Slow-Cooker Creamy Garlic and Parmesan Potatoes

Slow-Cooker Creamy Garlic and Parmesan Potatoes

Servings: 12


  • 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


  1. 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.
  2. 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.
  3. Cover; cook on Low setting for 5 to 6 hours.
  4. Just before serving, sprinkle Parmesan cheese over top.


  1. Rinsing the sliced potatoes in water made acid with cream of tartar helps keep them firm during long, slow cooking.
  2. Use two large rubber bands to keep the slow cooker’s lid in place during transit. Hook one rubber band around the lid’s knob and one handle; hook the second rubber band around the lid’s knob and the other handle.
  3. To turn this side dish into an entree for 6, add 2 cups cubed ham to the slow cooker with the potatoes.

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