Site icon The Painted Apron

Take-out Tueday, Slow Cooker Cheddar Scalloped Potatoes

the Painted Apron

You might want to keep this in mind for the holidays, it is cheesy, dreamy, easy, good, made in the slow cooker, it will bake happily away all day and keep your oven free for other goodies

You can even assemble it the day before, place your crock pot vessel in the refrigerator and plug it in the next day

The hardest part of this recipe is slicing the potatoes, BUT you don’t have to peel them

I cut the ends off and tossed them aside to keep things uniform, but you can certainly use them if you like. Carefully cut the potatoes into very thin slices

Make the sauce by mixing the soup and sour cream. Add a dash of Worcheshire for a flavor boost if you like

I handily had a pint container of sour cream that was half empty, so I was able to add the soup to the remaining sour cream and mix this right in the carton without dirtying a bowl

Layer potatoes into lined crock pot, about 1/4 of the slices, top with 1/4 of the sauce mix, 1/4 of the cheese and sprinkle with seasoned salt and freshly ground black pepper

Repeat 3 more times

Cover and cook on low for 8 hours

You will be a rock star!!

I adapted this recipe from Corey at Fresh Family Meals, thanks Corey!

*I have a standard 3 quart slow cooker, and could have fit one more layer in to make 8 servings.  If you have a larger slow cooker, you can easily increase this recipe for a crowd

Print

Slow Cooker Triple Cheese Scalloped Potatoes

Easy cheesy scalloped potatoes in your slow cooker
Course Side Dish
Cuisine American
Keyword cheddar, cheese soup, easy side dish, Parmensan cheese, potatoes, scalloped potatoes, slow cooker, sour cream
Prep Time 15 minutes
Cook Time 7 hours
Servings 6

Equipment

  • slow cooker

Ingredients

  • 3 large russet potatoes, or 9-12 red potatoes
  • 1 cup sour cream
  • 1 can Cheddar Cheese Soup like Campbell's
  • dash Worcestershire sauce
  • 6 oz sharp Cheddar cheese, grated
  • 2 oz freshly grated Parmesan cheese
  • fresh ground black pepper
  • seasoned salt

Instructions

  • Wash potatoes and cut into thin slices, discarding the ends
  • Line or spray slow cooker with cooking oil spray
  • Mix sour cream with soup and add a dash of Worcestershire
  • Place 1/3 of potato slices in bottom of slow cooker
  • Top with 1/3 of sour cream mixture and 1/3 of the cheese and sprinkle with pepper
  • Repeat layering 2 times using remaining ingredients and for the last layer, top potatoes first with cheese and end with the soup mixture on top
  • Cover and cook on low 7-8 hours

Notes

Substitute Cream of Chicken, Mushroom, Bacon, or Celery for the Cheddar cheese soup if desired
Red potatoes can be used, substitute 3 or 4 for each large baking potato

To serve, use a sharp knife to cut down through the cheesy top crust and spoon out in sections so everyone gets some of the top crust

Pin now for the holidays!

Note: do yourself a huge favor and get some slow cooker savers. 

These plastic bag style liners fit both standard and large oval slow cookers, and if you have leftovers, just lift the bag out and twist tie the top shut and the bag is ready to go straight to the refrigerator. Food is put away and there’s no pot to scrub!

I get mine at Bed Bath and Beyond, 8 liners for $4.99.  Look for them in the small appliance section, near the slow cookers

Thanks for stopping by!

__________________________________________

I will be joining the fabulous parties and blogs on my side bar and:

Melanie Makes

Memories by the Mile

Exit mobile version