Slow Cooker Cheesy Scalloped Potatoes
Layered potatoes and onion are topped with a creamy mixture featuring Cheddar cheese soup, milk, and Parmesan and Cheddar cheeses, making this slow cooker cheesy scalloped potatoes recipe super simple to put together. These delicious potatoes make a great holiday side or a welcome change of pace from regular potatoes for family meals during the week.
Ingredients
3 pounds Yukon Gold potato or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)1 large onion, thinly sliced (about 1 cup)1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup milk0.5 cup Parmesan cheese0.5 teaspoon salt0.25 teaspoon ground black pepper1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
Spray a 6-quart slow cooker with vegetable cooking spray. Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.
Slow Cooker Cheesy Scalloped Potatoes
Print
Layered potatoes and onion are topped with a creamy mixture featuring Cheddar cheese soup, milk, and Parmesan and Cheddar cheeses, making this slow cooker cheesy scalloped potatoes recipe super simple to put together. These delicious potatoes make a great holiday side or a welcome change of pace from regular potatoes for family meals during the week.
Ingredients
3 pounds Yukon Gold potato or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)1 large onion, thinly sliced (about 1 cup)1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup milk0.5 cup Parmesan cheese0.5 teaspoon salt0.25 teaspoon ground black pepper1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
Spray a 6-quart slow cooker with vegetable cooking spray. Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until the cheese is melted.
Recommended
Baby-Back Ribs
Baby-Back Ribs, enough said.
Balsamic & Parmesan Roasted Cauliflower
This is not your typical appetizer, try this simple yet very tasty snack, one that you wont soon forget!
Pumpkin Bisque
A smooth, creamy pumpkin bisque that will make you fall in love with fall all over again.
Linguine with Shrimp Scampi
A light pasta dish loaded with shrimp, garlic and lemon, a perfect quick and easy weeknight dinner for those who don't want to sacrifice taste for convenience.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!