Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Thursday, May 13, 2010

The Recipe: Smoked Gouda Spuds

Prep:  20 mins
Cook:  Low 5 hours
Serving Size:  12
Category:  Side Dishes

  • 1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
  • 1 can condensed cream of chicken with herbs soup
  • 1.5 cups finely shredded Smoked Gouda cheese (6 ounces)
  • 1 cup finely shredded provolone cheese (4 ounces)
  • 1 8-ounce package of cream cheese, cut into small cubes (1/2 inch)
  • 3/4 cup of milk
  • 1/4 cup chopped leek
  • 1/4 cup chopped prosciutto or 4 slices bacon, crisp cooked and crumbled 
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • Fresh chives, snipped
In the crock, combine thawed potatoes, soup, cheeses, milk, leeks, prosciutto (if using), pepper and garlic. 

Cover and cook on low-heat for 5 to 6 hours. Before serving gently stir in chives and bacon (if using).

* To add a little crunch to this recipe pour the crocked potatoes in a casserole dish, top with French's Fried Onions and back at 350 for 10 mins; or until the top browns.

This is DEF on of my fav's so far!!

Tips & Tricks:

- Chef Tiffany

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