SLOW-COOKER CREAMY GARLIC AND PARMESAN POTATOES

Slow-Cooker Creamy Garlic and Parmesan Potatoes image

Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap.

Provided by Betty Crocker Kitchens

Time 6h15m

Yield 12

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 350 mg, Sugar 2 g