Okay guys, you asked for it and I’m going to deliver! These Slow Cooker Scalloped Potatoes are delicious, easy, and would make the perfect side dish for your Christmas dinner table – or just a great side dish for any dinner! I love that these Slow Cooker Scalloped Potatoes are made in the slow cooker so that means another dish out of the oven, giving you more oven space and also being that they’re cooked in the slow cooker that means you won’t have to baby them along. Just prep, put in the slow cooker, leave them and enjoy the rest of your time in the kitchen preparing other dishes or catching up with family and friends!
Let’s start off by setting all of our ingredients out. If you’re making for a much larger crowd just double or triple this recipe. The recipe for these Slow Cooker Scalloped Potatoes is so simple it won’t be hard to double or even quadruple.
Wash and peel your potatoes with a potato peeler.
Slice your potatoes in thin slices (not too thin but you want these to be thin enough to cook efficiently. Thick slices will take longer to cook.)
Line the bottom of a 2 quart or larger slow cooker with some of the sliced potatoes. I like to line these in a spiral so that they are just slightly overlapping but not all on top of each other.
Sprinkle the potatoes lightly with salt.
Now lightly sprinkle ground black pepper over the Slow Cooker Scalloped Potatoes.
Follow the ground black pepper with garlic powder.
Follow the garlic powder with onion powder.
Now that this layer of potatoes are all seasoned, add a small amount of your milk.
After adding the milk, sprinkle on a small amount of fat free shredded cheddar cheese.
These Slow Cooker Scalloped Potatoes are already looking delicious!
Add another layer of potatoes and start all over again by adding a light sprinkle of the salt, pepper, garlic powder, and onion powder along with the milk and shredded cheddar cheese. Continue making these layers until all of the potatoes have been used. Finish the last layer with a sprinkle of the fat free shredded cheddar cheese on top.
You can’t have Slow Cooker Scalloped Potatoes without fresh green onion added in. Grab a stalk of green onion and chop the green part (only the green) until diced into small pieces.
Sprinkle the fresh chives on top of the potatoes in the slow cooker. This will add such a wonderful flavor to your Slow Cooked Scalloped Potatoes!
Now that the Slow Cooker Scalloped Potatoes are ready to cook, place the lid on the slow cooker and cook these on high 4-5 hours. Yes, I realize that you do have milk in there and you don’t want it to curdle, but unless your slow cooker cooks much faster than mine does, you should be fine. The milk in my Slow Cooker Scalloped Potatoes became slightly creamier but did not curdle. You want the potatoes to be fork tender so check them after 4 hours and see where you’re at.
After the potatoes cook, scoop them out and serve them up. I can promise your guests will be back for seconds!
I would love it if you shared photos of this dish on your Christmas table with me on Instagram and Facebook! Links for my social media channels are on the right hand side bar of this page.
I hope you all have a wonderful and Merry Christmas with those you love!
Slow Cooker Scalloped Potatoes
A delicious and savory slow cooked side dish.
- 4 medium russett potatoes
- 1 cup fat free shredded cheddar cheese
- 1 1/4 cup fat free milk
- 1 stalk green onion chopped just the green!
- salt to taste
- ground black pepper to taste
- garlic powder to taste
- onion powder to taste
Peel potatoes with a potato peeler, rinse off any dirt, and slice into thin slices.
Layer the bottom of the slow cooker with some of the sliced potatoes in a spiral, slightly overlapping but not stacked.
Season potatoes lightly with salt, pepper, garlic powder, and onion powder.
Pour 1/4 of the milk over the potatoes in the slow cooker and then add a sprinkle of cheese. Repeat these layers until all potatoes are in the slow cooker and end the layer with cheese on top.
Wash one stalk of green onion and chop into small pieces (just the green part). Sprinkle the fresh chives over the potatoes in the slow cooker, cover and cook on high 5 hours or until fork tender.
Serve hot and enjoy!
Recipe comes to 5 Smart Points for one 1/2 cup serving. Recipe yields 6 servings.
Shared at Whatcha Crockin’