Cheesy Crock Pot Scalloped Potatoes
Crock pot scalloped potatoes are cheesy, creamy and delicious. These are the perfect side dish for a holiday meal or any meal!
Servings: 8 -10 servings
Calories: 322kcal
Ingredients
- 2 lb. Russet Potatoes peeled and sliced
- 1 10.5 oz. can of Cream of Mushroom Soup
- 1¼ cup Heavy Cream
- ¼ teaspoon Dried Thyme
- ½ teaspoon Dried Parsley
- 2 cups Shredded Cheddar Cheese
- Salt and Pepper to taste
- Chopped Fresh Parsley to Garnish if desired
Instructions
- Peel the potatoes and slice them into thin round slices.
- Grease a 6-quart slow cooker.
- In a medium bowl, add the cream of mushroom and the heavy cream. Add the dried thyme and parsley and whisk well to combine ingredients.
- Add a layer of sliced potatoes to the bottom of the crockpot, in an overlapping pattern. Season the potatoes with salt and pepper, to taste.
- Add about 1/3 of the mushroom soup-heavy cream mixture over the potatoes and then sprinkle with cheddar cheese.
- Repeat with remaining potato slices, cream mixture, and shredded cheddar cheese in that sequence, ending on top with a layer of potatoes. Leave about a quarter cup of shredded cheese to garnish the top at the end of the cooking time. In total there will be 4 layers of potato, 3 layers of mushroom soup-heavy cream mixture, and 3 layers of shredded cheese.
- Cover the crock pot and cook on high heat for 4 hours. Sprinkle the top with the reserved cheese. Cover for about 5 minutes, till the cheese is melted.
- Garnish with chopped fresh parsley and serve immediately.
Notes
You can add sliced onions, in between the layers of potato slices and mushroom soup-heavy cream mixture for some added savory sweetness if desired.
Always refrigerate the leftovers.