These scalloped potatoes were definitely cheesy and yummy, but I do have a few tips for future reference:
- Invest in some Slow Cooker liners. They aren't very expensive and you can find them at the grocery store where the ziploc bags are located. I did this recipe on high for the 4 hours it calls for and the liner saved me from having to soak and scrub baked on potato from my pot.
- If you have the time to cook this recipe on LOW, do it. I did it on high and it was just too hot and dried out some of the potatoes. Therefore I didn't feel this recipe was as creamy as it should have been.
- Which brings me to my next tip. I would probably add a half a can of Cream of Mushroom soup to it next time. I just really wanted it to be creamier.
- And lastly, add more paprika, fresh cracked black pepper, minced garlic, and a thinly sliced onion. It was great that way! Plus, the green onions give it a little pizzazz!
Slow Cooker Scallop Potatoes
(I found it posted over at Family Fresh Meals)
Ingredients
- 1 cup Sour Cream
- 1 can Condensed Cream of Potato soup
- 1 tbsp Worcestershire Sauce
- 2 lbs small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make it cheesier)
- 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping
Directions
Thinly slice potatoes and set aside. (I was able to bust out my mandolin and slice them really thin. Don't forget to use your gadgets if you have them.)
Mix sour cream, can of soup, and Worcestershire sauce together in a large bowl. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
Spoon 1/2 of the potato mixture into a Crock pot sprayed with cooking spray. Top with 3/4 cup of the shredded cheese. Repeat layer with remaining potatoes and cheese.
Cook on HIGH for 3.5 to 4.5 hours or on LOW for 7 to 8 hours. Serve topped with a sprinkle of paprika and chives.
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