Slow Cooker Scalloped Potatoes

Campbell's Slow Cooker Scalloped Potatoes Recipe

Layered potatoes and onion are topped with a creamy mixture featuring Cheddar cheese soup, milk, Parmesan, Cheddar cheese and are then slow cooked to perfection.  They’re so good you’ll never make scalloped potatoes any other way!

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 Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

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What You'll Need

3 pounds Yukon gold potatoes or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
1 large onion, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup milk
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese (about 4 ounces)

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

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

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RID#50447

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