Shelly's Recipe

Creamy Potato Bake - Crockpot

Category: Potatoes

1 tablespoon olive oil
2 medium leeks, sliced thinly
4 strips bacon, chopped finely
1 1/2 ounce packet dried chicken noodle soup mix
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely grated white cheddar cheese
3 1/4 pounds potatoes, sliced thinly
1/2 cup finely grated parmesan cheese
2 cups light cream
1/4 cup milk
1 tablespoon dijon mustard

1 Heat oil in large frying pan; cook leek and bacon, stirring, until leek softens. Remove from heat; stir in parsley.

2 Layer one third of the potato in 4½-quart slow cooker; top with half the leek mixture. Repeat layering with remaining potato and leek, finishing with potato layer.

3 Combine cream, milk, mustard, and soup mix in large pitcher, pour over potatoes; sprinkle with combined cheeses. Cook, covered, on low, 6 hours.