4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole

Step-by-Step Instructions

1. Prep the Pot: Lightly grease the inside of your slow cooker with non-stick cooking spray or butter.

2. Whisk the Cream Base: In a medium bowl, whisk together the condensed soup and heavy cream until smooth.

3. Layer the Casserole: Arrange one-third of the sliced potatoes evenly across the bottom of the slow cooker. Pour one-third of the soup mixture over the potatoes, then sprinkle with ⅔ cup of shredded cheddar cheese. Repeat these layers twice more, ending with a generous top layer of cheese.

4. Slow Cook: Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours), until a knife slides effortlessly through the center layer of potatoes.

5. Rest and Serve: Turn off the heat and let the casserole sit covered for 10–15 minutes before serving. This allows the creamy cheese sauce to thicken and cling perfectly to the tender potato slices.

Serving Ideas & Hosting Tips

• Brunch Companion: Pair these rich, cheesy potatoes with a Mother’s Day brunch spread featuring quiche, smoked salmon, or maple-glazed baked ham.

• Fresh Herb Finish: Garnish with finely chopped fresh chives, parsley, or green onions right before serving for a pop of color and fresh flavor.

• Oven Space Saver: Making scalloped potatoes in the slow cooker frees up valuable oven real estate for the main protein, whether roasting a chicken, ham, or prime rib.