chantilly potatoes for the slow cooker

Name: Chantilly potatoes for the slow cooker
Yield: 8
Ingredients: 1 cup(s) sour cream; 1 cup(s) diced onion; 1/2 cup(s) each low sodium chicken broth and heavy cream; 1 tablespoon(s) minced garlic; 1 teaspoon(s) kosher salt; 1/2 teaspoon(s) black pepper; 1 pinch(es) ground nutmeg; 1 package(s) fresh hash browns such as simply potatoes browned, 20 ounces or frozen hash browns, thawed, 24 ounces; 2 cup(s) shredded sharp cheddar cheese divided

(2 RATINGS)

123 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jul 6, 2012

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

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yield 8 serving(s)

Ingredients

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

How To Make chantilly potatoes for the slow cooker

Step 1

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

Step 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.
Step 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.
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