Here’s a scalloped potato dish that is so tasty and satisfying that it makes a complete meal on its own. You really don’t need anything to accompany it except, perhaps, a small salad (which is what I did). “Slow Cooker Scalloped Potatoes” from is rich, creamy, and delicious, and like most slow cooker recipes, it was really easy to make.

Slow Cooker Scalloped Potatoes

Slow Cooker Scalloped Potatoes

Here’s what you need:

  • 8 potatoes, thinly sliced
  • 1 can of cheddar cheese soup
  • 1 cup of processed cheddar cheese spread, cubed
  • 1 ½ cups sharp Cheddar cheese, grated
  • 12 ounces evaporated milk
  • salt and pepper to taste

Here’s what to do:

  • Coat the inside of a slow cooker with nonstick cooking spray.
  • In the slow cooker, layer half of the potatoes, half of the soup, half of the cheeses, and half of the milk.
  • Repeat the layers.
  • Season with salt and pepper to taste.
  • Cook on the high heat setting for approximately 6 hours. Note: you may need to add more milk as it cooks.

I served this terrific dish for dinner with a small garden salad, and as I said before, it was plenty to satisfy my appetite. It was the perfect way to end my vegetarian day for this week. Enjoy!