Slow Cooker Cheesy Sausage and Potato Casserole


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.

Recipe developed by Donna Elick - The Slow Roasted Italian
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