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Slow Cooker Scalloped Potatoes
Servings 4 people
Cheesy Slow Cooker Scalloped Potatoes are a side for any main dish! With just 20 minutes of prep, Crockpot potatoes are an easy side dish for any occasion.
Ingredients
- 1 cup sour cream
- 10.5 ounces condensed cream of potato soup
- 1 tablespoon Worcestershire sauce
- 2 teaspoon dijon mustard
- 2 pounds small red potatoes NOT Baby Dutch Red Potatoes
- 1/2 cup cheddar cheese shredded
- 1 cup swiss cheese shredded
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- chives for garnish
Instructions
- Using a mandolin, thinly slice the potatoes.
- In large mixing bowl, add sour cream, can of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix together and add in potatoes until they are well coated.
- Spray crock pot with cooking spray (this helps so the cheese won't burn on the edges when added). Spoon 1/2 potato mixture into crock pot, then top with half of each cheese. Repeat next layer with remaining potatoes and cheeses.
- Cook on low for 3-4 hours.
- Top with remaining paprika and chives before serving.
Notes
I have found that it is important in the kind of sour cream you use. If you prefer a brand that is generally a little more runny/easier to pour I have found this makes the potatoes too soup like. I generally use the brand Daisy or Breakstone's.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 48g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1170mg | Potassium: 1268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1043IU | Vitamin C: 21mg | Calcium: 441mg | Iron: 2mg
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