I enjoy how simple and reliable this recipe is, using pantry staples to create something hearty and satisfying. The slow cooker does all the work, and I get a warm, creamy dish that’s perfect for family dinners or gatherings. It’s one of those meals that always feels comforting and familiar.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds russet or yukon gold potatoes, peeled and thinly sliced 1 (10.5-ounce) can condensed cream of mushroom soup 1 cup whole milk 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon unsalted butter or cooking spray (optional, for greasing)
Directions
I start by lightly greasing the inside of my slow cooker with butter or cooking spray to prevent sticking.
Then I peel the potatoes and slice them into thin, even rounds so they cook evenly.
In a bowl, I whisk together the cream of mushroom soup, milk, salt, and pepper until smooth.
I layer half of the sliced potatoes in the bottom of the slow cooker.
I repeat with the remaining potatoes to create even layers.
Next, I slowly pour the soup mixture over everything, making sure it spreads across the top and seeps between the layers.
I cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender and the sauce is thick and bubbly.
Once done, I let it rest on warm for about 10 to 15 minutes before serving so the sauce thickens slightly.
Servings and timing
This recipe serves 6 people. Prep time: about 15–20 minutes Cooking time: 3–4 hours (HIGH) or 6–7 hours (LOW) Total time: about 4 to 7 hours
Variations
I sometimes add thinly sliced onions between the layers for extra flavor. When I want it richer, I use half-and-half instead of milk. I also like adding shredded cheddar cheese between the layers or on top near the end of cooking. For a different taste, I swap the cream of mushroom soup for cream of chicken or celery.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk and warm it in the microwave or oven until heated through and creamy again.
FAQs
Can I use a different type of potato?
I like using russet or yukon gold, but I can use other varieties as long as they are sliced thinly.
Can I make this ahead of time?
I can assemble everything ahead and refrigerate it, then cook it when ready.
Why are my potatoes still firm?
I find this happens if the slices are too thick or the cooking time is too short.
Can I make this vegetarian?
Yes, this version is already vegetarian as long as I use a vegetarian-friendly soup.
Can I make this without a slow cooker?
Yes, I can bake it in the oven, though I find the slow cooker method easier and more hands-off.
Conclusion
I keep coming back to these slow cooker scalloped potatoes because they’re simple, hearty, and comforting. It’s a dependable recipe that brings warmth to the table with very little effort.
1 tbsp unsalted butter or cooking spray (optional, for greasing)
Instructions
Prepare Slow Cooker: Lightly grease the inside of your slow cooker with butter or cooking spray.
Slice Potatoes: Peel and slice potatoes into thin, even rounds (about 1/8–1/4 inch thick).
Mix Sauce: In a bowl, whisk together cream of mushroom soup, milk, salt, and pepper until smooth.
Layer Potatoes: Add half of the sliced potatoes to the slow cooker, spreading evenly. Repeat with the remaining potatoes.
Add Sauce: Pour the soup mixture over the potatoes, ensuring it spreads evenly and seeps between layers.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and sauce is thick and bubbly.
Rest: Let sit on warm for 10–15 minutes before serving to allow the sauce to thicken.
Notes
Slice potatoes thinly for even cooking.
Add sliced onions between layers for extra flavor.
Use half-and-half instead of milk for a richer texture.
Optional: add shredded cheddar cheese for a cheesy variation.
Reheat leftovers with a splash of milk to restore creaminess.
