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 have made these before. Instead of the soup I used evaporated milk. They were a big hit at my Memorial Day Bar B Q. Will make them again & again.
I love the idea of using evaporated milk! There are many people who have emailed me about making these, but not being able to find the soup in their area 🙂 This is perfect! THANK you for sharing this idea 🙂
what would the evap. milk amount be as far as measurement? Same as the soup?
I have been making these for years! Instead of cream of potato ..I use cream of mushroom..I also add thin sliced onions, butter and a little sprinkling of flour between each layer. FANTASTIC!
Oh! I love the idea to add onions! I already bought some bacon to sprinkle on, onions will just be “icing on the cake!” Thanks for this comment!
thank you. I can’t wait to try this. I work all day and this is a quick and easy recipe for me especially using the slow cooker.
Going to try these but I am going to add diced ham and some dehydrated onion. Will let you know how it turned out.
I can’t wait to hear how it turns out! Ham sounds like an delish addition!
It was fantastic. Also added some bacon already cooked and salt and pepper
mmmmmm, bacon 🙂 I am so glad it turned out great for you 🙂 XO
Usually when someone says something has no flavor, it is because they are used to a lot more salt or other seasoning because your taste buds adapt. Before you waste food by throwing it out, try sprinkling on some S & P, and/or onion and/or garlic powder.
I totally agree 🙂 Thanks for the suggestions!