Slow Cooker Creamy Potato Casserole
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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Nutritional Info
This information is per serving.
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Calories
358.3 -
Carbohydrates
31.8 g -
Cholesterol
53.9 mg -
Fat
21.6 g -
Fiber
1.9 g -
Protein
11.4 g -
Saturated Fat
12.5 g -
Serving Size
1 -
Sodium
1,093.3 mg -
Sugar
2.4 g -
Trans Fat
0 g -
Unsaturated Fat
0.9 g -
Potassium
448.1 mg
Slow cooker creamy potato casserole. Creamy potato casserole is a creamy casserole with potatoes, ham, garlic, and cheese. This dish is perfect for holidays or weeknight dinners.
I used homemade Alfredo sauce to make this recipe.
Why Cook Potatoes in the Slow Cooker?
A slow cooker is a perfect tool for cooking potatoes because it can cook them evenly and slowly.
The reason why slow cookers are perfect for cooking potatoes is that they can cook them evenly and slowly, which means they will be cooked through without being overcooked. Slow cookers also keep the heat from escaping, which makes them a great choice for cooking potatoes.
The Importance of Cooking Potatoes on Low Heat for Long Periods of Time
Potatoes are a staple in many households and are usually cooked in one of two ways: boiling or microwaving. Boiling potatoes is a fast process but it can leave the potatoes with a soggy texture and overcooked insides. Microwaving them is much quicker than boiling them, but the texture can be uneven and the insides can still be undercooked.
Cooking potatoes on low heat for long periods of time is an excellent way to cook them without any of these problems. This method will also produce more flavors from the potatoes as they simmer for hours with onions and other spices.
Slow Cooker Creamy Potato Casserole
You may also like Slow Cooker Easy Salsa Chicken or Slow Cooker Italian Meatballs
Ingredients
- 1½ pounds (720 g) Yucon gold potatoes
- 8 oz (240 g) cooked ham, coarsely chopped
- 1 cup shredded Gruyere cheese
- 1/2 cup chopped yellow onion
- 3 oz (90 g) cream cheese, cut up
- 10 oz (300 ml) Alfredo pasta sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme, crushed
- 2 cloves garlic, peeled and minced
Method
Step 1
Scrub Yukon gold potatoes. Halve lengthwise and cut into thick slices.
Step 2
In a slow cooker, combine potatoes, ham, Gruyère cheese, onion, and cream cheese. Mix well.
Step 3
In a small mixing bowl, combine pasta sauce, mustard, dried thyme, and garlic. Mix well. Pour sauce mixture over potato mixture in the slow cooker.
Step 4
Cover slow cooker and cook on low-heat setting for 6-8 hours.
Step 5
Turn off the slow cooker. Stir well before serving. Transfer to serving bowls. Garnish with a fresh thyme sprig, if desired.
