There is something mighty satisfying about a supper that asks for just a handful of ingredients and still comes out tasting like you fussed half the afternoon. These slow cooker scalloped potatoes make the most of late summer’s thin-skinned Inca Gold potatoes, layering them up into a creamy, tender casserole with those beautiful browned edges that taste like the best part of the pan. It is the kind of humble Midwestern side that feels right at home beside a weeknight roast, a mess of green beans, or a simple supper when the garden is still giving and the evenings start turning a little cooler.
Serve these potatoes with baked ham, roast chicken, pork chops, or even a couple of fried eggs if you want to make a meal of them on their own. A crisp cucumber salad, buttered corn, sliced tomatoes, or plain cooked green beans all bring a fresh contrast to the richness, and if you are feeding a crowd, warm rolls and a dish of fruit round things out nicely.
4-Ingredient Slow Cooker Late Summer Supper Golden Edge Scalloped Potatoes using Thin-Sliced Inca Gold Potatoes
Serves 6
Ingredients
2 1/2 pounds Inca Gold potatoes, thinly sliced
Directions
1. Lightly butter or oil the inside of a black oval slow cooker, then layer in about one-third of the sliced potatoes. Sprinkle with some of the salt and some of the shredded cheddar, then drizzle with a little of the cream. Repeat the layers two more times, finishing with the remaining cheese on top.
2. Cover and cook on low for 5 to 6 hours, or until the potatoes are fork-tender and the cream has thickened into the layers.
3. If your slow cooker runs hot or has a browning setting, uncover for the last 20 to 30 minutes to help the top edges turn more golden. The potatoes are ready when the layers are soft, the sauce is creamy, and the edges are browned in places.
4. Let the potatoes rest for 10 minutes before serving so the cream can settle a bit. Spoon out portions, making sure everyone gets some of those golden edge pieces.
Variations & Tips
Add onion: If you do not mind stepping past four ingredients, a very thin layer of sliced sweet onion between the potatoes gives the whole dish a little extra savor and an old-fashioned supper table flavor.
Cheese choice: Sharp cheddar gives a hearty, familiar taste, but you can swap in Colby, Monterey Jack, or a mix if that is what you have in the refrigerator. A good melting cheese keeps the layers creamy and smooth.
For cleaner slices: Let the finished potatoes stand a little longer, closer to 15 minutes, before scooping. They will still be tender, but the cream will set up just enough to hold the layers better.
Watch your cooker: Slow cookers all have their own opinions. If yours cooks especially hot, check the potatoes at the 4 1/2-hour mark so the edges brown nicely without overcooking the center.
Make it a main dish: Stir in diced cooked ham or crumbled cooked bacon if you want to turn this side into a full supper. It is especially good with a tomato salad on the side.
