Grandma's Slow Cooker Scalloped Potatoes
Grandma's Slow Cooker Scalloped Potatoes are the perfect side dish to bring to any family gathering or potluck. Creamy and cheesy, this scalloped potato recipe marries delicious flavors with extreme ease. Layer the scalloped potatoes and onions with the creamy soup mixture to make sure the ingredients are incorporated throughout. After cooking the dish for five hours, melt cheesy goodness over the top of the potatoes to add the finishing touch. Serve these cheese scalloped potatoes alongside a meat and vegetable, or eat on their own. They are that good.
Serves6
Preparation Time20 min
Slow Cooker Time HIGH5 hr
Cooking MethodCasserole
Cooking Vessel Size6-quart slow cooker
Ingredients
- 3 pounds Yukon Gold or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
- 1 large onion, thinly sliced (about 1 cup)
- 1 (10-3/4-ounce) can Campbell's Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
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Spray a 6-quart slow cooker with the cooking spray. Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.
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Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.
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Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.