Slow Cooker Creamy Garlic and Parmesan Potatoes |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap. . Ingredients:
1/2 teaspoon cream of tartar |
3 lbs russet potatoes, peeled, sliced (about 8 medium) |
1 (10 3/4 ounce) can condensed golden mushroom soup |
1/2 cup water |
1/4 cup all-purpose flour |
3 tablespoons butter or 3 tablespoons margarine, melted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/3 cup fresh parmesan cheese, shredded |
Directions:
1. 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.
2. 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.
3. Cover; cook on Low setting for 5 to 6 hours.
4. Just before serving, sprinkle Parmesan cheese over top.
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