Description
Slow Cooker Scalloped Potatoes are the ultimate comfort food – tender layers of potatoes smothered in a rich, creamy cheese sauce. This easy-to-prepare dish is the perfect side for any weeknight dinner or holiday gathering.
Ingredients
- 3 pound Yukon Gold or Red potatoes, thinly sliced
- 1 1/2 cup shredded sharp cheddar cheese
- 10 1/2 ounce condensed cream of chicken soup
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1/2 large onion, thinly sliced
Instructions
1. In a small skillet, melt the butter over medium heat. Add the sliced onion and cook until slightly softened, about 4-5 minutes.
2. In a medium bowl, combine the shredded cheddar cheese, cream of chicken soup, heavy cream, garlic powder, dried thyme, salt, and black pepper. Stir until the ingredients are well incorporated.
3. Grease the slow cooker with non-stick spray. Place half of the sliced potatoes in the bottom of the slow cooker, seasoning each layer with a pinch of salt. Add all the sautéed onions on top of the potatoes. Pour half of the cheese sauce over the onions.
4. Repeat the layers, adding the remaining potato slices and pouring the remaining cheese sauce over the top. Finally, pour the remaining 1/2 cup of heavy cream evenly over the top of the dish.
5. Cover the slow cooker and cook the scalloped potatoes on high for 3-4 hours or on low for 5-6 hours, until the potatoes are tender and the sauce is bubbly.
6. Allow the dish to rest with the lid off for about 15 minutes before serving.
Notes
Garnish with fresh parsley if desired. These cheesy, creamy potatoes pair beautifully with roasted meats or grilled chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg