Creamy Potato Bake

Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc.

Creamy Potato Bake

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    1 tablespoon olive oil 1/4 cup milk
    2 medium leeks, sliced thinly 1 tablespoon dijon mustard
    4 strips bacon, chopped finely 1 1/2 ounce packet dried chicken noodle soup mix
    2 tablespoons coarsely chopped fresh flat-leaf parsley 1/2 cup coarsely grated white cheddar cheese
    3 1/4 pounds potatoes, sliced thinly 1/2 cup finely grated parmesan cheese
    2 cups light cream


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    • 1

      Heat oil in large frying pan; cook leek and bacon, stirring, until leek softens. Remove from heat; stir in parsley.

    • 2

      Layer one third of the potato in 4½-quart slow cooker; top with half the leek mixture. Repeat layering with remaining potato and leek, finishing with potato layer.

    • 3

      Combine cream, milk, mustard, and soup mix in large pitcher, pour over potatoes; sprinkle with combined cheeses. Cook, covered, on low, 6 hours.


    1. It’s important to slice the potatoes thinly; a mandolin or V-slicer makes the job quick and easy.
    2. Not suitable to freeze.
    3. Serving suggestion: Serve spoonfuls of the bake with a green leafy salad as a light meal, or serve the bake as an accompaniment to a main course.

    nutritional information

    4.3 g
    38.7 g
    Saturated Fat:
    22.7 g
    29.5 g
    17.3 g
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