Slow cooker amish scalloped potatoes
Creamy slow cooker scalloped potatoes with tender layers and a rich comforting sauce perfect for cozy family dinners.
- Prep Time: 15–20 minutes
- Cook Time: 3–4 hours (HIGH) or 6–7 hours (LOW)
- Total Time: 4–7 hours
- Yield: Serves 6
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Amish / American
- Diet: Vegetarian
Ingredients
2 pounds russet or Yukon Gold potatoes (peeled & thinly sliced)
1 (10.5 oz) can condensed cream of mushroom soup
1 cup whole milk
1 tsp kosher salt
1/2 tsp black pepper
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.
Find it online: https://allrecipesmade.com/slow-cooker-amish-scalloped-potatoes/
