Slow Cooker Creamy Scalloped Potatoes

This is the ultimate "set it and forget it" comfort meal. It’s rich, velvety, and uses just a handful of pantry staples.

Ingredients

Potatoes: 2 lbs (about 1 kg) of Russet or Yukon Gold potatoes, peeled and thinly sliced.

Cream of Mushroom Soup: 1 can (10.5 oz).

Ingredient 1 (The Liquid): 1/2 cup Milk or Heavy Cream (for extra richness).

Ingredient 2 (The Flavor): 1/2 cup Diced Onion (or 1 tsp Onion Powder).

Ingredient 3 (The Topping): 2 cups Shredded Sharp Cheddar Cheese.

Optional: Salt and black pepper to taste.

Instructions

Prepare the Potatoes:

Peel the potatoes and slice them into thin rounds (about 1/8 inch thick). If the slices are too thick, they will take much longer to soften.

Mix the Sauce:

In a medium bowl, whisk together the cream of mushroom soup, milk, and onions. Add a pinch of pepper if you like.

Layer the Slow Cooker:

Grease the inside of your slow cooker with butter or non-stick spray.

Place half of the sliced potatoes in the bottom.

Pour half of the soup mixture over the potatoes and sprinkle with 1 cup of cheese.

Repeat with the remaining potatoes, soup mixture, and the rest of the cheese.

Cook:

Cover and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, until the potatoes are fork-tender and the sauce is bubbly.

Serve:

Let it sit for about 10 minutes after turning off the heat; this helps the sauce thicken up before serving.

Quick Tips for Success

Prevent Browning: To keep the edges from burning, try not to peek! Opening the lid lets the steam escape and increases the cooking time.

Consistency: If the sauce looks too thick halfway through, add a splash more milk.

The "Simple" Side: Don't forget that Garlic Herb Butter I mentioned earlier—it’s the perfect companion for dipping into the creamy sauce.