Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Rustic Potatoes Au Gratin
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- #102535
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1/2 cup milk
1 can condensed cheddar cheese soup
1 package (8 ounce size) cream cheese, softened
1 clove garlic, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 pounds baking potatoes, cut into 1/4" slices
1 small onion, thinly sliced
paprika, optional
directions
Heat milk in small pan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cheese, garlic, nutmeg and pepper. Stir until smooth.
Layer 1/4 of potatoes and 1/4 of onion in bottom of slow cooker. Top with 1/4 of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture.
Cover and cook on low 6 1/2 to 7 hours or until potatoes are tender and most of the liquid is absorbed. Sprinkle with paprika, if desired.
added by
jennifer9
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
334 calories, 18 grams fat, 35 grams carbohydrates, 9 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
October 20, 2013
Very good and creamy. I sprinkled it with some shredded cheddar about 30 minutes before serving so it had time to melt a little.
August 26, 2013
I've made this recipe at least a dozen times and it's always a hit. Everyone asks for me to make it. I've served it to guests at brunch and brought it to potlucks. The potatoes are just the right level of cheesy and very tender without totally falling apart.
April 8, 2012
Overall, I thought the taste of the this recipe was excellent. The nutmeg and garlic definitely add something different! The texture of the cheese sauce was velvety. Unfortunately, it takes longer than seven hours to cook. After seven hours the potatoes were still rather "raw". I will try the recipe again with thinner slices and perhaps a different crock pot. I think 1/4 inch potatoe slices are just too thick.