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.

Serves: 12

Slow Cooker Scalloped Potatoes Recipe

These potatoes can bake away while you prepare the rest of the dinner. They only take a few minutes to assemble and taste amazing.

15 minPrep Time

4 hr, 30 Cook Time

4 hr, 45 Total Time

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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

Instructions

  1. Thinly slice potatoes and set aside.
  2. Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.
  3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
  4. Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray.
  5. Top with 3/4 cup of shredded cheese. Repeat layer with remaining potatoes and cheese.
  6. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours).
  7. Serve topped with a sprinkle of paprika and chives.
Cuisine: American | Recipe Type: Side Dish
7.6.4
55
http://www.sixsistersstuff.com/recipe/2012/04/slow-cooker-scalloped-potatoes-recipe/

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29 Responses to “Slow Cooker Scalloped Potatoes Recipe”

  1. Lisa Swenson
    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.
    • 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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