Slow-Cooker Creamy Garlic and Parmesan Potatoes

Slow-Cooker Creamy Garlic and Parmesan Potatoes

Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap.

Prep Time



Total Time






teaspoon cream of tartar
lb. (about 8 medium) russet potatoes, peeled, sliced
(10 3/4-oz.) can condensed golden mushroom soup
cup water
cup all-purpose flour
tablespoons butter or margarine, melted
teaspoon salt
teaspoon pepper
teaspoon garlic powder
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese, if desired
  1. In large bowl, combine 1 cup water and cream of tartar. Add sliced potatoes; toss to coat. Drain, discarding water. Place potatoes in 3 to 4-quart slow cooker.
  2. In medium bowl, combine soup, 1/2 cup water, flour, butter, salt, pepper and garlic powder; mix well. Pour mixture over potatoes; stir gently to coat.
  3. Cover; cook on Low setting for 5 to 6 hours.
  4. Just before serving, sprinkle Parmesan cheese over top.
Makes 12 (1/2-­cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Rinsing the sliced potatoes in water made acid with cream of tartar helps keep them firm during long, slow cooking.
Kitchen Tip
Use two large rubber bands to keep the slow cooker’s lid in place during transit. Hook one rubber band around the lid’s knob and one handle; hook the second rubber band around the lid’s knob and the other handle.
Recipe Variation
To turn this side dish into an entree for 6, add 2 cups cubed ham to the slow cooker with the potatoes.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 160
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 350mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.