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Baked Sweet Potato Fries with Spicy Apricot Dipping Sauce
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Rustic Potatoes au Gratin
Yield: Makes 6 servings
Ingredients:
1/2
cup milk
1
can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
1
package (8 ounces) cream cheese, softened
1
clove garlic, minced
1/4
teaspoon ground nutmeg
1/8
teaspoon black pepper
2
pounds baking potatoes, cut into 1/4-inch-thick slices
1
small onion, thinly sliced
Paprika (optional)
Preparation:
1.
Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cream cheese, garlic, nutmeg and pepper. Stir until smooth.
2.
Layer one fourth of potatoes and one fourth of onion in bottom of slow cooker. Top with one fourth of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture.
3.
Cover; cook on LOW 6-1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed. Sprinkle with paprika.
This recipe appears in:
Vegetable Side Dish
