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Recipe Summary

prep:
20 mins
cook:
6 hrs to 8 hrs (low) or 3 to 4 hours (high)
stand:
10 mins
Servings:
8
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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; total fat 14g; saturated fat 9g; polyunsaturated fatg; monounsaturated fat 4g; cholesterol 41mg; sodium 728mg; potassium 711mg; carbohydrates 33g; fiber 4g; sugar 3g; protein 12g; vitamin a 389IU; vitamin c 30mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 263mg; iron 1mg.

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