We are definitely a meat and potato kind of family, but I get tired of fixing and eating mashed potatoes. Hard to believe, I know! How can anyone get sick of mashed potatoes, but I can. Our oldest could live on bread and potatoes if we would let her. When masked potatoes are on her plate, she has to be reminded that she can’t fill her entire plate with them! These Crockpot Scalloped Potatoes are so yummy!
I happen to love scalloped potatoes, but in my 12+ years of cooking, I have NEVER made them. I used to love when they would serve them at school. I was the weird kid that actually liked them;) This recipe came from Gooseberry Patch’s cookbook, Busy Day Slow Cooking.
I made it in my casserole crockpot which I love!
I love that I can make something in my 6qt cooker and something else in my casserole crockpot and when everyone finally gathers around the kitchen table, supper is ready!
Crockpot Scalloped Potatoes
Begin by peeling and slicing the potatoes and place them in a greased crockpot. If you are using the casserole crockpot, you can place them in a single layer, but if you are using a regular crockpot, you will need to layer them with the cheese sauce. Sprinkle salt and pepper over the potatoes. In a small bowl, combine the cream of mushroom soup, cheddar cheese soup, and evaporated milk together. Pour over the potatoes and stir gently.
Cook on the low setting for 4 hours or until very tender, stirring occasionally if possible.
While the nice people at Gooseberry Patch, did provide me with this cookbook, all photos and opinions are my own.
- 6 to 8 potatoes, peeled, thinly sliced and divided
- salt and pepper to taste
- 1 10¾ ounce can cream of mushroom soup
- 1 10¾ ounce can cheddar cheese soup
- 12 ounce can evaporated milk
- *note: I used my casserole crockpot for this recipe. If using another type of crockpot, additional cook time may be required.
- Spray a slow cooker with cooking spray. Peel and slice potatoes. Place them in an even layer in crockpot. (If using a regular crockpot, layer the potatoes and cheese mixture and additional cook time may be needed).
- In a bowl, whisk together soups and evaporated milk. Pour over potatoes; stir gently.
- Cover and cook on low setting for 4 hours, or until potatoes are very tender. Stir occasionally, if possible.