Prep time
Cook time
Total time
Serves: 8-10
Ingredients
- - 1 cup sour cream (I used light & it is still very decadent)
- - 1 can condensed cream of potato soup
- - 1 tbsp worcestershire sauce (or A1 sauce for vegetarians)
- - 2 lb small red potatoes
- - 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue hehe)
- - ½ tsp paprika
- - 3 tbsp chopped fresh chives for topping
Instructions
- Thinly slice potatoes and set aside.
- Mix sour cream, can of potato soup and worcestershire sauce together in a large bowl.
- Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
- Spoon ½ of the potato mixture into a crockpot sprayed with cooking spray.
- Top with ¾ cup of shredded cheese.
- Repeat layer with remaining potatoes and cheese.
- Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.
There are hardly any leftovers, but when there are, I love to top a scoop of these potatoes with a over-easy egg for a fun breakfast. Mmmmmm. This is a must try… and just in time for the holidays! hehe
XO Corey
Serves 12Here is what you need:
- 1 cup sour cream (I used light & it is still very decadent)
- 1 can condensed cream of potato soup
- 1 tbsp worcestershire sauce
- 2 lb small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue hehe)
- 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping
2. Mix sour cream, can of soup and worcestershire sauce together in a large bowl.
3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
7. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives. I did not have chives, so I used some parsley I had on hand… still very tasty!
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