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Crockpot Scalloped Potatoes

Author Sarah @ The Farmwife Crafts

Ingredients

  • 6 to 8 potatoes peeled, thinly sliced and divided
  • salt and pepper to taste
  • 1 10 3/4 ounce can cream of mushroom soup
  • 1 10 3/4 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.

Instructions

  • 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.