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I've made this as directed twice now for BBQs and am going to have to start doubling the recipe since! The first time I used well scrubbed russets (it was what I had) and left the skins on, the second time I used both russets and red potatoes and it turned out beautiful and yummy each way, the kids loved it. I cooked it on High for 3 1/2 hours.

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Logan's Mommy August 23, 2009

These were very good. The sauce was nice and creamy. They were also very easy to prepare. I will make these again. Thanks for posting.

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Fluffy August 03, 2003

I served this at our lake house and it was a hit. I should have made a double batch. Love these potatoes. So easy to make and they taste delicious!!!

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TammyKay June 14, 2012

I hate to be the dissenting voice here, but this didn't work at all for me. I made it on a day that I worked from home so that it wouldn't cook too long. After 7 hours, my potatoes were still pretty crunchy. I cooked until they were done, but even then, we found these to be lacking in something for us.

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DeniseBC June 20, 2010

great recipe. Made 60 lbs today for our youth fundraiser... served with fresh grilled pork chop or chicken breast.It was very well recieved. smelled great.

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mjg February 13, 2009

Nice, easy recipe! Quite tasty too! I used low-fat sour cream and 98% fat-free cream of chicken soup. Sauce came out rich, thick and creamy as you can tell from the photo I have posted. It only took 3 hours to cook in my crockpot though. I've been finding that my new crock cooks alot faster and at higher temps than my old one, so it may just be that. Definitely will be making these again!! Next time I will probably add onions, mushrooms or both. I also garnished with fresh parsley, as I do most of my dishes. Thanks Geema!

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jonesies January 15, 2007

I made this dish for company and my crockpot was otherwise occupied, so I tried using the oven like Dreamgoddess. (350- 35 min.) Well, the potatoes never got tender; I kept checking them throughout the meal and apologizing to my guests. Finally over dessert I forgot about them and the burnt smell prompted me to take them out of the oven. Maybe it should have been obvious to bake with a lid on...? What a disaster.

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J-Lynn November 05, 2006

Very easy and very yummy!! I could have ate the whole batch myself!! I didn't have the red potatoes so had to use the other and only had cream of mushroom soup....I think I will make them again tonight.

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Khrissypoo January 11, 2004

This potato dish was a total hit with me and my family. I followed your recipe exactly and the potatoes turned out soft and tender with that rich and delicious sauce. Doesn't get any easier. Thanks Geema, for a great recipe.

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sarabeth123 October 11, 2003

I forgot to get this ready to go in the crockpot yesterday morning, so cooked it in the oven last night. The only change I made was to use creme fraiche in the place of sour cream. I cooked the recipe in the oven at 350 degrees for about 35 min. Nice change of taste from plain potatoes.

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Dreamgoddess July 31, 2003
Crock Pot Ranch Potatoes