8 medium russet potatoes (~8 c, peeled and chopped in 1 cm cubes)
1 c Greek yogurt (I used fat free)
2½ c milk (I used unsweetened almond milk)
salt and pepper to taste (I used ½ tsp salt + generous amounts of pepper)
½ tsp onion powder
1 tsp garlic powder
1 tsp parsley
¼ tsp smoked paprika (can sub regular)
1 tsp agave or other sweetener (removes tanginess from yogurt, can omit)
8 oz sharp cheddar, shredded
2 oz parmesan, shredded
Instructions
Spritz a 6 - 8 quart slow cooker with nonstick spray (larger or smaller slow cookers will not cook properly). Add everything except the potatoes and cheeses, whisking until well combined. Stir in the potatoes and cheeses.
Cover and cook on low for 6 - 8 hours. Stir periodically, if desired, to help prevent sticking and burnt spots. If there's an excess of liquid when your potatoes are done, uncover and switch to high. Let cook for 30 minutes - an hour until the sauce has thickened. (see note)
Notes
We ate this as our main: 1 heaping cup for about 300 calories, 8 servings total. Feel free to swap in whatever cheeses you prefer - you may need more of a milder tasting cheese. The excess liquid comes from the fickle nature of potatoes in a slow cooker and the moisture content of the potatoes. Don't be tempted to reduce the added liquid, as your potatoes may not cook properly.
Nutrition Information
Serving size: heaping ½ c Calories: 150 Fat: 6 Carbohydrates: 17 Fiber: 2 Protein: 8
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/10/01/slow-cooker-cheesy-potatoes/