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Creamy Crockpot Scalloped Potatoes


These slow cooker scalloped potatoes are easy to make with a cheese and condensed soup sauce. Feel free to use cream of celery soup instead of the cream of mushroom soup.

Cook Time: 8 hours

Total Time: 8 hours

Yield: Serves 6


  • 7 to 9 medium potatoes, peeled, thinly sliced, about 2 1/2 pounds
  • 1 cup cold water
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons butter
  • 1 medium onion, thinly sliced
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 6 ounces American cheese, cubed, slices, or shredded


Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar, then drain. Put half of sliced potatoes in a buttered or greased 3 1/2 to 5-quart slow cooker. Top with half of onion slices, half of the flour, half of the salt and half of the pepper. Dot with half of the butter. Repeat layers; dot with remaining butter. Spoon soup over the top. Cover and cook on Low for 6 to 7 hours, or 3 to 3 1/2 hours on high. Slow cooker temperatures vary, so check for tenderness from time to time.

Add cheese about 30 minutes before serving.

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