Recipes and Cooking Three-Cheese Scalloped Potatoes 3.8 (35) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 6 hrs Stand Time: 10 mins Total Time: 6 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 ½ pound Yukon gold potatoes, halved lengthwise and sliced 1/4 inch thick 1 onion, cut into thin wedges 1 10.75 ounce can condensed cream of potato soup 1 8 ounce carton sour cream 1 cup shredded Gouda cheese (4 ounces) ½ cup crumbled blue cheese (2 ounces) ½ cup finely shredded Parmesan cheese (2 ounces) ½ cup chicken broth ½ teaspoon ground black pepper ¼ teaspoon salt Snipped fresh parsley or chives Directions 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. Rate it Print Nutrition Facts (per serving) 306 Calories 14g Fat 33g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 306 % Daily Value * Total Fat 14g 18% Saturated Fat 9g 45% Cholesterol 41mg 14% Sodium 728mg 32% Total Carbohydrate 33g 12% Total Sugars 3g Protein 12g Vitamin C 30.1mg 151% Calcium 262.5mg 20% Iron 1.4mg 8% Potassium 711mg 15% Folate, total 36.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.