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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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In Holley, New York, Elaine Ryan puts her slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. Ingredients:
7 cups cubed uncooked red potatoes |
1 cup (8 ounces) 4% cottage cheese |
1/2 cup sour cream |
1/2 cup cubed process cheese (velveeta) |
1 tablespoon dried minced onion |
2 garlic cloves, minced |
1/2 teaspoon salt |
paprika and minced chives, optional |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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