Slow Cooker Scalloped Potatoes
![Top down show of cooked Scalloped Potatoes in a crockpot](https://www.familyfreshmeals.com/wp-content/uploads/2011/12/Slow-Cooker-Scalloped-Potatoes-FamilyFreshMeals.com-1-1-624x1024-1.jpg)
I made this Slow Cooker Scalloped Potatoes recipe couple weeks ago, and since then, I get requests from the whole family at least once a week for “cheesy potatoes.”
There are hardly any leftovers, but when there are, I love to top a scoop of these potatoes with a over-easy egg for a fun breakfast. Mmmmmm. This is a must try… and just in time for the holidays! hehe
How to make Slow Cooker Scalloped Potatoes
- Thinly slice potatoes and set aside.
- Mix sour cream, can of soup, paprika, salt and Worcestershire sauce together in a large bowl.
- Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
- Spoon 1/2 of the potato mixture into the crockpot sprayed with cooking spray.
- Top with 3/4 cup of shredded cheese.
- Repeat layering with remaining potatoes and cheese.
- Cook on HIGH for 3.5 to 4.5 hours (or on LOW 6-7 hours). Serve topped with a sprinkle of paprika and chives. I did not have chives, so I used some parsley I had on hand… still very tasty!
![](https://www.familyfreshmeals.com/wp-content/uploads/2011/12/img_6291abc-465x500.jpg)
Slow Cooker Scalloped Potatoes
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Ingredients
- 1 cup sour cream I used light & it is still very decadent
- 10.5 oz can condensed cream of potato soup
- 1 tbsp worcestershire sauce or A1 sauce for vegetarians
- 2 lbs small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend can double cheese to make cheesier, if calories are not an issue : hehe)
- 1/2 tsp paprika
- 1 tsp salt
- 3 tbsp chopped fresh chives for topping
Instructions
- Thinly slice potatoes and set aside.
- Mix sour cream, can of soup,paprika, salt and Worcestershire sauce together in a large bowl.
- Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
- Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray.
- Top with 3/4 cup of shredded cheese.
- Repeat layer with remaining potatoes and cheese.
- Cook on HIGH for 3.5 to 4.5 hours (or on LOW 6 to 7 hours). Serve topped with a sprinkle of paprika and chives.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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That looks fantastic Corey. I gave you a blog award~stop by to check it out! <3
http://carriesexperimentalkitchen.blogspot.com/2011/12/liebster-blog-award-ii.html
Thank you so much Carrie! I will go check it out 🙂
Can this be put together in the morning and left alone completely, all day, while I am at work, if on low? Or does it need stirred to avoid uneven cooking, and burnt edges?
Thanks!
have you tried this with regular potatoes?
I want to give the other viewers a heads up,do not use cheddar cheese unless you like greasy food, I think velveta cheese would be excellent I might try it.. Maybe it’s up to my family.. Please trust me cheddar cheese is very greasy..
@La Mignon Voyageur, I have not. I don’t know if they would hold their shape as well the red potatoes.
Chef Corey,
Those Scalloped Potatoes are just delicious looking. I can’t wait try this recipe! Thank you so much for sharing with Full Plate Thursday. I am wishing you and your family a very Merry Christmas!
Come Back Soon,
Miz Helen