15 min
PREP TIME
6h 15 min
COOK TIME
191
CALORIES
6
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 10 SERVINGS
- 1 cup (250 milliliter) milk
- 1 cup (250 milliliter) water
- 1 package (25 gram) Gluten-Free Chicken Gravy Mix
- 1 1/2 cups (375 milliliter) shredded Cheddar cheese, divided
- 2 1/2 pound (1.25 kilogram) Yukon Gold potatoes, thinly slices crosswise into ¼-inch (6 mm) slices (about 5 to 6 potatoes)
- 1 teaspoon (5 milliliter) Parsley Flakes
Preparation
- 1 Mix milk, water and Gravy Mix in large skillet until well blended. Stirring frequently, cook on medium heat until gravy comes to gentle boil. Remove from heat. Stir in ½ cup (125 mL) of the Cheddar cheese. Add potatoes; toss gently to coat well.
- 2 Spray inside of slow cooker with no stick cooking spray. Place potato mixture in slow cooker. Cover.
- 3 Cook 6 hours on LOW or until potatoes are tender. Uncover. Sprinkle with remaining 1 cup cheese and parsley. Cook, uncovered, 10 minutes longer on LOW or until cheese is melted.
NUTRITION INFORMATION
(per Serving)
