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Slow Cooker Cheesy Scalloped Potatoes

  • prep time: 20 min
  • total time: 4 hr 25 min
  • serves: 6 people
  • calories: 322 1 serving
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Ingredients

  • 3 pounds Yukon Gold potato or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese (about 4 ounces)
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Ingredients
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Ingredients

  • 3 pounds Yukon Gold potato or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese (about 4 ounces)
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Instructions
Step 1

Spray a 6-quart slow cooker with vegetable cooking spray.  Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.

Step 2

Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.

Step 3

Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.

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Layered potatoes and onion are topped with a creamy mixture featuring Cheddar cheese soup, milk, and Parmesan and Cheddar cheeses, making this slow cooker cheesy scalloped potatoes recipe super simple to put together.  These delicious potatoes make a great holiday side or a welcome change of pace from regular potatoes for family meals during the week.  

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Guided Cooking

Ingredients

  • 3 pounds Yukon Gold potato or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese (about 4 ounces)

Instructions

  • Step 1

    Spray a 6-quart slow cooker with vegetable cooking spray.  Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.

  • Step 2

    Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.

  • Step 3

    Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.

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Calories 322
Total Fat 11 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 28 mg
Sodium 827 mg
Total Carb 45 g
Dietary Fiber 6 g
Sugar 6 g
Protein 12 g
Vitamin D 2 %DV
Calcium 22 %DV
Iron 7 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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