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Slow-Cooker Creamy Garlic and Parmesan Potatoes

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By Betty Crocker Kitchens
Updated May 5, 2010
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Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap.

Slow-Cooker Creamy Garlic and Parmesan Potatoes

  • Prep Time 15 min
  • Total 6 hr 15 min
  • Servings 12
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Cover; cook on Low setting for 5 to 6 hours.
  • Step 
    4
    Just before serving, sprinkle Parmesan cheese over top.

Nutrition

160 Calories
5g Total Fat
4g Protein
25g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
160
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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