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.
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Cooking Directions
- 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.
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 Soup
- 0.5 cup milk
- 0.5 cup Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup shredded Cheddar cheese (about 4 ounces)