Slow Cooker Creamy Garlic And Parmesan Potatoes Food

SLOW-COOKER CREAMY GARLIC AND PARMESAN POTATOES

Slow-Cooker Creamy Garlic and Parmesan Potatoes image

Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 6h15m

Yield 12

Number Of Ingredients 10

Ingredients

1/2 teaspoon cream of tartar
3 lb. (about 8 medium) russet potatoes, peeled, sliced
1 (10 3/4-oz.) can condensed golden mushroom soup
1/2 cup water
1/4 cup all-purpose flour
3 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 1/3 oz. (1/3 cup) shredded fresh Parmesan cheese, if desired

Steps:

In large bowl, combine 1 cup water and cream of tartar. Add sliced potatoes; toss to coat. Drain, discarding water. Place potatoes in 3 to 4-quart slow cooker.
In medium bowl, combine soup, 1/2 cup water, flour, butter, salt, pepper and garlic powder; mix well. Pour mixture over potatoes; stir gently to coat.
Cover; cook on Low setting for 5 to 6 hours.
Just before serving, sprinkle Parmesan cheese over top.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 350 mg, Sugar 2 g

CREAMY BAKED PARMESAN POTATOES

Creamy Baked Parmesan Potatoes image

Make and share this Creamy Baked Parmesan Potatoes recipe from Food.com.

Provided by Marie

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups unpeeled sliced baking potatoes
1 cup onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon finely minced garlic
1 1/4 cups heavy cream
3/4 cup grated parmesan cheese
1 teaspoon finely chopped parsley

Steps:

Lightly grease a 2 quart baking dish.
Arrange potatoes in bottom of baking dish, then top with onions.
Sprinkle salt, pepper and garlic over potatoes and continue layering, ending with potato layer.
Pour cream over and sprinkle with parmesan cheese.
Cover and bake at 350° for 45 minutes to an hour or until tender.
Garnish with parsley before serving.

Nutrition Facts : Calories 457.8, Fat 33, SaturatedFat 20.4, Cholesterol 118.4, Sodium 611.9, Carbohydrate 30.9, Fiber 2.8, Sugar 3, Protein 11.4

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