Slow Cooker Scalloped Potatoes
These Slow Cooker Scalloped Potatoes are creamy, cheesy, and made with just four main ingredients. Thin-sliced potatoes, heavy cream, sharp cheddar, and onion soup mix cook into an easy side dish without using the oven.
Ingredients
- Cooking spray or butter For coating the slow cooker
- 3 pounds thin-sliced Satina potatoes Slice thinly and evenly
- 2 cups heavy cream
- 1 packet onion soup mix Use a standard grocery-store packet
- 2 cups shredded sharp cheddar cheese
Instructions
- Lightly coat the inside of a 6-quart oval slow cooker with cooking spray or a thin layer of butter.
- In a large bowl, stir the heavy cream and onion soup mix together until well combined.
- Arrange a layer of the thin-sliced Satina potatoes across the bottom of the slow cooker, overlapping them slightly, then spoon a little of the cream mixture over the potatoes and scatter on a handful of shredded sharp cheddar.
- Continue layering potatoes, cream mixture, and cheddar until everything is used, finishing with cheddar on top, then gently press the layers down so the cream can work into the spaces between the slices.
- Cover the slow cooker and cook on low for 5 to 6 hours, until the potatoes are very tender and the sauce is bubbling around the edges.
- For a slightly more set surface, uncover the slow cooker during the last 20 to 30 minutes of cooking.
- Let the potatoes rest for 10 to 15 minutes before serving so the layers can settle and scoop more neatly.
Notes
Store leftovers in a covered container in the refrigerator for up to 3 to 4 days, with three days being best. Reheat portions gently in the microwave until hot, or reheat a larger amount covered in the oven. Sliced potatoes can be prepared ahead and kept covered in cold water in the refrigerator for a few hours; drain and pat them dry before layering.
Nutrition
Calories: 445kcal
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