4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
This 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole is creamy, cheesy, and effortlessly comforting. Frozen hash browns, condensed soup, cream, and cheddar layer together in the slow cooker for an easy holiday breakfast or side dish.
Ingredients
- 1 32-ounce bag frozen shredded hash brown potatoes unthawed
- 1 10.5-ounce can condensed cream of chicken soup or cream of mushroom soup for a vegetarian version
- 1 1/2 cups heavy cream or half-and-half
- 3 cups shredded sharp cheddar cheese divided
- butter or nonstick cooking spray for greasing the slow cooker
Instructions
- Lightly grease a large oval 5- to 6-quart slow cooker with butter or nonstick spray, covering the bottom and sides, especially around the edges.
- In a medium bowl, whisk together the condensed soup and the heavy cream or half-and-half until smooth and pourable.
- Spread half of the frozen shredded hash browns evenly across the bottom of the greased slow cooker without thawing them.
- Sprinkle about 1 1/2 cups of the sharp cheddar over the first potato layer.
- Slowly pour half of the soup-and-cream mixture over the potatoes and cheese, covering the surface fairly evenly without stirring the layers together.
- Add the remaining frozen hash browns in an even layer, top with the remaining 1 1/2 cups cheddar, and pour the rest of the soup-and-cream mixture across the top.
- Cover and cook on LOW for 4 to 5 hours, until the potatoes are tender all the way through and the edges are bubbling and lightly golden.
- Turn the slow cooker to WARM and leave it covered for 15 to 20 minutes so the casserole can thicken before serving.
Notes
Do not leave the finished casserole on WARM for more than 2 hours before refrigerating leftovers. Store leftovers in shallow containers in the refrigerator for 2 to 3 days. Reheat portions until steaming hot, adding a small splash of cream or milk if needed. The casserole can also be reheated in a covered baking dish in the oven.
Nutrition
Calories: 500kcal
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