Slow-Cooker Scalloped Potatoes
6 Review(s)
3 Hr 50 Min
Prep : 20 Min Cook: 3 Hr 30 Min
We've taken one of our scalloped potato recipes, a comfort food classic, and prepared it in a slow cooker. Just when you thought scalloped potatoes couldn't get any better!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup sour cream
2
1 can (10 fl oz/284 mL) condensed cream of potato soup
3
1 Tbsp. Lea & Perrins Worcestershire Sauce
4
2 lb. (900 g) small red potatoes (about 6), very thinly sliced
5
1-1/2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese
6
1/2 tsp. paprika
7
3 Tbsp. chopped fresh chives
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How do I make it ?
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Step 1
Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Step 2
Spoon 1/3 into slow cooker sprayed with cooking spray; top with half the cheese. Repeat layers; cover with remaining potato mixture. Cover with lid. Step 3
Cook on HIGH 3-1/2 to 4-1/2 hours (or on LOW 7 to 8 hours). Stir well; sprinkle with paprika and chives. Kraft Kitchen Tips!
Substitute
Prepare using condensed cream of chicken soup.
How to Slice Potatoes Evenly
When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes in a bowl of cold water until ready to cook to prevent them from darkening.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 260 mg
11 %
Total carbohydrate 16 g
5 %
Dietary fibre 2 g
8 %
Sugars 1 g
Protein 5 g
Vitamin A
6 %
Vitamin C
25 %
Calcium
10 %
Iron
6 %
Servings
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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