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 do think you could double it. Thinking back, I think it filled my crockpot up a little more than halfway. You could pat it down to make it fit. I would cook a double batch for the longer options (low 8 hours and high 4.5 hours). Another option would be to cook in batches. Cook one batch the day before, and put it in a casserole pan/dish. Cover and refrigerate. Do the the same thing with the second batch. Then when you are ready to use them, do a quick heat up in a oven or microwave. Hope that helps! You are going to LOVE LOVE LOVE these 🙂
My guys love bacon! I’m thinking I might have to add some bacon bits to this recipe. Anyone tried that?
I think that would add a delightful smokey, meaty taste! Go for it 🙂 Let us know how it turns out!
Made this with a few adjustments. Used Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar cheese. Loved it!!!
These didn’t taste like scalloped potatoes to any of us. They were creamy(not particularly cheesy tasting though)and didn’t have much flavor. I’ll stick with my regular scalloped potato recipe I guess. Too bad, I was hoping for an easy one to do in the crock pot.
I am so sorry it didn’t turn out as well as you liked. My mom recently made a batch and DOUBLED the shredded cheese. Talk about cheesy! Maybe try pumping up the cheese a bit? Hope that helps!
🙂
Was very excited to try this and was very Disappointed. No flavor and my family felt the same. I even added more cheese. Won’t try again.