There’s something about a slow cooker full of scalloped potatoes that feels like Sunday afternoons back on the farm, when time moved a little slower and supper was the center of the day. This pared‑down version uses just four simple ingredients, the same kind of pantry staples our mothers and grandmothers leaned on when the weather was bad and the nearest store was a good drive away. Thinly sliced russet potatoes melt down into tender layers, bathed in a creamy, cheesy sauce that bubbles away while you tend to the rest of your day. It’s the kind of dish you make when you want that old‑fashioned comfort without fussing over the oven, the kind that waits patiently on the counter until everyone’s ready to gather around the table.
These slow cooker scalloped potatoes are at home beside just about any hearty Midwestern main dish. They’re wonderful with a pan‑seared pork chop, a simple roast chicken, or a meatloaf glazed with ketchup and brown sugar. Add a green vegetable—steamed green beans, buttered peas, or a simple tossed salad with a tangy dressing—to balance the richness. On potluck days, let the crock sit on the buffet line next to baked ham and a bowl of coleslaw; folks will come back for a second spoonful. For a cozy meatless supper, serve these potatoes with sliced tomatoes in summer or a skillet of sautéed cabbage in the colder months, and you’ll have a plate that feels like home.
4-Ingredient Slow Cooker Scalloped Potatoes
Ingredients
2 1/2 pounds russet potatoes, peeled and thinly sliced
2 cups shredded cheddar cheese (mild or medium)
2 cups heavy cream (or half-and-half for a lighter version)
1 1/2 teaspoons salt (plus more to taste)
2 cups shredded cheddar cheese (mild or medium)
2 cups heavy cream (or half-and-half for a lighter version)
1 1/2 teaspoons salt (plus more to taste)
Directions
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