Slow-Cooker Creamy Garlic and Parmesan Potatoes

Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap.

  • prep time 15 min
  • total time 6 hr 15 min
  • ingredients 10
  • servings 12

Ingredients

1/2
teaspoon cream of tartar
3
lb. (about 8 medium) russet potatoes, peeled, sliced
1
(10 3/4-oz.) can condensed golden mushroom soup
1/2
cup water
1/4
cup all-purpose flour
3
tablespoons butter or margarine, melted
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese, if desired
  • 1 In large bowl, combine 1 cup water and cream of tartar. Add sliced potatoes; toss to coat. Drain, discarding water. Place potatoes in 3 to 4-quart slow cooker.
  • 2 In medium bowl, combine soup, 1/2 cup water, flour, butter, salt, pepper and garlic powder; mix well. Pour mixture over potatoes; stir gently to coat.
  • 3 Cover; cook on Low setting for 5 to 6 hours.
  • 4 Just before serving, sprinkle Parmesan cheese over top.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    160
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    2%;
    Exchanges:
    1 1/2 Starch; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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