My Sweet Marie

Creamy Scallop Potatoes – Slow Cooker

Posted on: March 31, 2013

Happy Easter all! We will be celebrating with my hubby’s family today and their tradition for Easter is Ham and scalloped potatoes! I’ll be bringing the taters! To make life easier on the hostess, I am doing  them in the crock pot or slow cooker! It is really easy and once they’re in, you are done for several hours! This makes a batch big enough for 20 people, so if you’re a smaller gang, halve it! Here’s how I do it:


  • 10 lbs potatoes
  • 3 onions- small
  • 1 cup flour or gf flour
  • 1/4 cup butter
  • 2 LT or 8 cups of milk – any type of milk according to your diet! (soy,buttermilk, 2%, almond or coconut!)
  • salt and pepper
  • 1 bag of shredded cheese (cheddar, monterey jack, brick, mozza etc)


  1. Using your blade on your food processor, slice all the potatoes and onions. I don’t bother peeling the potatoes but feel free if you want to!
  2. Toss the potatoes in a large bowl and cover with the flour, salt and pepper to taste. Try to get them all covered or dusted with the flour.
  3. Place half the potatoes in the crock pot , dotting them with the butter and then top with half the cheese. Repeat ending with the cheese.
  4. Add the milk making sure all taters are covered with the milk.
  5. Cook on high for 4 hours or until done to your likeness. If too wet at the end take off the lid for 30 minutes or so.
  6. Enjoy with your beautiful ham!

2 Responses to "Creamy Scallop Potatoes – Slow Cooker"

This recipe is terrific! It frees up the oven space and also doesn’t burn around the edges like mine usually do.

Exactly why I made it! Needed the oven for the ham!

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