Description
A simple and creamy cheesy scalloped potatoes recipe made in the crock pot, perfect for holiday meals or any family dinner.
Ingredients
Scale
- 4 large Yukon Gold potatoes (or russets), sliced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom or chicken soup
- 1 cup whole milk
- 4 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Bacon bits (optional)
- Cayenne pepper (optional)
Instructions
- Layer the sliced potatoes in the bottom of the crock pot.
- Pour the cream soup and milk over the potatoes.
- Sprinkle garlic powder, salt, and pepper over the top.
- Add a layer of shredded cheddar cheese.
- Repeat layering until all ingredients are used, finishing with a layer of cheese on top.
- Set the crock pot to low for about 5 hours or high for 2 to 2.5 hours.
- If desired, remove the lid for the last 20 minutes of cooking to create a baked top.
- Serve hot, garnished with extra pepper or crispy onions if desired.
Notes
For best texture, do not overstuff the pot and ensure not to peek during cooking. Leftovers can be reheated in the microwave or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg