These Crock Pot Scalloped Potatoes are made in a slow cooker and couldn’t be easier. This scalloped potato recipe is and made with simple ingredients and is a family favorite every time!
These crockpot scalloped potatoes are made with russet potatoes, however, they can definitely be made with just about any kind of potato. Russets are just what I had on hand this day. These potatoes are really easy to throw into the crockpot and they turn out delicious every time. I love serving this with grilled food in the summer. It works so great for me to cook food in the crockpot outside on the deck, also, it keeps my house from smelling like food and keeps the heat outside too. These potatoes are delicious and work great with almost any kind of protein side.
This scalloped potato recipe is made with simple ingredients. In short, It’s made without cream of mushroom or cream of chicken soup. It’s a classic and delicious any time of year.
Another quick kitchen tip… if you dread cleaning out your crockpot, getting all that crusty cheese off the sides, there’s an easy solution. Fill your crockpot with hot water. Add a dryer sheet and let the crockpot soak for a couple hours or all night. The dryer sheet will soften the baked food on the side of your crockpot and it will easily wipe off in a few hours or in the morning. Easy Peasy!
Here are some of our other favorite potato meals we love at my house…
This dish goes especially well with this Roast Beef Recipe too!
These scalloped potatoes are made in a crockpot and couldn't be easier. This scalloped potato recipe is and made with simple ingredients and is a family favorite every time!
- 3 lbs Potatoes
- 1 Cup Broth (chicken works great)
- 1 Cup Sour Cream
- 1 Cup Cheddar Cheese, shredded
- 1/3 Cup Parmesean Cheese, shredded
- 2 tsp Garlic Salt
- 1 tsp Onion Powder
- 1 tsp Thyme, fresh, minced
- 1/8 tsp Pepper
Rinse the potatoes. (Peeling the potatoes is optional) . It works great to cut into 1/4" slices and put in your slow cooker.
Add the broth, sour cream, half of the cheddar cheese, the parmesan cheese, garlic salt, onion powder, thyme, and pepper. Mix lightly so all the potatoes are covered in the cream mixture.
Mix until well combined and sprinkle the remaining 1/2 cup cheese on top. Cook on slow for up to 6 hours or on high for 3-4 depending on how hot your slow cooker is.
If your potatoes are finished cooking before you are ready to eat them, you can simply turn the slow-cooker heat onto warm until you're ready. So delicious!
The Carefree Kitchen Socials:
I’d love to connect with you on social media. Come find me!
Instagram : https://www.instagram.com/the_carefree_kitchen/
Pin this for later!