Slow Cooker Mushroom Potatoes Recipe

5 1 1
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Slow Cooker Mushroom Potatoes Recipe

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5 1 1
Publisher Photo
From her home in Golden Meadow, Louisiana, Linda Bernard jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese to create this versatile side dish. With its comforting flavor, it's a nice accompaniment to most meats.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 7 medium potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Directions

In a 3-qt. slow cooker, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low for 6-8 hours or until potatoes are tender; sprinkle with cheese during the last 30 minutes of cooking time. Yield: 8-10 servings.
Originally published as Mushroom Potatoes in Quick Cooking September/October 2003, p43

Nutritional Facts

3/4 cup: 249 calories, 9g fat (6g saturated fat), 23mg cholesterol, 893mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 7g protein.

  • 7 medium potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  1. In a 3-qt. slow cooker, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low for 6-8 hours or until potatoes are tender; sprinkle with cheese during the last 30 minutes of cooking time. Yield: 8-10 servings.
Originally published as Mushroom Potatoes in Quick Cooking September/October 2003, p43

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newgardenersc User ID: 679157 131967
Reviewed Mar. 30, 2009

"This dish tastes wonderful -- with or without the cheese. I used fresh mushrooms instead of canned w/ fantastic results. But I will say that it is the UGLIEST dish I have ever cooked. There's a reason there's no picture of it here. And the pepper called-for in the recipe made it a little too spicy for my kids. I'll definitely make it again, with less pepper."

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