Crinkle Cut Potato Bake Slow Cooker. This easy slow cooker potato bake is warm, creamy, and cheesy. It uses frozen crinkle cut fries, so you do not need to peel or cut potatoes. Just mix in a few simple ingredients, let it cook, and enjoy a cozy family meal with very little work.
Servings: 6
Ingredients
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1 bag frozen crinkle cut fries, 28 to 32 oz.
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One can of cream of mushroom soup (10.5 ounces)
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1 cup shredded cheddar cheese, split in half.
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1 cup milk.
Crinkle Cut Potato Bake Slow Cooker
Crinkle Cut Potato Bake: Directions
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Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
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Put the frozen crinkle cut fries into the slow cooker and spread them out in one even layer.
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In a bowl, mix the cream of mushroom soup and milk until smooth.
- Mix in 1/2 cup of shredded cheddar cheese
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Pour the soup mixture over the fries. Use a spoon to help coat most of the fries.
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Cover and cook it on LOW flame for 4 to 5 hrs and on HIGH heat for 2 to 3 hrs. Do not open the lid too early.
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When the fries are soft and hot, sprinkle the rest of the cheddar cheese on top.
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Cover again and cook on HIGH for 10 to 15 minutes, until the cheese melts.
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Turn the slow cooker to WARM and let it sit for 5 to 10 minutes before serving.
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Scoop and serve warm.
How to Serve
Serve this potato bake with a green salad, broccoli, mixed vegetables, chicken, ham, sausages, meatloaf, or pork chops. Leftovers can also be used in a breakfast wrap with eggs.