Rating: 4 stars
35 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 3
  • 35 Ratings

Mmm, scalloped potatoes! Nothing beats creamy cheesy potatoes except maybe creamy cheesy potatoes made in your slow cooker. Try this slow cooker potato recipe and see what we mean.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins
6 hrs
10 mins
6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat the inside of a 31/2- or 4-quart slow cooker with cooking spray. Layer half of the potatoes and half of the onion in the prepared cooker. In a medium bowl stir together soup, sour cream, Gouda cheese, blue cheese, Parmesan cheese, broth, pepper, and salt. Spoon half of the soup mixture over the potato mixture in cooker, spreading evenly. Top with remaining potatoes and onion. Spoon remaining soup mixture over mixture in cooker, spreading evenly.

  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Let potatoes stand, uncovered, for 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts

306 calories; fat 14g; cholesterol 41mg; saturated fat 9g; carbohydrates 33g; mono fat 4g; insoluble fiber 4g; sugars 3g; protein 12g; vitamin a 388.7IU; vitamin c 30.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.5mg; folate 36.3mcg; vitamin b12 0.5mcg; sodium 728mg; potassium 711mg; calcium 262.5mg; iron 1.4mg.