Slow Cooker Creamy Potatoes Recipe2018-06-29
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
Slow cooker creamy potatoes recipe. Potatoes with cream of mushroom soup and onions cooked in a slow cooker and served with shredded cheese. You can bake potatoes in an oven. To make it, slice potatoes into 1/4-inch (0.5 cm) thick slices, then mix with remaining ingredients. Pour olive oil in a casserole dish. Add potato mixture. Bake in the preheated oven (350 F (175 C)) for 1 hour.
Do you like to cook potatoes? if so, you may also like to prepare an excellent Indian Potatoes in a slow cooker:
Slow Cooker Bombay Potatoes Recipe
Makes 4 servings
Ingredients: 2 pounds (960 g0 potatoes, peeled and cut into 1-inch (2.5 cm ) cubes, 1 yellow onion, peeled and finely chopped, 4 tomatoes, halved, seeded and roughly chopped, 1 teaspoon each: ground cumin, garam masala, mustard seeds, 1/2 teaspoon each: ground turmeric, cumin, mild chili powder, 1/4 teaspoon dried red chili flakes, 1 teaspoon freshly ground black pepper, 1 teaspoon salt, coriander, to serve
Instructions: In a medium mixing bowl, combine ginger, garam masala, turmeric, cumin, chili powder and chili flakes. Mix well and set aside.
In a small nonstick skillet, heat a little olive oil over medium heat. Add mustard seed and fry, stirring occasionally, until they start to pop. Stir in chopped yellow onion and continue frying until onions are lightly browned.
Add roughly chopped tomatoes to the skillet and stir well, then season with salt and black pepper and stir again.
Place cubed potatoes on the bottom of the slow cooker. Top with spicy tomato mixture. Cover slow cooker and cook on low-heat setting for 6 hours or until potatoes are tender.
Turn off slow cooker and open the lid. Transfer cooked Bombay potatoes to serving plates. Sprinkle with chopped fresh coriander. Serve hot.
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Slow Cooker Creamy Potatoes Recipe
- 1 tablespoon olive oil
- 2½ pounds (1.44 kg) cubed potatoes
- 10 oz (300 ml) can cream of mushroom soup
- 1 stick unsalted butter, cut into cubes
- 1 medium yellow onion, peeled and sliced
- 1/2 teaaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (250 ml) shredded Colby Jack cheese
- sliced green onions
Lightly grease a slow cooker with olive oil.
In a large mixing bowl, combine cubed potatoes, cream of mushroom soup, butter, onions, and seasoning. Mix well. Pour potatoe mixture in 4-6-quart (4-6 l) slow cooker.
Close cooker and cook on low-heat setting for 8 hours or until potatoes are tender.
Turn off slow cooker and open the lid. Transfer cooked creamy potatoes to serving plates. Sprinkle with green onions. Serve hot.
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