Slow Cooker Scalloped Potatoes
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!
Slow Cooker Scalloped Potatoes
Email this recipe!
Get this recipe emailed straight to your inbox!
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.
Did You Make This Recipe?
Make sure to share it with me below!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
What recipe widget/plug in are you using? It looks so nice! Love the recipe too!
Can you use regular baking potatoes instead of small red ones?
Red potatoes tend to hold their form better, that is why I like to use them. Regular potatoes sometimes get a little “mushy” But the flavor is still good. I have had a couple people have success using baking potatoes. So if that is all you have, give it a try 🙂
Do I need to change the cooking times or anything if I were to cut the recipe on half?
Yes, I would reduce cooking time. Make sure to watch it towards the end so it doesn’t burn on you.
Thanks for sharing this. I can’t wait to try these tonight! After reading a few comments, I will use a mix of the cream of potato and cream of mushroom. I will also add diced onion and mince some garlic for the mixture. I’m going to serve it alongside porkloin and spinach.
I made these today and loved them! I read all the comments and can’t believe some people think there is no flavor. The only thing that I don’t understand about how mine turned out is that the cheese didn’t entirely melt in the center. I had it on high for 4 hours. But no biggie! They are delicious, thanks for sharing
Thanks for stopping by Cydney! I am so glad to hear you loved these potatoes as much as we do.