Image
Ingredients
- 3 pounds baby Yukon Gold potatoes, halved
- 4 tablespoons unsalted butter, melted, plus more for greasing
- 1 (1-ounce) packet ranch seasoning mix
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- 8 ounces cream cheese, softened and cubed
- 1 cup sour cream
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh chives, plus more for garnish
- 2 slices bacon, cooked and crumbled
Instructions
- Grease the inside of a 6-quart slow-cooker with butter, and add the potatoes.
- Into the slow-cooker, toss the potatoes with melted butter, ranch seasoning mix, garlic and black pepper.
- Cover and cook on LOW for 5-6 hours, or HIGH for 2½-3½ hours, or until potatoes are fork-tender.
- About 20 minutes before serving, in a medium bowl, beat together the cream cheese, sour cream, whole milk, cheddar cheese and Parmesan cheese until smooth.
- Into the slow-cooker, add the cheese mixture and stir gently until the potatoes are evenly coated.
- Cover and continue cooking for 10-15 minutes, until the cheese is melted and sauce is creamy.
- Before serving, stir in the chives and bacon. Garnish with additional Parmesan cheese and remaining chives.
NUTRITION FACTS
PER SERVING
Calories: 446
Protein: 13g
Carbohydrate: 35.2g
Fiber: 3.6g
Total Fat: 28.8g
Saturated Fat: 16.9g
Cholesterol: 84mg
Calcium: 281mg
Sodium: 603mg
Potassium: 882mg
Total Sugar: 5g
Added Sugar: 0g
Follow for more excuses to eat cheese
