Description
Slow Cooker Scalloped Potatoes are layers of thinly‑sliced Yukon Gold or red potatoes baked in a rich, creamy cheddar‑cheese sauce—comfort food made easy in your crock‑pot with minimal effort and maximum indulgence.
Ingredients
- 3 pounds Yukon Gold or red potatoes, thinly sliced
- 1½ cups shredded sharp cheddar cheese
- 1 (10.5‑ounce) can condensed cream of chicken soup
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- ½ large onion, thinly sliced
Instructions
- Preheat oven or slow cooker? Actually, grease the slow cooker: melt the butter in a small skillet over medium heat, then add the sliced onion and sauté about 4–5 minutes until soft and fragrant.
- In a mixing bowl, combine the shredded cheddar, condensed cream of chicken soup, heavy cream, garlic powder, dried thyme, salt and pepper. Stir until smooth.
- Lightly grease the slow cooker insert (spray with non‑stick or butter lightly). Spread half of the sliced potatoes evenly across the bottom of the slow cooker.
- Lightly season the potato layer with a pinch of salt, then spread the sautéed onion over the potatoes. Pour half of the cheese/soup/cream mixture evenly on top of that.
- Add the remaining sliced potatoes on top, then pour the rest of the cheese sauce over them, spreading so all potatoes are coated.
- Cover the slow cooker with the lid and cook on **High** for 3–4 hours **or** on **Low** for 5–6 hours, until the potatoes are tender and the sauce is bubbling. :contentReference[oaicite:0]{index=0}
- When done, remove the lid and let the dish rest about 15 minutes so the sauce can thicken before serving.
- Serve warm, optionally garnish with chopped parsley.
Notes
- Be sure to slice potatoes evenly so they cook through at the same time. :contentReference[oaicite:1]{index=1}
- If the slow cooker insert is deep, consider layering rather than mixing so sauce distributes evenly. :contentReference[oaicite:2]{index=2}
- Letting the dish rest uncovered at the end helps the sauce set up and avoids being too runny. :contentReference[oaicite:3]{index=3}
- Can substitute cream of chicken soup with cream of mushroom for a vegetarian‑friendly version.
- You can swap Yukon Gold/red potatoes for Russet but peel them as their skin is tougher. Some sources recommend russets with peeling. :contentReference[oaicite:4]{index=4}
- Prep Time: 15 minutes
- Cook Time: 3–6 hours (depending on slow cooker setting)
- Category: Side Dish
- Method: Slow Cooker Layered
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
