4-Ingredient Creamy Potato Bake Directions:
Lightly grease a 5 to 7-quart slow cooker with nonstick spray
Whisk heavy cream, kosher salt, and garlic powder in a large bowl until evenly combined
Add frozen diced hash brown potatoes and 1 1/2 cups shredded cheddar cheese
Mix gently until all potatoes are evenly coated
Transfer mixture to the slow cooker and spread into an even layer
Sprinkle remaining 1/2 cup shredded cheddar cheese evenly over the top
Cover and cook on LOW for 4 hours or until potatoes are fork-tender and edges are lightly browned
Do not open the lid during the first 3 hours
Optional: use browning function for 15 minutes at the end for a golden top
Let rest covered for 10 minutes before serving
WW Points Calculation
Frozen hash brown potatoes, 2 lb: 0.00
Heavy cream, 2 cups: 96.00
Kosher salt, garlic powder: 0.00
Kraft shredded sharp cheddar cheese, 2 cups: 48.00
Points Information:
Total Points: 144.00
Servings: 8 servings (about 1 cup each)
Points per serving: 18.00
Nutrition Information
Calories: 420
Fat: 30 g
Protein: 12 g
Carbohydrates: 28 g
Sugar: 2 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
