Slow Cooker Scalloped Potatoes Recipe

If you are looking for the perfect Easter dinner side dish,  then look no further!
These potatoes can bake away while you prepare the rest of the dinner. They only take a few minutes to assemble and taste amazing.
Slow Cooker Scalloped Potatoes

Recipe adapted from Family Fresh Meals
Serves 12


1 cup sour cream (I used fat free)
1 can condensed cream of potato soup
1 tbsp Worcestershire sauce
2 lb small red potatoes (I peeled mine but that is optional)
1 1/2 cups shredded cheddar cheese
1/2 tsp paprika
3 tbsp chopped fresh chives for topping


Thinly slice potatoes and set aside.  Mix sour cream, can of potato soup 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 crock pot 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 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.

We have just released our first
25 Favorite Slow Cooker Recipes E-Cookbook
that you can purchase here!
It is only $1.99, so be sure to check it out!
We want to introduce you to one of our sponsors:
This blog is full of amazing ideas, tutorials, and the famous “Menu Board”!
Robin has come up with the best way to plan your meals for each month and makes them easily accessible for everyone. You have to stop by and say hello!

Linking up here and here!

Print Friendly
Like It? Share it!

If you enjoyed this post please consider sharing it with a friend

Family recipes, fun ideas, home projects & so much more!

Sign up for our free email newsletter and never miss another great recipe or tutorial.


  1. says

    I made this recipe for Easter and it was good. However, the cook time is way off. I had it on high and it was no where near done in 4 hours. I had to improvise since the rest of our dinner was ready by the time I realized this. Just prepare to cook it longer than it says.

  2. Carol says

    Do I need to prepare the can of potato soup according to the soup can instructions (ie add can of water or milk) OR do I just mix in the can of condensed soup as-is? Can’t wait to try this recipe :)

  3. Lisa Swenson says

    I made this yesterday. Was a family hit even with a little one who does not like potatoes very much. I added extra cheese, black pepper, and a little hot sauce just to punch it up a little. Next time I will fry bacon and crumble on top when it is dished up on a plate. Great recipe! Fast, fun, easy, and not messy.

    • Cyd says

      Here is a cream soup substitute I found online….
      2 tablespoons butter
      3 tablespoons flour
      1/2 cup chicken broth
      1/2 cup milk (I used 1%)
      1/4 teaspoon salt
      1/4 teaspoon black pepper
      In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

  4. Don says

    I got a microwave potato chip maker at a Chinese auction. I never made chips with it, but it came with a small mandolin slicer that is perfect for this. This is my go to scalloped potato recipe, no need to look at any other recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *