Ingredients
Scale
- 2 pounds Yukon gold potatoes – Thinly sliced for a tender texture.
- 1 1/2 cups milk – Creates a creamy base.
- 1/2 cup sour cream chive dip – Adds tanginess and depth of flavor.
- 3 tablespoons butter – Enhances richness.
- 3 tablespoons all-purpose flour – Thickens the cheese sauce.
- 3/4 teaspoon salt, divided – Balances flavors.
- 1 1/2 cups shredded Cheddar cheese – Melts beautifully for a gooey texture.
- 1/4 cup freshly grated Parmesan cheese – Adds a savory, nutty flavor.
- 1/2 teaspoon garlic powder – Enhances flavor.
- 1/4 teaspoon freshly ground black pepper – For a mild kick.
- 1/2 cup chopped onion, divided – Provides a subtle sweetness.
- Chopped fresh chives – For garnish and freshness.
Instructions
- Prepare the Slow Cooker: Line a 6-quart slow cooker with a liner or coat with nonstick spray.
- Make the Sauce:
- Whisk milk and sour cream dip in a bowl.
- Melt butter in a saucepan over medium heat, whisk in flour and 1/2 teaspoon salt, and cook for 1 minute.
- Stir in milk mixture and bring to a boil, whisking constantly. Reduce heat and simmer for 1 minute.
- Remove from heat and stir in Cheddar cheese until melted.
- Mix Parmesan Seasoning: In a bowl, mix Parmesan cheese, garlic powder, remaining 1/4 teaspoon salt, and black pepper.
- Layer the Ingredients:
- Place half of the potato slices in the slow cooker.
- Sprinkle with half of the Parmesan mixture and half of the chopped onion.
- Pour half of the cheese sauce over the layers.
- Repeat the layers with remaining potatoes, Parmesan mixture, onions, and cheese sauce.
- Cook:
- Cover the slow cooker with paper towels under the lid to absorb excess moisture.
- Cook on High for 3 to 4 hours, replacing paper towels once halfway through.
- Garnish & Serve: Once the potatoes are tender, sprinkle with fresh chives and serve warm.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 8
- Calories: 286 per serving