Crock Pot Scalloped Potatoes
Layers of tender, thinly sliced potatoes smothered in a creamy cheese sauce are cooked until perfectly tender in the slow cooker!
Foto: Spend With Pennies — Holly NilssonIngredients
- ½ large onion (thinly sliced)
- 1 tablespoon butter
- 1 ½ cups shredded cheddar cheese (divided)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 ½ cups heavy whipping cream (divided)
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper (to taste)
- 3 pounds Yukon gold potatoes ( or red skinned potatoes, thinly sliced)
Steps
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.
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