Slow Cooker Scalloped Potatoes

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ByCorey Created Updated

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Top down show of cooked Scalloped Potatoes in a crockpot
For those of you who have been following Family Fresh Meals for a bit, know that my husband Darryl LOVES cheese. His second favorite thing is potatoes covered in cheese. I have been getting better and better about using my crockpot, and I knew this recipe would be a winner in my house!

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

  1. Thinly slice potatoes and set aside.red potatoes being sliced on a cutting board
  2. Mix sour cream, can of soup, paprika, salt and Worcestershire sauce together in a large bowl.mixing creamy mixture in a large mixing bowl
  3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.mixing sliced red potatoes in with creamy mixture
  4. Spoon 1/2 of the potato mixture into the crockpot sprayed with cooking spray.
  5. Top with 3/4 cup of shredded cheese.
  6. Repeat layering with remaining potatoes and cheese.3 images showing potatoes layered in slow cooker and then being topped with shredded cheese
  7. 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 served on a white plate

 

4.58 from 21 votes
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Slow Cooker Scalloped Potatoes

Author Corey Valley
If you are tired of potatoes from a box, then this slow cooker scalloped potatoes recipe is for YOU! Easy to make and a family favorite!
8
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

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

Calories: 228kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 709mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 10mg | Calcium: 213mg | Iron: 1mg

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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150 Comments

  1. The Worcestershire sauce adds a hint of flavor, so I think soy sauce (also has a vinegar and salt component like Worcestershire) would be an ok substitute. PLEASE let me know how it turns out with the substitution :)I would love to know! Enjoy 🙂

    Reply
  2. Anonymous says:

    How can I replace the cream of potato soup without having to hand-make my own kind? I have a sensitivity to all cream of anything soups.

    Reply
    1. Anonymous says:

      I also have problems with cream of anything soups unless it is Campbell’s Healthy Request which leaves out the MSG (my problem). Not sure if they make a cream of potato so I might have to substitute with another “cream of” that they do carry.

    2. I didn’t have cream of potato soup and I used instant potato flakes (and the ingredients like I was making a serving of instant potatoes).

    3. Interesting. How did that turn out Ashley?

  3. Anonymous says:

    I had made these after reading the kraft mag too. Great choice they are awesome!

    Reply

    1. 5 stars
      The first time I made these, they turned out excellent!! I was so excited to try them, I didn’t realize that I didn’t have cream of potato soup, so I substituted it with cream of mushroom soup – they still tasted excellent!! Making them today with potato, broccoli, and mushroom soup – I’m sure they’ll turn out equally fantastic!! Thanks for the recipe!! 🙂

    2. Awesome Maria! I am so happy you enjoyed it 🙂 Thanks for stopping by to let me know 🙂 XO

  5. Anonymous says:

    Do you think I could double this? Cook how much longer? I do a Valentine’s Banquest for my church every year and this would be GREAT!!! I am limited on oven space. THANKS for a wonderful recipe!!

    Reply