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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat the inside of a 31/2- or 4-quart slow cooker with cooking spray. Layer half of the potatoes and half of the onion in the prepared cooker. In a medium bowl stir together soup, sour cream, Gouda cheese, blue cheese, Parmesan cheese, broth, pepper, and salt. Spoon half of the soup mixture over the potato mixture in cooker, spreading evenly. Top with remaining potatoes and onion. Spoon remaining soup mixture over mixture in cooker, spreading evenly.

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Instructions Checklist
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Let potatoes stand, uncovered, for 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts

306 calories; 14 g total fat; 9 g saturated fat; 0 g polyunsaturated fat; 4 g monounsaturated fat; 41 mg cholesterol; 728 mg sodium. 711 mg potassium; 33 g carbohydrates; 4 g fiber; 3 g sugar; 12 g protein; 389 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 263 mg calcium; 1 mg iron;

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