Try a batch of our Slow-Cooker Scalloped Potatoes with your meal tonight. These Slow-Cooker Scalloped Potatoes take on a rich taste as they slowly simmer.
What You Need
Original recipe yields 12 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (10-3/4 oz.) condensed cream of potato soup
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 lb. small red potatoes (about 8), very thinly sliced
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 tsp. paprika
3 Tbsp. chopped fresh chives
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Let's Make It
Combine first 3 ingredients in large bowl. Add potatoes; toss to evenly coat.
Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray; top with half the cheese. Repeat layers; cover with remaining potato mixture. Cover with lid.
Cook on HIGH 3-1/2 to 4-1/2 hours (or on LOW 7 to 8 hours); stir. Sprinkle with paprika and chives.
This favorite potato side dish makes a nice accompaniment to a serving of lean meat or poultry.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup 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.