MAKES: 8 SERVINGS
PREP: 20 MINS
COOK: 6 HRS TO 8 HRS (LOW) OR 3 TO 4 HOURS (HIGH)
STAND: 10 MINS
Nonstick cooking spray
2 1/2 pounds Yukon gold potatoes, halved lengthwise and sliced 1/4 inch thick
1 onion, cut into thin wedges
1 10 3/4 ounce can condensed cream of potato soup
1 8 ounce carton sour cream
1 cup shredded Gouda cheese (4 ounces)
1/2 cup crumbled blue cheese (2 ounces)
1/2 cup finely shredded Parmesan cheese (2 ounces)
1/2 cup chicken broth
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Snipped fresh parsley or chives
- 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.
- 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 (Three-Cheese Scalloped Potatoes)
Per serving: 306 kcal , 14 g fat (9 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 41 mg chol. , 728 mg sodium , 33 g carb. , 4 g fiber , 3 g sugar , 12 g pro.