Ingredients (8)
-
Yukon gold potatoes (peeled and thinly sliced) 4 pounds
-
all-purpose flour 3 tablespoons
-
butter 3 tablespoons
-
milk 1½ cups
-
nutmeg (freshly grated) 1 teaspoon
-
white cheddar cheese (grated) 1½ cup
-
cooking spray (for greasing)
Steps (3)
-
1With cooking spray, grease the bowl of a slow cooker. Stack half of the potatoes in the slow cooker.
-
2In a small saucepan, add the butter and place over medium heat. Add the flour and whisk until combined. Continue to cook for 3 minutes, stirring constantly. Add the milk, while vigorously whisking. Bring to a simmer and cook, stirring constantly, until thick, about 7 minutes. Add the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, thyme, nutmeg, salt, pepper and cheese, and stir to combine and to melt the cheese. Pour half of the sauce over half of the potatoes, but do not stir.
-
3Layer the remaining potatoes on top. Pour remaining sauce on. Place paper towels over the bowl of the slow cooker and place the lid on top. Cook on low for 3–4 hours.
-
-
1With cooking spray, grease the inner pot of your multi-cooker. Stack half of the potatoes in the pot.
-
2In a small saucepan, add the butter and place over medium heat. Add the flour and whisk until combined. Continue to cook for 3 minutes, stirring constantly.
-
3Add the milk while vigorously whisking. Bring to a simmer and cook, stirring constantly until thick, about 7 minutes. Add the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, thyme, nutmeg, salt, pepper and cheese. Stir to combine and melt the cheese.
-
4Pour half of the sauce over half of the potatoes, but do not stir. Layer the remaining potatoes on top. Pour remaining sauce on along with ½ cup water.
-
5Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 25 minutes. Select “cancel” to turn off the machine.
-
6Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Serve warm.
* Always follow manufacturer’s instructions.
-
Did you make this recipe?
I made it
(26 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!