Slow Cooker 6-Ingredient Scalloped Potatoes
Slow Cooker 6-Ingredient Scalloped Potatoes are creamy, cheesy, and wonderfully easy. Layer tender potatoes, onion, evaporated milk, and sharp cheddar in the slow cooker for a cozy side dish.
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Ingredients
- Butter or nonstick cooking spray For greasing the slow cooker
- 3 pounds Russet or Yukon Gold potatoes Peeled if desired and sliced thin, about 1/8-inch thick
- 1 small Onion Thinly sliced into half-moons
- 1 12-ounce can Evaporated milk Shaken before opening
- 1 cup Sharp cheddar cheese Shredded and divided
- 2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
Instructions
- Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
- Peel the potatoes if desired, then slice them into thin, even rounds about 1/8 inch thick.
- Thinly slice the onion into half-moons.
- Spread about one-third of the sliced potatoes across the bottom of the slow cooker, then add one-third of the onion, salt, pepper, and shredded cheddar.
- Repeat the potato, onion, salt, pepper, and cheese layers twice more, ending with a light sprinkle of cheddar on top.
- Shake the evaporated milk well, open the can, and slowly pour it evenly over the layered potatoes.
- Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the edges look bubbly and creamy.
- Turn the slow cooker to WARM and let the potatoes sit, covered, for 10 to 15 minutes so the sauce can thicken, then taste and adjust the salt and pepper before serving.
Notes
Cool leftovers and refrigerate them within 2 hours. Store tightly covered for 3 to 4 days. Reheat individual portions in the microwave until steaming hot, or warm covered in the oven. Add a small splash of milk when reheating if the potatoes need loosening.
Nutrition
Calories: 300kcalCarbohydrates: 46gProtein: 11gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 430mgFiber: 3gSugar: 7g