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Slow Cooker Scalloped Potatoes

Out of oven space?  Try this slow cooked potato dish that gets incredible flavor by using a combination of chicken broth, cream of mushroom soup and lots of cheese. 

At a glance

Prep

20 min.

Total

4 hr. 25 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 4 hr.

Stand: 5 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Campbell's® Condensed Chicken Broth

    Campbell's® Condensed Chicken Broth

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What You'll Need

Vegetable cooking spray
3 pounds Yukon Gold or Eastern potatoes, peeled and thinly sliced (about 9 cups)
1 large onion, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Campbell's® Condensed Chicken Broth
1 cup shredded Cheddar or crumbled blue cheese (about 4 ounces)

How to Make It

  • 1

    Spray the inside of a 6-quart slow cooker with the cooking spray.  Layer one third of the potatoes and half of the onion in the cooker. Repeat the layers. Top with the remaining potatoes.

  • 2

    Stir the soup and broth in a small bowl. Pour the soup mixture over the potatoes. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are tender.

  • 3

    Sprinkle the potatoes with the cheese. Cover and let stand for 5 minutes or until the cheese is melted.

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