These crock pot scalloped potatoes are so simple to prepare and make a delicious side dish. Add them to any weeknight dinner or holiday.
Table of contents
❤️WHY WE LOVE THEM
There are several reasons to love this recipe. One is that these scalloped potatoes come together so easily. You more than likely have the ingredients you need already. Another reason is that they are delicious and go great with almost any main dish. If you’re a big potato fan, you may want to try our sausage, green beans, and potatoes or our hearty potato soup.
Potatoes-I use russet potatoes
Onion powder, garlic powder, smoked paprika-these spices add great flavor!
Condensed Cheddar Cheese Soup-this canned soup adds cheesiness and creaminess.
Heavy Whipping Cream-helps add a richer flavor and thin out the cheese soup.
Shredded Cheddar Cheese-can you have too much cheese? The answer is no.
A crockpot is a must! A peeler or a knife to peel the potatoes and slice them thinly.
🥣HOW TO MAKE
This dish is so easy…it is just four easy steps!
Go ahead and spray your crock pot with nonstick spray and turn it on low. Slice your potatoes thinly.
Step 1: Add potatoes to the slow cooker and sprinkle with onion powder, garlic powder, and smoked paprika.
Step 2: Mix together soup, cream, and half the cheddar cheese. Pour over potatoes and stir. Step 3: Cook on low for 3-4 hours.
Step 4: Stir potatoes several times while cooking. 30 minutes before the potatoes are done, sprinkle the remainder of the cheese on top. When a knife slides through the potato slices easily, they are done.
Be sure that when you slice your potatoes, you cut them evenly. You want them to all be the same so they will cook at the same rate. If you cut them thicker, they will take longer to cook. If you slice them thinner, they will take less time. I don’t add salt to this recipe because the cheese soup has salt. Please feel free to add it if you like.
You could use the Fiesta Cheese Soup for a kick and top it with a Shredded Mexican blend. You could add diced onion, ham, bacon bits, herbs, and spices. Rosemary is fantastic on potatoes and would be a great addition.
WHAT TO SERVE WITH
This is a wonderful dish to serve during the holidays. I love to make side dishes that utilize the crockpot because it frees up my stove/oven. Who doesn’t love cheesy potatoes on Thanksgiving or Christmas?
FREQUENTLY ASKED QUESTIONS
When a knife slides through the potato slices easily, they are done.
Yes, the heavy whipping cream will add a creamier texture to the sauce, but you can certainly use canned evaporated milk.
STORING AND REHEATING
Store in an air-tight container in the refrigerator for up to 4 days. You can quickly reheat in the microwave.
This will serve 6-8. You can double this recipe, but be sure to stir frequently. With that many potatoes in the slow cooker, you want to ensure all the potatoes are getting to the heat and cook evenly.
CROCKPOT SCALLOPED POTATOES
- 6 cups thinly sliced peeled potatoes
- 1 tsp of onion powder
- 1/2 tsp garlic powder
- 1/2 tsp of smoked paprika
- 1 10.5 ounce can of condensed cheddar cheese soup
- 1/2 cup of heavy whipping cream
- 2-3 cups of sharp shredded cheddar cheese
- Spray slow cooker with non-stick spray. Add potatoes to the slow cooker and sprinkle with onion powder, garlic powder, and smoked paprika.
- Mix together soup, cream, and half the cheddar cheese. Pour over potatoes and stir.
- Cook on low for 3-4 hours. Stir potatoes several times while cooking. 30 minutes before the potatoes are done, sprinkle the remainder of the cheese on top.
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