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Slow-Cooker Scalloped Potatoes
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Slow-Cooker Scalloped Potatoes

3 Hr(s) 50 Min(s)
20 Min(s) Prep
3 Hr(s) 30 Min(s) Cook
Try a batch of our Slow-Cooker Scalloped Potatoes with your meal tonight. These Slow-Cooker Scalloped Potatoes take on a rich taste as they slowly simmer.
What You Need
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12 servings
Original recipe yields 12 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (10-3/4 oz.) condensed cream of potato soup
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 lb. small red potatoes (about 8), very thinly sliced
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 tsp. paprika
3 Tbsp. chopped fresh chives
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Let's Make It
1
Combine first 3 ingredients in large bowl. Add potatoes; toss to evenly coat.
2
Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray; top with half the cheese. Repeat layers; cover with remaining potato mixture. Cover with lid.
3
Cook on HIGH 3-1/2 to 4-1/2 hours (or on LOW 7 to 8 hours); stir. Sprinkle with paprika and chives.
Kitchen Tips
Tip 1
Size Wise
This favorite potato side dish makes a nice accompaniment to a serving of lean meat or poultry.
Tip 2
How to Slice Potatoes Evenly
When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes in a bowl of cold water until ready to cook to prevent them from darkening.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 280mg
12%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 6g
12%
Vitamin A
8%
Vitamin C
6%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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