I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. — Elaine Ryan, Holley, New York

Ingredients

• 7 cups cubed uncooked red potatoes
• 1 cup 4% cottage cheese
• 1/2 cup sour cream
• 1/2 cup cubed process cheese (velveeta)
• 1 tablespoon dried minced onion
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• optional: paprika and minced chives

Directions

1. Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well.
2. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.