More than 5000 people call the borough of New Holland home. Highway 23
One of the best things about a slow cooker is that you turn it on, and it does the work for you. And, this is so true with this recipe!
This is a homerun as a side dish for any holiday meal. It takes a bit of planning ahead—you should ideally cook the potatoes the day before you want to serve them—but that just means you have less to do the day of your big event.
The potatoes are rich and creamy and …well, writing about them is making me hungry! They are plain-down comforting on a cold winter day.
Into the slow cooker they go, and that’s the last you’ll think about them until you serve them alongside your turkey or ham this holiday season.
Fix-It and Forget-It Christmas Cookbook, page 225
Makes 6-8 servings
Prep Time: 20 minutes (if the potatoes are already cooked, cooled, and shredded)
Cooking Time: 4 hours
Ideal slow cooker size: 3½- to 4-qt.
6 medium-sized potatoes, cooked,* cooled, and shredded
2 cups shredded cheddar cheese
1/3 cup finely chopped onions
half a stick (4 Tbsp.) butter, melted
1 tsp. salt
¼ tsp. pepper
1 ½ – 2 cups sour cream
1. Combine potatoes, cheese, onions, melted butter, salt, pepper, and sour cream in slow cooker. Dot with butter.
2. Cover. Cook on Low 4 hours.
*To prepare cooked potatoes for Step 1, first peel potatoes. Place whole potatoes in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.
Check frequently to make sure potatoes aren’t cooking dry. Add water if needed.
Cool potatoes to room temperature. Then refrigerate 4-8 hours, or until thoroughly chilled. Shred into slow cooker.
Continue with Step 1 above.