Yum - I could almost make a meal out of these potatoes. They are creamy, cheesy, comforting, and just plain delicious. And the slow cooker is the perfect way to cook this wonderful dish.
These potatoes are the perfect side dish for a holiday meal, for entertaining, or when you want something wonderful to serve with a roast chicken or your mom's meatloaf recipe. All you need to serve with this is a green vegetable, perhaps some asparagus or green beans, and a green salad or a fruit salad. Some brownies for dessert would be the perfect finishing touch.
- 1 (32 ounce) package frozen hash brown potatoes, thawed and drained
- 3 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 2 tablespoons flour
- 1 (8 ounce) package cream cheese, cut into cubes
- 1/2 cup grated Parmesan cheese
- 1/2 cup evaporated milk
- 1 (10 ounce) can condensed cream of potato soup OR Alfredo sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme leaves
Place the thawed and drained hash brown potatoes in a 4 to 5 quart slow cooker.
In a heavy saucepan, heat the butter over medium heat and cook the onion and garlic for 3 to 4 minutes or until the vegetables are crisp tender. Add to the potatoes in the crockpot. Add the sour cream, flour, cream cheese, Parmesan cheese, evaporated milk, cream of potato soup (or Alfredo sauce), pepper, and thyme leaves to the crockpot and stir gently to blend.
Cover the slow cooker and cook on low for about 7 to 8 hours or on high for 4 hours until the mixture bubbles around the edges and the potatoes are tender, stirring once halfway through the cooking time.
|Nutritional Guidelines (per serving)|
|Total Fat||40 g|
|Saturated Fat||17 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||5 g|