6 large russet potatoes

2 Tbsp. minced garlic

1-2 Tbsp. rosemary

2 Tbsp. olive oil

Slice the potatoes 1/8-inch to 1/4-inch thick. (Thicker slices take longer to cook - if you want your meal in 3 or 4 hours, cut the slices thinner, but if you want it to cook all day without getting mushy, cut thicker slices)

Place the potato slices in a large mixing bowl.

Crush 1-2 Tbsp dried rosemary leaves and add to the potatoes.

Add garlic and olive oil.

Mix thoroughly.

Layer potatoes evenly in 3-quart crock pot. (No need to grease the crock. There is plenty of oil already.)

Cook on low for approximately 5 hours, until potatoes are tender. (Depending upon how thickly your potatoes are sliced, you may need to adjust the cooking time up or down.)

Serve with Broccoli and Cheese Chicken or your favorite entree.