Slow Cooker Cheesy Scalloped Potatoes - Easy Recipes Favorite
Tender sliced potatoes cooked slowly in a rich, creamy cheese sauce.
Servings: 8 servings
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray.
- Layer half of the sliced potatoes evenly in the slow cooker.
- Sprinkle half of the chopped onion and half of the cheese over the potatoes.
- Repeat with the remaining potatoes, onion, and cheese.
- In a bowl, whisk together the condensed soup, milk, melted butter, garlic powder, salt, and pepper until smooth.
- Pour the mixture evenly over the layered potatoes.
- Cover and cook on LOW for 6–7 hours or until potatoes are tender.
- Garnish with chopped parsley before serving, if desired.