These Unbelievably Easy Slow Cooker Scalloped Potatoes Are So Good

April 30, 2018

The thought of making scalloped potatoes was overwhelming to me — until I came up with slow cooker scalloped potatoes. I used Yukon Gold potatoes over Russet or red potatoes. I love the buttery taste of yellow potatoes and I feel like they make the dish so much more flavorful. I sliced mine very thinly and I left the peels on to give the casserole a little more character (and, okay, save some time). However, if you prefer you can always peel the potatoes. I also made a creamy sauce on my stovetop, instead of using canned soup. It’s an extra step, but it’s so worth it (trust me).

Karen Petersen is a cookbook author and food blogger at 365 Days of Slow Cooking. Mostly she writes about the new foods and recipes she's been making at her home for her husband and two children. She loves easy recipes that are full of flavor. She is a crockpot connoisseur and has created over 1000 slow cooker recipes in the past 5 1/2 years. She loves dessert more than anything else in the whole world and likes to plan it, make it, eat it, talk about it while eating it and then review it after it's gone. You can also visit Karen on Twitter, Facebook, Instagram, Google+, and Pinterest.