Description
A rich, creamy, and cheesy potato side dish loaded with spinach, green onions, and a zesty Cajun kick, all made effortlessly in your slow cooker.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 1 package (10 oz) frozen chopped spinach (thawed and squeezed very dry)
- 1 bunch green onions (thinly sliced, with whites and greens separated)
- 8 oz cream cheese (softened to room temperature)
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese (shredded, divided)
- 1 cup Monterey Jack cheese (shredded)
- 1 can (4 oz) diced green chiles (undrained)
- 2 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare Ingredients: Spray a 6-quart or larger slow cooker with non-stick cooking spray and add the peeled and cubed potatoes.
- Make the Swamp Sauce: In a large mixing bowl, combine cream cheese, sour cream, and heavy cream until smooth. Stir in spinach, white parts of green onions, green chiles, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Fold in 1.5 cups of cheddar and all of the Monterey Jack cheese.
- Combine and Cook: Pour the mixture over the potatoes and stir to coat. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until tender.
- Garnish and Serve: Sprinkle the remaining 1/2 cup of cheddar cheese over the top and cook for 10-15 minutes until melted. Garnish with the green parts of the green onions and serve.
Notes
Squeezing the spinach very dry is crucial to prevent the dish from becoming watery. Use fresh shredded cheese for the best melt quality. Store leftovers in an airtight container for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT300M
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 85 mg