There’s really not much to say about this slow cooker scalloped potatoes dish except that it’s delicious. The potatoes are soft (fork easily slides in), covered in a creamy sauce, with cheese on top and pieces of kielbasa throughout making it a full meal. I sure hope you try this recipe soon!
Where does the name “scalloped potatoes” come from?
Just some quick history on how scalloped potatoes got it’s name. “Scalloped” comes from the old English word “collop” which means to “slice thinly”. It’s thought that the first scalloped potato dish either came from England or the Americas. And no, there are no actual scallops in scalloped potatoes. 🙂
How long do scalloped potatoes take in the slow cooker?
These scalloped potatoes take 3 and a half hours on HIGH or 7 hours on LOW in the slow cooker.
Do I need to peel the potatoes?
This is entirely up to you. Usually I don’t peel the potatoes because who has time for that? Plus we usually grow the potatoes we eat, so I want to use every bit of them. I also think the peels give the final dish more of a rustic look. Don’t like peels though? Then peel away!
How to Make
First, spray your slow cooker pot. This will prevent the potatoes and cheese from sticking to the sides.
Slice potatoes as thin as you can possibly can. I throw mine in the food processor with a slicing blade and they’re done in a minute. Another magical thing the food processor does!
Spread potatoes in the bottom of slow cooker.
Layer with onions/minced garlic. You can slice your onions up smaller if you’d like. We leave them big as we have some “non onion” eaters in the house (it’s me).
Grab your ring of cooked kielbasa and chop it up.
Now add the chopped kielbasa in the slow cooker.
Sprinkle cheese in.
In a small bowl mix cream of mushroom soup, milk, garlic powder and pepper. There’s no need for salt, the mushroom soup already has enough salt in it.
Pour creamy mixture on top.
Close the lid and cook. Serve with some fluffy rolls or crockpot bread and dinner is ready!
Can I bake this in the oven?
Yes, you sure can! Prepare as instructed in baking dish, cover with aluminum foil and bake for 75 minutes at 325 degrees F. Remove the foil and bake for 15 more minutes.
How to freeze scalloped potatoes
This recipe freezes well. Cook as instructed, allow to cool and then cover with aluminum foil and freeze. When ready to serve, defrost overnight in the fridge, and then reheat at 325 degrees for 30-40 minutes.
Recipe Help
Don’t like cream of mushroom soup? Use cream of chicken soup or cream of broccoli instead. Don’t have kielbasa? Use chopped up cooked ham (great for leftover ham!) or chopped seasoned pork chops. I would stay away from ground meat as that will make the potatoes greasy. Don’t want to add meat? That’s fine, just skip it. Want to add more veggies? Add sliced carrots, broccoli florets or mushrooms to the slow cooker too. Want to cut calories? Only use 1 cup of cheese.
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