If you are looking for the perfect side dish for any dinner or holiday, then look no further than this Slow Cooker Scalloped Potatoes recipe.
These potatoes can cook while you prepare the rest of your dinner.
They only take a few minutes to assemble and taste amazing.
It’s perfect for a big dinner because it will give you so much more oven space since it’s all done in the slow cooker.
It’s one of our favorite side dishes for Sunday dinners and holidays.
Be sure and try our Twice Baked Potato Casserole too.
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
Can you use other types of potatoes?
We use red potatoes in our recipe Slow Cooker Scalloped Potatoes, but you could use other potatoes. Here are a few options –
- Russet Potatoes – They are also known as Idaho potatoes. Great for baking, mashing, and casseroles.
- Golden Yukon – These potatoes are a version of a white potato. Their golden flesh has a delicious buttery taste.
- White Potatoes – These are also known as an all purpose potato. They have a yellow or white flesh.
- Fingerling Potatoes – They are small, but still work. You can even leave the skins on.
If you are looking for a recipe that uses frozen hashbrown potatoes, be sure to check out our Mom’s AMAZING Slow Cooker Cheesy Potatoes!
How long do these Slow Cooker Scalloped Potatoes need to cook?
After you get these slow cooker scalloped potatoes in the slow cooker, then the slow cooker will do the rest of the work for you.
They cook on high for about 3-5 hours or on low for 7-8 hours.
If your potatoes get done before the rest of your meal is ready, no problem. Just turn your slow cooker to the “warm” setting and you’ll be fine for another hour.
You can serve these potatoes right out of the slow cooker, or transfer them to a serving dish. And if you are lucky enough to have leftovers, they store great in an airtight container in the fridge.
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Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make slow cooker scalloped potatoes:
Only a few ingredients need to make these Slow Cooker Scalloped Potatoes. They take simple ingredients that you may aready have on hand.
- Wash the potatoes and slice thin. You can leave the skins on if using red potatoes. We peeled our potatoes.
- In another bowl mix together sour cream, cream of potato soup, and Worcestershire sauce.
- Add the thinly sliced potatoes and mix in well until all are well coated.
- Spoon half of the potato mixture into the slow cooker that has been lightly sprayed with non stick cooking spray.
- Top with 3/4 of the shredded cheese.
- Repeat layers with remaining potatoes and cheese.
- Cover and cook on high for 3-5 hours or low for 7-8 hours.
- Serve topped with paprika and chopped chives.
Items used in making Slow Cooker Scalloped Potatoes
- Slow Cooker – You’ll love this programmable 8 quart slow cooker. So easy to set time as you go to work.
- Mixing Bowl Set – This mixing bowl set has non slip grip on the bottom.
- Mixing Spoons – This silicone mixing spoon can withstand high heat.
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Check out more of our potato side dish recipes here:
- Cheesy Bacon Potatoes
- Roasted Baby Potatoes
- Slow Cooker Cheesy Potatoes
- Twice Baked Bacon and Chive Sweet Potatoes
- Easy Breakfast Skillet Potatoes
- Mom’s Cheese Potatoes
Slow Cooker Scalloped Potatoes Recipe
Ingredients
- 2 pounds red potatoes, (you can peel if you want)
- 1 cup sour cream, (I used fat free)
- 10.5 ounces cream of potato soup, 1 can
- 1 Tablespoon Worcestershire sauce
- 1½ cups shredded cheddar cheese
- ½ teaspoon paprika
- 3 Tablespoons chopped fresh chives, optional topping
Instructions
- 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.
Notes
- You can serve these potatoes right out of the slow cooker, or transfer them to a serving dish. And if you are lucky enough to have leftovers, they store great in an airtight container in the fridge.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Adapted from Sugar Cooking
all I can say is – ohhhhh yum!!!
This is great! It’s so hard to get everything done in one oven. Crock pot saves the day!
I have been wanting to make scalloped potatoes for a while now. How nice to find a recipe I can make in a crockpot! I can’t wait to try this out!
I so pinned this and can’t WAIT to try it
Yum!!!! Thanks for sharing!
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.
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.
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!
Corey!
I am so sorry about that! I have fixed it now. Thanks so much for letting us know!
No worries at all. I am just so happy ya’ll gave it a try!!! Thank you 🙂
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.
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! 🙂
Can I use regular potatoes I don’t like red potatoes
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If it’s not done in 4 hours, how long should it REALLY be cooked?
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
Regular potatoes would work great too. Just be sure they are sliced thin! Best of luck to you! Thanks for stopping by our blog.
-The Six Sisters
Has anyone tried this recipe with cream cheese instead of sour cream?
Unfortunately I won’t be able to wait until Thanksgiving to try this! This weekend we’ll be enjoying it!
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 🙂
Hi Carol! Just mix in the soup as is right out of the can.
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.
Any suggestions on what I could subsitute for the cream of potato soup?
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.
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.
did the recipe state what size crock pot to use for best results?
We used a 6 quart crock pot for this.
Can this be prepared a day ahead and just reheated on the celebration/eating day?
I added sliced white onion and a few cloves of garlic – hope it turns out ??
This recipe looks easy and so I’m going to take it to our church lunch. The only problem is how can I make it for 17 to 20 people instead of the 12… any ideas?
The best option would be to make a double batch. You would need a big slow cooker or make it in a second one.
Cut potatoes a little on the thicker side. par cook in a little chicken stock. Put potatoes, seasonings, 1 jar cheese wiz, 1 small sour cream, diced green onions, 1 small can diced green chili’s, crumbled bacon.Bring up to bubbling on high, stir and turn down to low 2 hours… Delish!
Is there an instant pot version for this and maybe I can put ham in?
We have a post on converting recipes to the Instant Pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Has anyone ever used a different soup than Cream of Potatoe?
Definitely going to try these but without the Worchestershire sauce. Can’t stand the stuff lol.
These scalloped potatoes are very very delicious! There is not a lot of work involved (my favorite part), but the results are fantastic!