW setting for 6-8 hours.

potatoes, grated white cheddar cheese, red onion, blocks, pasta sauce, dijon mustard, parsley, garlic, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/cheesy-potato-bake/ (may not work)