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August 2, 2011
Rustic Creamed Potatoes
Comforting Potatoes
Prep time:
15 minutesslow-cooker time:
6 1/2 to 7 hours“On busy days, Grandma made this streamlined version of au gratin potatoes in her slow cooker.”
Ingredients
Serves 6
- 1/2 cup milk
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1 (8-ounce) package cream cheese, softened
- 1 clove garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 2 pounds baking potatoes (4 to 6 medium), scrubbed, cut into 1/4-inch slices
- 1 small onion, thinly sliced
- Paprika, optional
Directions
1
Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat.
2
Add soup, cream cheese, garlic, nutmeg and pepper to milk in saucepan. Stir until smooth.
3
Layer one-fourth of potato slices and one-fourth of onion slices in the bottom of slow cooker. Top with one-fourth of the soup mixture. Repeat the layers 3 times, using remaining potato slices, onion slices and the soup mixture.
4
Cover slow cooker and cook on LOW until potatoes are tender and most of liquid is absorbed, about 61/2 to 7 hours. Sprinkle potatoes with paprika, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
When slicing a large amount of potatoes, Grandma placed the slices in a bowl of cold water as she worked to prevent the potatoes from turning dark. She often left the potatoes unpeeled, adding a rustic touch to the dish as well as retaining the extra flavor and nutrients contained in the peels. Grandma used her vegetable brush to thoroughly scrub the potatoes under running water whenever the peels were eaten.
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