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
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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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I substituted the cream of potatoes for cream of mushroom. I hope it will turn out o.k.
I am sure it will turn out great Regina!
Hi,
I was wondering if you know why they sauce would change consistency? They turned out great I added seasoning. I was wondering it was because I used cream instead of soup? I did add two tbls of flour. I did not have the the soup so I asked my mom- she said to make it with cream. I cooked it for 8 hours- they were nice and tender- and were nice and creamy at 6 hrs and then when I checked on them again it was like everything separated and it was no longer creamy. BUT AGAIN still tasted great.
I will try them again with the soup to see if that is what it is but just wondering if you knew.
thanks
I have only made the recipe as I wrote it, so I can only suggest you make the recipe as written for the best results 🙂
This is a nice recipe for Potatoes Au Gratin, but where’s the recipe for Scalloped Potatoes?
Yeah Michael, I agree!
For those who don’t think if flavorful enough. I myself been making my own recipe for years, I would suggest adding a onion to it. it will kick up that flavor your looking for!! I also add chunks of ham to it.
These look so delicious! I’m especially excited that the slow cooker can cook them for me! lol!
Definitely on my list to try 😉