Slow Cooker Cheesy Scalloped Potatoes
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.
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
0.5 cup milk
0.5 cup Parmesan cheese
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 cup shredded Cheddar cheese (about 4 ounces)
1 large onion, thinly sliced (about 1 cup)
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.5 cup milk
0.5 cup Parmesan cheese
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
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.
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.
Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.
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.
Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.
Slow Cooker Cheesy Scalloped Potatoes
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 reci...
Directions
Print
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.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.Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.
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 Soup0.5 cup milk0.5 cup Parmesan cheese0.5 teaspoon salt0.25 teaspoon ground black pepper1 cup shredded Cheddar cheese (about 4 ounces)
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