Well, schizophrenic Mother Nature is beginning to finally show us some signs of spring – and then whiplash us back and says, “No, no, no you naughty boys and girls. A little more frozen time for you!” Even so, we’re thinking comfort food, potatoes, cheese – Slow Cooker Cheesy Potatoes!
This weather whiplash can’t stop us from thinking about warm weather foods just around the corner. Around here that usually means the Grillmaster, AKA Tall & Handsome, gets busy using his skills. I love a man who can cook, especially if I’m married to him.
So, when he grills, my quest is to find a side dish or two. Today’s recipe, Slow Cooker Cheesy Potatoes fits the job to a “T”. Bonus points are award for: easy, slow cooker recipe, good for cold and warm weather meals. Inspired by a Taste of Home recipe, I’ve lightened and tried to add a healthier factor in several areas.
Maybe it’s my Irish ancestry, but I love potatoes – white, gold and sweet (yams). Slow Cooker Cheesy Potatoes is an easy and convenient way to use potatoes.
Slow Cooker Cheesy Potatoes
1 can Healthy Request Campbell’s Cream of Chicken Soup
1 cup (8 ounces) low fat sour cream
1 small sweet onion, chopped
1/4 cup butter, melted
1/2 – 3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 32 ounce package frozen cubed hash brown potatoes, thawed
2 cups shredded cheddar cheese
1. In the slow cooker combine the first six ingredients.
2. Next, stir in the hash browns and 1 – 1/2 cups of the grated cheese. Set aside the remaining cheese.
3. Cook on low for 4 – 5 hour until potatoes are tender.
4. Remove lid and sprinkle remaining cheese on top of the potatoes for the last 5 minutes of cooking.
© 2015 Beverly Hicks Burch All Rights Reserved.