Description
A blend of cheese soup and evaporated milk layer in a slow cooker with sliced potatoes to make an easy side dish.
Ingredients
Scale
- 6 – 8 medium potatoes (8 cups sliced)
- 10.5 ounce can cheddar cheese soup
- 1/4 cup butter
- 12 ounce can evaporated milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Peel and slice potatoes as thin.
- In a mixing bowl stir together soup, evaporated milk, melted butter, and seasonings.
- Lightly coat a 6 quart or larger crock pot with non-stick cooking spray. Layer 1/3 of potatoes and 1/3 of the sauce. Repeat until all ingredients are in the crock. Make sure the top layer is sauce.
- Cover and cook on low for 3 1/2 to 4 1/2 hours.
Notes
- Prep Time: 30 minutes
- Cook Time: 3.5 to 4.5 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 151
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Creamy Crock Pot Potatoes