Slow Cooker Cheesy Potatoes

By Hoochsmom

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 3/4 cup milk
• 1 cup (8 oz) Pacific Organic Simply Stock Chicken Stock
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sour cream
• 8 oz Gruyere cheese, cut into small cubes
• 1/2 cup diced roasted red peppers
• 32 oz frozen Southern Style Hash Brown Potatoes

Details

Servings 14
Preparation time 15mins
Cooking time 330mins
Adapted from tasteandtellblog.com

Preparation

Step 1

poll I took many weeks ago, most of you have had your Thanksgiving menus planned for weeks, if not months, now. I truly admire that. I wish I was that organized. I know that a lot of Thanksgiving is all about tradition, too, so much of that menu stays the same, but I’m guessing that even if you are adding new things to your menu, that menu may already be full.

But… this recipe – well, it could be used well beyond Thanksgiving. And really, it’s so good, and so easy that you may just want to change up your menu right now and add these potatoes. And bonus – no oven needed!! These potatoes are cooked in the slow cooker – starting hours before the craziness of the day starts, and leaving that all important oven open.

Really, though, if you aren’t going to make these for Thanksgiving, you really should make them another time. They are so good. So good, in fact, that I have been craving them for over a week now. I used a smoked gruyere, which I highly suggest, and these potatoes ended up creamy and cheesy and smoky and creamy. I could have eaten them all alone for dinner. So yeah – I kinda liked them.

. Pacific has been a favorite of mine for a long time now. The ingredient lists are short, organic, and full of real foods. There is no added salt, seasoning or sugar. Just pure ingredients. And bonus that they are fat free and gluten free, and come unseasoned so that you can control the amount of salt in your food. I can’t think of anything better!

The stock is used in a simple, creamy sauce that is combined with cubed cheese and roasted red bell peppers. I love the cubes because you get little pockets of cheese throughout the dish, but you could always shred the cheese as well. Combine that all with the potatoes, and then slow cook for hours – this is truly a winner!

Melt the butter in a large skillet over medium heat. Whisk in the flour. Cook for a minute or two. Slowly whisk in the milk, followed by the stock. Season with salt and pepper. Cook until it is starting to thicken. Remove from the heat and stir in the sour cream. Add the cheese and the roasted red peppers and stir to combine.

Spray a slow cooker with non-stick cooking spray. Spread half of the potatoes in the bottom of the slow cooker. Carefully spread half of the creamy mixture over the potatoes. Layer on the second half of the potatoes, then cover with the remaining creamy mixture.

Cheesy, delicious potatoes that are super easy to make? Yes, please! And I hear ya on checking the ingredients list more carefully these days…you never know what unwanted ingredients might be in there! :-\

Jessica @ A Kitchen Addiction

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