1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese, if desired
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Steps
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.
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Rinsing the sliced potatoes in water made acid with cream of tartar helps keep them firm during long, slow cooking.
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.
To turn this side dish into an entree for 6, add 2 cups cubed ham to the slow cooker with the potatoes.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
160
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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