Creamy Crock Pot Potatoes
A blend of cheese soup and evaporated milk layer in a slow cooker with sliced potatoes to make an easy side dish.
Servings 16 servings
Calories 151kcal
Ingredients
- 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 .6 - 8 medium potatoes
- In a mixing bowl stir together soup, evaporated milk, melted butter, and seasonings.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
- 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.
Nutrition
Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 594mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 1mg