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Creamy Parmesan Potatoes (a 'fast' slow cooker recipe)

A recipe from Pillsbury

      • 8 medium russet or idaho potatoes, peeled, sliced (about 3 lb.)
      • 1 can (10 3/4 oz) 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
      • 1/3 cup shredded fresh Parmesan cheese, if desired
 

Method

In 3- to 4-quart slow cooker, place potatoes.  In medium bowl, mix soup, water, flour, butter, salt, pepper and garlic powder.  Pour mixture over potatoes; stir gently to coat.

Cover; cook on Low heat setting 5 to 6 hours.

Just before serving, sprinkle Parmesan cheese over top.

Serves: 12 (1/2 cup each)

Quick tip: If you like mushrooms, stir in a six-ounce jar of sliced mushrooms, drained, with the soup.

Reprinted with permission from ©General Mills, Pillsbury Fast Slow Cooker Cookbook, published by Wiley click for book review

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