Amish scalloped potatoes are beloved for their plainspoken comfort and thrifty pantry ingredients, and this slow cooker version keeps that spirit while making busy school-night cooking much easier. Using raw skin-on russet potato rounds adds a rustic texture and homey look, while the five-ingredient formula turns into a creamy, tender casserole with very little hands-on work.
This dish is rich and satisfying on its own, but it pairs especially well with simple roasted ham, sliced smoked sausage, baked chicken, or a crisp green salad to balance the creamy potatoes. For a true back-to-school supper, serve it with applesauce, green beans, or buttered corn, and bring it to the table with warm rolls for soaking up the extra sauce.
5-Ingredient Slow Cooker Amish Back to School Scallop
Servings: 6
Ingredients
2 1/2 pounds russet potatoes, scrubbed and sliced into 1/4-inch rounds
1 medium yellow onion, thinly sliced
1 can (10.5 ounces) condensed cream of mushroom soup
2 cups shredded cheddar cheese, divided
1 1/2 cups whole milk
Directions
1. Lightly grease the inside of a slow cooker. In a medium bowl, whisk together the condensed soup and milk until smooth.
2. Spread a layer of raw potato rounds in the bottom of the slow cooker, followed by a small handful of sliced onion, a spoonful of the soup mixture, and a sprinkle of cheddar. Repeat the layers until all the potatoes, onion, soup mixture, and about 1 1/2 cups of the cheese are used.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the sauce is bubbling around the edges.
4. Sprinkle the remaining 1/2 cup cheddar over the top, cover again, and cook for 10 to 15 minutes more, just until the cheese is melted. Let stand for 10 minutes before serving so the sauce can settle slightly.
Variations & Tips
Add ham: Turn this into a complete one-pot supper by layering in 1 to 2 cups of diced cooked ham between the potato layers. It adds salty, savory flavor and makes the dish hearty enough to stand on its own.
Choose your cheese: Sharp cheddar gives the most flavor, but Colby, Monterey Jack, or a cheddar blend also work well. For the smoothest sauce, shred cheese from a block instead of using pre-shredded cheese.
Slice evenly: Try to keep the potato rounds close to 1/4 inch thick so they cook at the same rate. If some slices are much thicker, the center may stay firm while the thinner pieces turn too soft.
Prevent sticking: Because dairy-based sauces can cling to the crock, a light coating of butter or nonstick spray in the slow cooker helps with cleanup and makes serving neater.
Make it onion-forward: If your family enjoys a little more sweetness and depth, use two onions instead of one. They soften beautifully during the long cook and give the casserole a fuller old-fashioned flavor.