The recipe for Chris’s cheesy potatoes originally appeared in Judy Volhart’s cozy murder mystery Ice Whine and Irish Cheddar (Whine & Cheese Cozy Mystery Series, Book 2). Have you tried this recipe? Tell us in the comments section below.

Chris’s Cheesy Potatoes

I don’t take credit for this recipe but I do make them differently than my friend Chris. She uses full-fat ingredients whereas I, being an ex-anorexic, always use a lower fat version.

You need a slow cooker for this (easiest) however I’m told you can bake all this in an oven for about an hour (half hour covered, half hour uncovered).

16 good sized potatoes, peeled and cubed

2 cans cream of cheddar soup

½ cup diced onions

Garlic (a couple of minced cloves or cheat and use garlic powder)

2 teaspoons parsley (I just use dried)

1 teaspoon dried dill weed (not the seed, the green part)

½ cup mayonnaise (I use light)

1 cup sour cream (light) or plain yogurt or Greek yogurt

1 package of cooked and chopped bacon- not super crispy but definitely already cooked

A little shake from a jar of paprika

Salt and pepper, if needed (taste after 6 hours before you decide)

Dump all of the above into a slow cooker and cook on low until potatoes are tender (varies by slow cooker, could be 6-8 hours, maybe even longer). Stir from time to time and taste after 6 hours.  If it’s getting too thick, add a bit of milk or even water.