How to Cook Scalloped Potatoes
I love potatoes…..always have and always will!! I think that has also been passed to my kids, because even those that have left the nest, have a love for potatoes.
This recipe hits the mark for an easy, minimal prep potato recipe. It is easy enough to make for a midweek or Sunday dinner meal, but also good enough to make to serve for holidays.
I think it will become one of your favorites, once you give it a try!
It doesn’t utilize unhealthy canned goods from the store, but rather uses good, wholesome ingredients…that makes it a keeper in my recipe box!
Crockpot Scalloped Potatoes Recipe
What You Need:
- 6 cups small cubed fresh potatoes (I use organic potatoes, so just leave the skins on. You can choose to peel though, if you like.)
- 1/2 cup butter
- 1/4 cup finely, chopped onion
- 1 cup cream
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 t. chicken bouillon
- Salt and pepper to taste
1. Wash potatoes and dice into cubes. Boil for 10 minutes in large saucepan.
2. Drain potatoes and place in a large bowl. I like to use the same saucepan that my potatoes just boiled in to make the sauce.
3. Add chopped onion and salt and pepper to potatoes.
4. In your saucepan, add in the butter and melt it. Once melted, add in the cream and sour cream. Keep burner on low, so cream doesn’t get too hot. Add in your bouillon. I use an organic one and just scoop out a teaspoon of it. You could also use one cube, if that’s what you have on hand.
5. Add your shredded cheese in last and let it melt. I usually just turn the burner off and let it melt and stir it all together.
6. Once your sauce it melted and warmed through, add it over your potatoes and stir to incorporate all of it.
7. Spray your crockpot and place the potato mixture inside. That’s it!! Cook on low setting for 4 hours. Good to go then.
IF you like to have a crusty, bubbly like top…you can vent the lid on this for an extra half hour. It just allows some of the juice to firm up more and give it a thicker consistency. I don’t do that all the time, just depends on when I get it put together and when it is needed for the meal.
These potatoes are great as leftovers, too, so don’t worry about making a full batch or even doubling, if needed. If you do make a double batch, you may want to give them a stir about halfway through the cooking time.
These are so yummy!! My hubby has a favorite place to eat on special occasions and they serve a side potato called “dutchess”….he gave the approval that these taste just like those!
Enjoy!
Tejas Prairie Hen says
May 13, 2015 at 10:12 amThis looks yummy! I’m guessing the boiling beforehand is to stop the potatoes from turning black? I’ve always had problems with potatoes turning black in the crock pot, but never thought to boil them first. Thought only lemon juice could work. Thanks!
Paul says
May 18, 2015 at 6:07 pmI enjoy your website very much. And i’ve tried some of your recipes with good results. But i have to be honest here. These potatoes are a disaster. Real scalloped potatoes are in a class by themselves. And they need to be baked in the oven. Some dishes can be simplified with success. And i love using the crockpot too. But, this dish isn’t one of them. You can see in your last picture that the sauce has separated, and isn’t clinging to the taters. So what you’ve ended up with is hot potatoes and a watery/separated disgusting mess. Again, i don’t want to be rude here. But if one of your readers makes this. It’s NOT going to be pretty. God bless…
Merissa says
May 18, 2015 at 8:04 pmI highly recommend that you try these before criticizing them so harshly. They are amazing! And as we mentioned, these are not true scalloped potatoes but they have a very similar taste.
Tia says
May 19, 2015 at 8:35 amThank-you for the receipe on Scalloped pototoes. I will definetly try them. I as well love pototoes.
Tia.
debra says
May 25, 2015 at 3:29 amMade this tonight but put it in the oven rather than slowcooker (bub snoozed late so I did too). I added a little fried bacon and used onioin salt rather than onion for my non-onion-loving family. It was delicious, everyone loved it and the kids wanted to eat all the leftovers. Big win for these spuds!
Janet says
May 30, 2015 at 12:04 pmWell, i read the recipe thoroughly {three times in fact}. Made them for a family get-together last night. And… wait for it… they bombed! Thank God i had an additional side dish. Otherwise i would be even more perturbed. Frankly, i don’t know who actually made these from the comments above? Now i’m a bit sceptical. Seems like friends, family or groupies chimed in for their “support”. But i couldn’t even salvage this dish. Just like “Paul” said. The sauce separated into a gooey, glammy mess. They didn’t even taste remotely like scalloped potatoes. It was more like potato soup than anything else. I just had to throw them out. And i really hate wasting food. Honestly, if someone takes the time to give a recipe critique. Listen to them and go over the recipe again.
Merissa says
May 30, 2015 at 12:15 pmJust so you know, none of the comments above and from family or friends and Paul stated in his comment that he did not try the recipe. We’ve made these many times and they are great! Did you make sure to add the cream and sour cream to the recipe? Both will help bind the cheese together into a sauce.
RITA says
April 1, 2016 at 11:27 pmPossibly is the problem they were not using real cheese or the cream was overheated????