Slow Cooker Scalloped Potatoes Recipe

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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

Ingredients:

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

Directions:

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.

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  1. Jessica says:

    I just LOVE any tasty recipe that can be made in a crock pot! Thank you! This one is perfect for me right now too because I got tons of potatoes at a co-op I just did.

  2. Christina says:

    Love my crock pot! Where I live turning on the oven in summer is almost too much. This dish would be great alongside something going on the grill outdoors.

  3. Hey guys! I just saw this and am honored! I clicked on the link back to my site, but there is an extra %20 on the end of the link, so if doesn’t lead to my original recipe. Is there anyway you could change that? Thank you sooooo much!

  4. Mrs. Lester 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.

    • Six Sisters says:

      We had it on high for up to 4.5 hours. Slow Cookers vary slightly. Another key to having them done in that amount of time is that your potatoes need to be sliced thin. In the directions it says to add thinly sliced potatoes. They will cook much faster when sliced thinner. Hope this helps. -The Six Sisters

  5. Emily says:

    I have these in the crock pot as I type! It smells super good so hopefully they will turn out well! Instead of using the Worcestershire sauce, I used a TBSP of italian dressing. Weird I know, but it works! :)

  6. 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 :)

  7. 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….
      INGREDIENTS
      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
      DIRECTIONS
      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.

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