These Slow Cooker Scalloped Potatoes are a creamy, cheesy side dish perfect for any occasion. Layers of tender potatoes, sautéed onions, and a rich cheese sauce combine in the slow cooker to create an irresistible comfort food. The use of cheddar cheese and cream of chicken soup adds depth and richness to each bite, while thyme and garlic bring a subtle herbaceous note. This hands-off recipe allows you to set it and forget it, making it an ideal side for busy weeknights or special gatherings.
Why You’ll Love This Recipe:
• Effortless Cooking: The slow cooker does all the work, freeing up your oven for other dishes.
• Rich and Creamy: A decadent cheese sauce and heavy cream make these potatoes incredibly creamy and flavorful.
• Perfect for Any Meal: This side pairs well with roast meats, grilled chicken, or holiday meals.
Ingredients:
• 1/2 large onion, thinly sliced
• 1 tablespoon butter
• 1 1/2 cups shredded cheddar cheese, divided
• 10.5 ounces condensed cream of chicken soup (1 can)
• 1 1/2 cups heavy whipping cream, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 3/4 teaspoon salt, divided (or to taste)
• 1/2 teaspoon black pepper (to taste)
• 3 pounds Yukon gold or red-skinned potatoes, thinly sliced
Instructions:
Cook the Onions:
• In a small skillet, melt the butter over medium heat. Add the sliced onions and sauté until they soften slightly, about 4 to 5 minutes.
Make the Cheese Sauce:
• In a medium bowl, combine 1 cup of cheddar cheese, the cream of chicken soup, 1 cup of heavy cream, garlic powder, thyme, 1/4 teaspoon salt, and black pepper. Stir until the mixture is well combined.
Layer the Ingredients:
• Grease a 6-quart slow cooker with non-stick spray. Layer half of the sliced potatoes in the bottom of the slow cooker and season with 1/4 teaspoon salt.
• Spread all of the cooked onions evenly over the potatoes. Spoon half of the cheese sauce over the onions and potatoes, spreading it out for even coverage.
Add Remaining Layers:
• Arrange the remaining potato slices on top, season with another 1/4 teaspoon salt, and pour the rest of the cheese sauce over the potatoes.
• Drizzle the remaining 1/2 cup of heavy cream evenly over the top.
Cook:
• Lay a double layer of paper towels over the top of the slow cooker, ensuring they don’t touch the potatoes. Cover with the lid. This layer helps absorb moisture and prevents the potatoes from becoming too watery.
• Cook on high for 4-5 hours or on low for 7-8 hours, until the potatoes are tender.
Add the Cheese:
• After about 2 1/2 hours of cooking, sprinkle the remaining cheddar cheese over the potatoes and continue cooking until the cheese is melted and bubbly.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
• Freezer: Freezing is not recommended, as the texture of the cream and potatoes may change upon thawing.
Tips:
• Alternative Cheeses: For extra flavor, try mixing in Gruyère or Monterey Jack cheese.
• Make It Vegetarian: Substitute cream of mushroom soup for a vegetarian version.
• Serving Suggestions: These scalloped potatoes pair wonderfully with roast beef, ham, or a fresh green salad for a well-rounded meal.
This Slow Cooker Scalloped Potatoes recipe delivers a rich, comforting side dish that everyone will love. With minimal prep and easy layering, this dish is a perfect addition to any meal. Enjoy!
