6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup fresh Italian parsley, minced
10 button mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon salt
Lightly grease the stoneware. Alternate layers of potatoes, onions, cheese, parsley and mushrooms in the stoneware. In a small bowl, combine the milk, butter, paprika, pepper and salt. Pour this mixture over the ingredients in the slow cooker. Cover cook on Low for 7 to 9 hours or on High for 3 to 4 hours.