These are easy and creamy, the horseradish adds a really nice kick!
Scrub your potatoes well, and cut them into 1/4 inch slices. Layer into a sprayed crockpot.
In a mixing bowl, combine the cream, horseradish, pressed garlic, nutmeg, salt, pepper and half of the parmesan cheese. Pour over the potatoes and stir. Cover with remaining cheese.
Cover and cook on low for 6–8 hours.
Enjoy with the meat of your choice!
Note: If you like the flavor of horseradish to be prominent in your potato dishes, add a tablespoon of the non-creamy horseradish from a jar. It’ll kick!
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I started these at 9am and served at 6pm (5 hrs on low, the rest of the time on warm). They were to-die-for yummy! Thanks for the recipe – wouldn’t change a thing!
Made these yesterday and they were yummy and easy. Only thing I will change is to use a bit less cream as they were a tad liquidey.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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