Cheesy Potato Bake

1. 1

   Cut the potatoes in half and then cut each half into 1/4 inch slices; put the sliced potatoes into a 4-5 quart slow cooker.

2. 2

   Add the grated cheese, chopped onion and cream cheese to the potatoes and combine.

3. 3

   In a medium bowl combine the Alfredo sauce, Dijon mustard, parsley, garlic, salt and pepper and blend together.

4. 4

   Pour the sauce over the potato mixture in the slow cooker and mix well.

5. 5

   Cover and cook on LOW setting for 6-8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.