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
Average Member Rating
(4.3 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
358.3 -
Fat
21.6 g -
Saturated Fat
12.5 g -
Polyunsaturated Fat
0.9 g -
Cholesterol
53.9 mg -
Sodium
1,093.3 mg -
Potassium
448.1 mg -
Carbohydrate
31.8 g -
Fiber
1.9 g -
Sugars
2.4 g -
Protein
11.4 g
Slow cooker creamy potato casserole. Potatoes with ham, cheese, mustard, and Alfredo sauce cooked in a slow cooker. Very easy and delicious. I used homemade Alfredo sauce to make this recipe.
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 slow cooker.
Step 4
Cover slow cooker and cook on low-heat setting for 6-8 hours.
Step 5
Turn off slow cooker. Stir well before serving. Transfer to serving bowls. Garnish with fresh thyme sprig, if desired.
