Crockpotcheddarpotatoslices Recipes

Steps:

• Boil potatoes with skins on until almost done.
• Slice into crock pot after peeling (I do not usually peel mine). Mix ingredients in bowl. Cover potatoes with mixture.
• Cook on high for about an hour in crock pot or low for 3 to 5 hours.
• We are a cheese loving family so I usually add extra cheese.

Steps:

• lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
• Process for 1 minute or until mixture is smooth.
• Pour over potatoes and onions, sprinkle with paprika.
• Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

Steps:

• In a small bowl, combine soup, paprika and pepper.
• In a greased 2 quart oblong baking dish, arrange potatoes in overlapping rows.
• Sprinkle with cheese.
• Spoon soup mixture over cheese.
• Cover with foil.
• Bake at 400°F for 45 minutes.
• Uncover and bake 10 minutes or until potatoes are fork tender.
• Note: It needed some salt.

Steps:

• Lightly grease crockpot or 13x9 pan.
• For crockpot, mix all ingredients, except sour cream and cheese, and cook on low for 4-6 hours. Mix in sour cream and cheese during the last hour of cooking and then add topping.
• For oven, mix all ingredients and pour into pan. Add topping and bake at 325 degrees for 1 hour.

Steps:

• Line a slow cooker with a slow cooker liner or spray with cooking spray.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
• Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
• Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.

Steps:

• Mix soup, paprika and pepper.
• Arrange potatoes in a lightly greased crock pot in overlapping rows.
• Sprinkle with cheese.
• Spoon soup mixture over cheese.
• Cover and cook on high for 3 to 4 hours, until potatoes are tender.
• Keep warm for serving.