Chantilly potatoes for the slow cooker

Name: Chantilly potatoes for the slow cooker
Yield: 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

By Lynnda Cloutier
@eatygourmet

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

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

Ingredients

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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

How to Make Chantilly potatoes for the slow cooker

Step-by-Step

Whisk together sour cream, onion, broth, cream, garlic, salt, pepper, and nutmeg in a large bowl.
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.
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.

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