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.
- 6 lg Potatoes, peeled and sliced thin
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 lg Onion, diced
- 6 slices Thick Cut Smoky Bacon, uncooked, chopped
- 3 cups Cheddar Cheese, shredded
- 1 (10.75 oz) can Cream of Chicken Soup*
- 1 1/4 cups Milk
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Spray a 6 qt or larger slow cooker with cooking spray. Add 1/3 of the potatoes to the crock, covering the entire bottom. Spread them out evenly, overlapping.
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Sprinkle on 1/3 each of the pepper, garlic powder, onion, bacon, and cheese, in that order.
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Make 2 more layers.
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Mix the cream of chicken soup and the milk together and pour over the top of the potatoes.
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Put the lid on and cook on Low for 8 hours, or until potatoes are fork tender.
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Serve hot.
*You can use Cream of Celery if you want to.
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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.