Slow Cooker Scalloped Potatoes
An easy way to make scalloped potatoes without heating up the entire kitchen!
Equipment
- 1 Crock Pot or slow cooker
Ingredients
- 3 pounds potatoes
- 12 oz smoked sausage
- 1 can cream of chicken soup
- ⅔ cup milk
- ½ tsp nutmeg (freshly grated)
- ½ tsp black pepper (freshly cracked)
- 1 tsp onion powder
- 1 tsp salt
Instructions
- Slice the sausage and fry it in a pan until gently browned. Set aside.
- Mix the soup, milk, and seasonings.
- Peel and thinly slice the potatoes.
- Spray your slow cooker with cooking spray, making sure that the sides are coated.
- Layer in the potatoes and sausage.
- Pour the soup mixture over the potatoes and sausage. If the liquid doesn't quite cover the potatoes, add a bit of milk to make up the difference.
- Place the lid on the Crock Pot and cook on high for four hours.
- Check after an hour to see if more liquid is needed. If so, add a bit of warmed milk to the slow cooker.
- After four hours, test the potatoes for doneness with a knife. If necessary, cook for an additional 30-60 minutes.
- Once the potatoes are cooked, turn off the slow cooker, remove the lid and allow to rest for 30 minutes for the sauce to thicken.
Notes
You can use whichever cream style soup you like—cream of celery or cream of mushroom also work great in this recipe.
You can also use whatever kind of meat you like. Leftover ham or corned beef also work well.
