Potatoes Parmesan

"From the Art of the Slow Cooker by Andrew Schloss"
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by Lori Mama photo by Lori Mama
Ready In:
4hrs 15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Heat oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 minute per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
  • Add the onion to the oil in the skillet and cook over medium heat until tender, about 3 minute Add garlic, rosemary, salt, pepper, and flour, and stir till onion is evenly coated. Add broth and simmer until thickens slightly; pour over potatoes. Cover with folded kitchen towel and top with the lid. Cook 3-4 hours on high, or 6-8 hours on low, until tender. Remove the towel, scatter cheese on top, cover, and cook 3 minute or till cheese melts.

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Reviews

  1. What a wonderful way to dress up potato wedges. I didn't have russets, so I used gold potatoes instead. I used chicken broth, and I thought it (with the seasoned onions) contributed a lot of flavor and made the potatoes so moist and tasty. Thank you for sharing your recipe, Brookelynn26. We really enjoyed this dish.
     
  2. Very easy to make and tasty. I would add just a touch more garlic. Made for New Kids on the Block/One Potato Two Potato More in the Photo Forum. :)
     
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