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Prep Time:
30 mins
Cook Time:
3 hrs
Total Time:
3 hrs 30 mins
Servings:
8
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Ingredients
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2 pounds Yukon gold potatoes (peeled if desired), sliced 1/8-inch thick
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1 1/2 cups milk
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1/2 cup sour cream chive dip
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3 tablespoons butter, cut into 3 pieces
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3 tablespoons all-purpose flour
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3/4 teaspoon salt, divided
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1 1/2 cups shredded Cheddar cheese
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1/4 cup freshly grated Parmesan cheese
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1/2 teaspoon garlic powder
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1/4 teaspoon freshly ground black pepper
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1/2 cup chopped onion, divided
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chopped fresh chives for garnish
Directions
Gather all ingredients. Line a 6-quart slow cooker with a disposable liner or generously coat with nonstick cooking spray.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Whisk together milk and sour cream dip in a bowl.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Melt butter in a small saucepan over medium heat. Whisk in flour and 1/2 teaspoon salt. Cook, stirring constantly, for 1 minute. Stir in milk mixture and bring to a boil, whisking constantly, over medium-high heat. Reduce heat to medium and simmer, whisking constantly, about 1 minute.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Remove pan from heat and stir in Cheddar cheese until melted, about 15 seconds.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
In a small bowl mix together Parmesan cheese, garlic powder, remaining 1/4 teaspoon salt, and pepper.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Layer half of the potatoes in the bottom of the prepared slow cooker. Sprinkle with half of the Parmesan mixture. Top with onion and half of the cheese sauce. Layer remaining potato slices in the slow cooker and sprinkle with remaining Parmesan mixture. Pour remaining cheese sauce over the potatoes.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Cover opening of slow cooker completely with paper towels.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Cover with the lid and cook on High until potatoes are tender, 3 to 4 hours, replacing the paper towels once halfway through cooking. Serve topped with chives.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
I Made It
Nutrition Facts (per serving)
286
Calories
14g
Fat
31g
Carbs
11g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
286
% Daily Value *
Total Fat
14g
18%
Saturated Fat
8g
40%
Cholesterol
39mg
13%
Sodium
472mg
21%
Total Carbohydrate
31g
11%
Dietary Fiber
3g
10%
Total Sugars
4g
Protein
11g
21%
Vitamin C
12mg
13%
Calcium
256mg
20%
Iron
1mg
8%
Potassium
726mg
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
