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.
Serving12
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 Tablespoon 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
Calories: 163 kcal · Carbohydrates: 15 g · Protein: 6 g · Fat: 9 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 26 mg · Sodium: 281 mg · Potassium: 426 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 323 IU · Vitamin C: 8 mg · Calcium: 137 mg · Iron: 1 mg