Menu

Slow-Cooker Scalloped Potatoes

  • Save Recipe
Slow-Cooker Scalloped Potatoes
  • Prep 20 min
  • Total 10 hr 35 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Serve a supreme side made in slow cooker- just by adding a handful of ingredients to potatoes.
Updated Aug 12, 2013

Ingredients

  • 6 medium potatoes (2 pounds), cut into 1/8-inch slices
  • 1 can (10 3/4 ounces) condensed cream of onion soup
  • 1 can (5 ounces) evaporated milk (2/3 cup)
  • 1 jar (2 ounces) diced pimientos, undrained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  • 1
    Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
  • 2
    Mix all ingredients; pour into cooker.
  • 3
    Cover and cook on low heat setting 10 to 12 hours or until potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Vary the taste by using whatever cream soup you have on hand, such as cream of mushroom, chicken or broccoli. You may want to add a thinly sliced small onion or 1/4 teaspoon onion powder if you decide not to use the onion soup.
  • tip 2
    For the cheese lovers in your family, sprinkle about 1/2 cup of their favorite shredded cheese over the top of the potatoes. Cover and let stand a few minutes so the cheese becomes warm and melty.

Nutrition

155 Calories, 3g Total Fat, 4g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
155
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
10mg
Sodium
460mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved