8 ounces cream cheese, cut into pieces
4 tablespoons unsalted butter
1/2 cup half-and-half
1 tablespoon reduced sodium chicken base
1/8 - 1/4 teaspoon cayenne pepper, to taste
1/4 yellow onion, diced
14 ounces hot smoked sausage, cut into moons (halved and sliced)
1 (20-ounce) bag Simply Potatoes Diced Potatoes
2 cups (8 ounces) sharp cheddar cheese, shredded (divided)
1 cup pepper jack cheese, shredded
2 tablespoons chopped fresh parsley
In a 6-quart slow cooker combine cream cheese, butter, half-and-half, chicken base, and cayenne pepper. Whisk to combine. Sprinkle onion and sausage over the top. Layer potatoes on top. Cover and cook on high for 1 hour, do not stir or uncover.
After 1 hour, stir and re-cover. Cook an additional 1 1/2 - 2 hours, until the potatoes are tender. Remove the cover and stir until the sauce is completely smooth, and the cream cheese melts into the sauce. Add 1 cup sharp cheddar cheese and the pepper jack cheese. Stir to combine. Sprinkle the remaining 1 cup sharp cheese over the top of the casserole.
Cover and cook until cheese is melted, about an additional 30 minutes (a total of 3 - 3 1/2 hours). Remove cover and sprinkle with fresh parsley.
Serve and enjoy!
DONNA'S NOTES: If you do not like spicy food, you can leave out the cayenne pepper. The smoked sausage and the pepper jack cheese will just give enough heat to warm your tongue.
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