Chantilly potatoes for the slow cooker

Lynnda Cloutier

By
@eatygourmet

When serving this ooey gooey potato dish, the cheese is in the spotlight.Unknown source


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Serves:

8

Ingredients

1 c
sour cream
1 c
diced onion
1/2 c
each low sodium chicken broth and heavy cream
1 Tbsp
minced garlic
1 tsp
kosher salt
1/2 tsp
black pepper
1 pinch
ground nutmeg
1 pkg
fresh hash browns such as simply potatoes browned, 20 ounces or frozen hash browns, thawed, 24 ounces
2 c
shredded sharp cheddar cheese divided

Directions Step-By-Step

1
Whisk together sour cream, onion, broth, cream, garlic, salt, pepper, and nutmeg in a large bowl.
2
Stir in hash Browns and 1 1/2 cups cheddar. Place potato mixture in a 3 1/2 to 5 quart slow cooker coated with nonstick spray.
3
Cover slow cooker and cook on low setting, 3 1/2 hours. Top casserole with remaining 1/2 cup cheddar. Cover and cook 30 minutes more.

About this Recipe

Course/Dish: Potatoes