This Slow Cooker Cheesy Scalloped Potatoes recipe is a retro classic! I went back to the recipe vault of my youth to unearth this classic! These delicious creamy, cheesy crock pot scalloped potatoes are an amazing scalloped potatoes side dish recipe!
Slow Cooker Cheesy Scalloped Potatoes
I don't know why, but lately I have been craving some of the old classic recipes from my youth. Those were the working mom's recipes that could cook all day while she was at work and the kids were at school.
So from the "Way Back" files I bring you the classic Slow Cooker Cheesy Scalloped Potatoes. Creamy, cheesy, with bacon, onion, and a yummy sauce.
I chose to use thick cut bacon in this scalloped potatoes recipe because it will withstand the long cook time. Also, thick cut bacon tends to be leaner, in my experience.
If you want to, you can substitute leftover ham for the bacon. Or, leave the meat out entirely.
This crock pot cheesy scalloped potatoes recipe is not a low fat recipe! Considered yourself forewarned. For an occasional splurge, a holiday, or even a potluck, this is the recipe to use.
A few ways to make this recipe healthier would be to use reduced fat/sodium soup, low fat milk, low fat cheese, and use turkey bacon.
You could make a vegetarian version of Slow Cooker Cheesy Scalloped Potatoes by using cream of celery soup, and omitting the bacon.
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This Slow Cooker Cheesy Scalloped Potatoes recipe is a retro classic! These cheesy, creamy crock pot scalloped potatoes are an amazing side dish recipe! Perfect for a potluck, or a big family dinner.
- 1 (10.75 oz) can Cream of Chicken Soup*
- ½ cup Chicken Broth, or water
- 1 ½ cups Milk
- 6 lg Potatoes, peeled & sliced thin
- 1 teaspoon Pepper
- 2 teaspoons Garlic Powder
- 1 lg Onion, diced
- 6 slices Thick Cut Smoky Bacon, uncooked, chopped
- 3 cups Cheddar Cheese, shredded
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Spray a 6 qt or larger slow cooker with nonstick cooking spray, or use a generous amount of butter to grease the crock well.
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Mix the cream of chicken soup, broth or water, and the milk together. Pour ⅓ of the sauce in bottom of the crock.
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Add ⅓ of the potatoes to the crock, covering the entire bottom. Spread them out evenly, overlapping.
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Sprinkle on ⅓ each of the pepper, garlic powder, onion, bacon, sauce, and cheese, in that order.
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Make 2 more layers the same way.
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Put the lid on and cook on Low for 6-8 hours, or until potatoes are fork tender.
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Serve hot.
*You can also use Cream of Celery if you want to.
See my Homemade Cream of Chicken Soup recipe.
RESOURCES TO MAKE Slow Cooker Cheesy Scalloped Potatoes recipe and more
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Katherine
I love your recipes and use them regularly. However, this scalloped potato recipe didn't work for me, and perhaps you can give me suggestions for next time. I poured the milk & soup mixture on top of the layered potatoes, but the mixture sat on top of the potatoes, didn't melt, and didn't provide the moisture to keep the potatoes from burning on the sides of the crock. I followed the directions to a "T," with the only exception: we don't eat bacon, so I sautéed the onion with sundried tomatoes in the tomato oil. That part was a delicious substitute! No one missed the bacon! Also, perhaps it is intuitive to other cooks, but perhaps I should have oiled the crock before layering the potatoes?
Sandy
Yes, I do say to spray the crock. I'm sorry the liquid didn't reach the bottom. I made them this past Sunday for Easter and didn't have that issue, but I will make a note as I don't want this to happen to folks who make this!
Darlene Carter Methvin
Can this be assembled the night before then put on the next morning.
Sandy
Yes, though I would take the crock out of the fridge to start coming to room temp about 30 minutes before heating, if possible. You don't want the crock to go from very cold to hot as it could crack.
Lisa
I’m going to try this! I assume it’s ok to use high for 4 hours? Or are they better slow cooked for 8?
Sandy
Either time works, just check them as cook time will vary depending on how thick the potato pieces are.
Linda
What type of potatoes did you use?
Sandy
I used russet. You can also use gold potatoes. Red potatoes are delicious , though may need a little more cook time.
Doug D
I found this recipe to be quite tasty,however it was really watery. I know when my mother used to make these she would sprinkle flour between the layers of potatoes and that would help thicken the broth. The next time I make this I will try doing that and see how that works.
Sandy
Thank you for the tip. My batches have never been watery, but this is a good idea.