Crock Pot Scalloped Potatoes
User Reviews
5
Crock Pot Scalloped Potatoes
Description
This recipe starts with thin slices of potatoes layered with softened onions cooked briefly in butter to soften and mellow their flavor. The sauce combines cheddar cheese, cream of chicken soup, heavy cream, garlic powder, thyme, salt, and pepper into a creamy mixture. The potatoes and onions are layered with this sauce in a greased slow cooker, allowing the flavors to meld and the potatoes to cook evenly over several hours at low or high heat.
The slow cooker’s moist heat gently softens the potatoes to tender without drying them out. The double layer of paper towels placed over the cooker helps absorb excess moisture, preventing sogginess. Adding the remaining cheese partway through the cooking time provides a melty, rich topping. The finished scalloped potatoes have a creamy texture with a subtle herbal note from thyme and the sharpness of cheddar.
These potatoes can be served as a comforting side dish alongside roasted or grilled meats. Leftovers keep well refrigerated for several days and reheat smoothly in the oven or microwave, making this dish practical for make-ahead meals.
Additional seasoning or herbs may be adjusted to taste before cooking. Keeping potatoes covered and warm after cooking helps maintain temperature without further cooking.
Ingredients
- ½ large onion thinly sliced
- 1 tablespoon butter
- 1 ½ cups cheddar cheese divided, shredded
- 10.5 ounces cream of chicken soup 1 can, condensed
- 1 ½ cups heavy whipping cream divided
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried leaves
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper to taste
- 3 pounds potato or red skinned potatoes, thinly sliced, Yukon gold variety
Instructions
- In a small skillet, melt butter over medium heat. Add the onions and cook until slightly softened, about 4 to 5 minutes.
- Meanwhile, in a medium bowl, combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme, ¼ teaspoon salt, and black pepper.
- Grease a 6qt slow cooker and place ½ of the potatoes in the bottom, season with ¼ teaspoon salt. Top with all of the onions. Spread ½ of the cheese sauce on top.
- Add remaining potatoes, ¼ teaspoon salt, and remaining sauce. Pour ½ cup heavy cream over top.
- Place a double layer of paper towels across the slow cooker to absorb moisture, ensuring they don't touch the potatoes and cover. Cook on high 4-5 hours (or low 7-8 hours), adding the cheese after 2 ½ hours.
Notes
- Keep cooked scalloped potatoes warm in the slow cooker up to 2 hours before serving.
- Store leftovers in a covered container in the refrigerator for up to 4 days; reheat thoroughly in microwave or oven.
- Seasoning and herbs can be customized in the sauce before cooking to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375 | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 86mg | 29% |
| Sodium | 427mg | 18% |
| Potassium | 788mg | 17% |
| Fiber | 4g | 16% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 20.4mg | 23% |
| Calcium | 240mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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