Slow Cooker Creamy Red Potatoes Food

SLOW-COOKER RED POTATOES

Steps:

• Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well., Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

CREAMY CROCK POT RED POTATOES

Steps:

• Mix all ingredients in a greased slow cooker.
• Cover and Cook on Low for 6-8 hours, until potatoes are tender.

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

SLOW COOKER RED POTATOES

Steps:

• Wash and cut potatoes in half
• Toss with olive oil and seasoning
• Place in slow cooker, cover and cook on low for 4-6 hours or high for 2-3

CREAMY RED POTATOES

Steps:

• Place potatoes in a slow cooker/crockpot.
• In a small mixing bowl, beat cream cheese, soup and salad dressing mix.
• Stir into potatoes.
• Cover and cook on low for 8 hours or until potatoes are tender.
• Cook on medium or high to finish sooner.