Crockpot Scalloped Potatoes

  • 2 lbs. potatoes (about 6 medium)
  • 1/4 t. pepper
  • 3 T. butter
  • 1 small onion, thinly sliced (optional)
  • 1 can cream of mushroom soup – (10 oz.)
  • 3/4 cup milk
  • 1/4 C. flour
  • 1 t. salt
  • 4 slice American cheese

Peel and thinly slice potatoes. Put sliced potatoes in greased CROCK-POT. Top with onion slices. Mix flour and milk together along with undiluted soup and butter, salt and pepper then pour over potatoes. You can layer diced ham with the potatoes, or you can place pork chops on top of the soup/potatoes and cook. Add the cheese slices during the last 30 minutes of cooking. If you use pork chops you will need to brown them on stovetop in frying pan first, and you may want to eliminate the cheese.

Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).

Submitted by HBHW reader Granny Annie.

Here is another delicious crockpot recipe from Granny Annie …. crockpot beef stroganoff.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.



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Comments

  1. The recipe for Crockpot Scalloped Potatoes has no ingredients list.

  2. This sounds good. Has anyone tried it yet?

  3. I appreciate this recipe. A lady at our old church used to fix this, but I didn’t have cooking times. I just knew that she would put it in the crockpot with ham before church and come home to cooked potatoes.

    The recipe I have uses cream of celery soup and a can of cream of cheddar instead of the other cheese. It makes it a bit more frugal if you can find these things on sale. My friend always said that if it ended up a little too watery at the end of cooking, she’d pour off the excess and mash up a couple of potato slices and have it as potato soup the next day. :)

    And, Jackie — it IS delicious!!

  4. I know this is an older recipe on here but I feel like I should comment on it because it is my GO-TO recipe for every single picnic, cookout, family function and well, just about any time I have some potatoes sitting around that need used. My son is CRAZY over this recipe and begs me to make it at least once a week. I use cream of chicken instead of cream of mushroom but other than that, we keep it the same. The entire family loves it and there are NEVER left overs and they dislike any other scalloped potatoes. I love that it uses American cheese slices too because with kids, we always have that in the house so it’s one of those recipes that I always have the ingredients on hand. Delicious!

    • The Hillbilly Housewife says:

      Thank you, Jeri, for taking the time to comment on this recipe. It is an oldie but a goodie, isn’t it. ;) Thank you also for mentioning your recipe tweak – using cream of chicken instead of cream of mushroom. That’s a great idea and one that I’m thinking adds a lot of flavor. Plus, if kids are fussy about mushrooms (I know some can spot even the smallest speck) this is a great alternative. I’m so glad you found a real GO-TO recipe for your family!

  5. Great recipe! If you cannot eat Gluten like me, then try the following modifications. Instead of the soup use sour cream & chicken bouillon granules instead of the salt & use a gluten free flour mix & as always check your labels for the other ingredients (gluten free). I made this version for a huge family gathering we have every year (annual pumpkin carving) at our house & they were all eaten…no questions ask!

  6. Very interested in this recipe. How many does it serve?

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