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Creamy Scalloped Potatoes
Nb persons: 10
Yield:
Preparation time: 15 minutes
Total time:
Source:
COOKING TIME: 4 hrs | |
2 Tbsp | dried minced onion |
1 medium clove | garlic, minced |
1 tsp | salt |
8-10 medium | potatoes, sliced, or 30 oz bag frozen hash browns divided |
8 oz package | low-fat cream cheese, cubed, divided |
½ c | shredded cheddar cheese, optional |
1. SPRAY slow cooker with nonstick cooking spray.
2. IN a small bowl, combine onion, garlic and salt.
3. LAYER about one-fourth of potatoes in slow cooker.
4. SPRINKLE one-fourth of onion-garlic mixture over potatoes.
5. SPOON about one-third of cream cheese cubes over top.
6. REPEAT layers, ending with seasoning.
7. IF using fresh potatoes, cook on high 3-4 hours, or until potatoes are tender. If using frozen hash browns, cook on high 2 hours, or on low 4-5 hours, or until potatoes are tender and cooked through.
8. STIR potatoes to spread out cream cheese. If you wish, you can mash potatoes at this point.
9. IF you like, sprinkle shredded cheese over top of sliced or mashed potatoes.
10. COVER and cook an additional 10 minutes, or until cheese is melted.
NUTRITION (per serving) 180 cal, 6 g pro, 28 g carb, 2 g fiber, 2 g sugars, 5 g fat, 3.5 g sat fat, 370 mg sodium
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