These slow cooker scalloped potatoes are the kind of easy comfort food that disappears fast at potlucks, cookouts, and family suppers. Using thin-sliced Satina potatoes keeps the layers tender and creamy, while just a few simple ingredients make this recipe wonderfully low-stress when you need something reliable for a crowd. It has that old-fashioned casserole feel people love, but the slow cooker does the heavy lifting so you can get on with the rest of the day.Serve these creamy potatoes alongside grilled burgers, barbecued chicken, pulled pork, ham, or simple bratwurst for an easy block party spread. They also pair nicely with a crisp green salad, sliced watermelon, baked beans, or fresh corn on the cob, which helps balance the richness and makes the whole meal feel extra summery.4-Ingredient Slow Cooker August Block Party Layered Cream Scalloped Potatoes using Thin-Sliced Satina PotatoesServings: 8 to 10Finished scalloped potatoes plated from the slow cookerFinished scalloped potatoes plated from the slow cookerIngredients3 pounds thin-sliced Satina potatoes2 cups heavy cream2 cups shredded sharp cheddar cheese1 packet onion soup mixMain ingredients for scalloped potatoesMain ingredients for scalloped potatoesDirections1. Lightly coat the inside of a 6-quart oval slow cooker with cooking spray or a thin layer of butter to help prevent sticking.Greased slow cooker ready for the potatoesGreased slow cooker ready for the potatoes2. In a large bowl, stir the heavy cream and onion soup mix together until well combined.Cream and onion soup mix being stirred togetherCream and onion soup mix being stirred together3. Place a layer of thin-sliced potatoes in the bottom of the slow cooker, slightly overlapping the slices. Spoon a little of the cream mixture over the potatoes, then sprinkle with a handful of cheddar cheese.First layer of potatoes, cream, and cheese in the slow cookerFirst layer of potatoes, cream, and cheese in the slow cooker4. Repeat the layers of potatoes, cream mixture, and cheese until all the ingredients are used, finishing with cheese on top. Press the layers down gently so the cream settles between the slices.Slow cooker filled with layered scalloped potatoes before cookingSlow cooker filled with layered scalloped potatoes before cooking5. Cover and cook on low for 5 to 6 hours, or until the potatoes are very tender and the sauce is bubbling around the edges. If desired, uncover for the last 20 to 30 minutes to let the top set a bit more.Cooked scalloped potatoes bubbling in the slow cookerCooked scalloped potatoes bubbling in the slow cooker6. Let the potatoes rest for 10 to 15 minutes before serving so the layers can settle and scoop more neatly.Final plated scalloped potatoes with summer sidesFinal plated scalloped potatoes with summer sidesVariations & TipsFor extra cheesy potatoes: Add an extra cup of shredded cheddar to the top during the last 30 minutes of cooking if your crowd loves a richer, cheesier finish.For a milder family version: Use a mild cheddar instead of sharp cheddar for a softer flavor that tends to go over especially well with younger eaters and picky guests.For cleaner slices: If you want the potatoes to hold together more like a casserole on the serving table, let them rest a little longer before scooping. That short wait really helps the cream thicken back up.For easy prep ahead: Slice the potatoes ahead of time and keep them covered in cold water in the refrigerator for a few hours. Drain and pat them dry before layering so the sauce does not get watered down.For even cooking: Try to keep the potato slices as uniform and thin as possible. When the slices are close in thickness, the layers cook through at the same rate and turn out nice and tender from edge to center.
Ingredient Slow Cooker August Block Party Layered Cream Scalloped Potatoes using Thin-Sliced Satina Potatoes
