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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Cooking these for Easter!! I substituted with Gryere and Smoked Fontina. Thinking about adding fennel next time
Mmmmm.. I LOVE Gryere:) Hope they turned out yummy!
I made these for Easter. I did a lot of substitutions though. I used russet potatoes instead of red. Cream of celery soup instead of potato. Added the extra cheese, included a little Italian blend. Lastly, I added a bunch of spice. I didn’t measure, but here is the list: Montreal Steak Seasoning (my go to season), garlic powder, lemon pepper, and dried onion pieces. It sounds like a lot, but I like flavor and I didn’t go overboard with it all.
They turned out perfect!!! So yummy! I’ve had some everyday since!
YUM! All of the substitutions sound great! I love how flexible potatoes are 🙂 This recipe has been so much fun to try different spices and cheeses with 🙂
Thanks for mentioning these do well with russet potatoes! Going to try them for thanksgiving now!
If you’re wondering if you can prep all this the night before and put it in the fridge to toss in the crockpot in the morning…the answer would be “no.” At least I only prepped half a batch! Round two this weekend…
Good to know Michelle. May I ask how the prep ones turned out? What was wrong with them. I you love the next batch!
The potatoes got blackish-brownish, just oxidized. And there was a lot of water at the bottom of the bowl. My mom and I both thought that if the potatoes were coated with the mixture and the bowl sealed up they wouldn’t oxidize like that. The liquid gathering at the bottom didn’t even occur to me.
I’m going to try again on Sunday, I’ll report back 😉
Round two went great. These potatoes were great! I made a half batch in a small crockpot. They didn’t need the full time on low, only about 6 hours. I used cream of mushroom instead, also.
Great comments….I am going to wash & slice my potatoes tonight and place in a bowl of cold water… then in the morning just mix all together in the crock pot! Hope it works, have a dinner party after a very busy day so no time for for mess ups! Wish me luck!
I use Hoffman’s Super Sharp Cheddar when I make things like this. It is like American in that it melts smoothly, but has much more flavor than American, even sharp American.