Slow Cooker Triple Cheese Scalloped Potatoes
Easy cheesy scalloped potatoes in your slow cooker
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