Slow Cooker Creamy Garlic and Parmesan Potatoes

By amberwherley

Ingredients

• 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.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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

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.

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Use two large rubber bands to keep the slow cooker’s lid in place during transit. Hook one rubber band around the lid’s knob and one handle; hook the second rubber band around the lid’s knob and the other handle.

To turn this side dish into an entree for 6, add 2 cups cubed ham to the slow cooker with the potatoes.

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These were very good! I will make them again for sure. They did take a little less time, I cooked them for about 4 hours and then put them on Warm. My husband loved them and my 10-year-old even liked them :)

5 stars for a slow cooker potato recipe. Most of slow cooker recipes turn out incredibly mushy potatoes, but with these held their form and had a very appealing color. Added a little more garlic, and would be willing to have these with company. Perfect for potluck.

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