Crockpot Scalloped Potatoes
Creamy scalloped potatoes made in the slow cooker with cheddar soup, Velveeta, sharp cheddar, and evaporated milk.
AmericanVegetarianIntermediate360 minBy Northstar
Ingredients
Servings
8
- 7 whole potatoes, thinly sliced
- 10 0.8 oz can cheddar cheese soup
- 1 cup Velveeta cheese
- 1 0.5 cup grated sharp cheddar cheese
- 12 oz can evaporated milk
- 1 pinch salt and pepper to taste
Instructions
- 1
Spray crockpot with cooking spray.
- 2
Fill crockpot half full of the sliced potatoes.
- 3
Layer with half the soup, half the Velveeta (chunked), half the grated cheddar, and half the evaporated milk. Season with salt and pepper.
- 4
Repeat layers with remaining ingredients.
- 5
Cook on high for about 6 hours, checking periodically and adding more milk if needed.
Tags
crockpotcheeseslow cookerscalloped potatoesamericanside