There is something mighty satisfying about turning a humble box of dry scalloped potatoes and a handful of pantry staples into a rich, cozy supper that feels a little special. This slow cooker version leans into the spirit of National Red Wine Day by stirring red wine into the creamy potatoes, giving the whole dish a deeper savory flavor and a lovely old-fashioned supper-table charm. It is the kind of recipe busy home cooks appreciate, because the crock does the work while the kitchen fills with that supper-is-coming smell.
Serve these potatoes alongside roasted chicken, pork chops, sliced ham, or simple grilled sausage if you want to round them into a heartier meal. They also sit nicely next to a crisp green salad, buttered green beans, or glazed carrots, since a fresh or lightly sweet side balances the creamy, wine-kissed potatoes. A slice of crusty bread is never out of place for catching the sauce.
6-Ingredient Slow Cooker National Red Wine Day Potatoes
Servings: 6
Ingredients
1 box dry scalloped potatoes, with sauce mix included
2 cups low-sodium chicken broth
1 cup dry red wine
1 cup heavy cream
1 medium onion, thinly sliced
2 tablespoons butter, cut into small pieces
Directions
1. Lightly butter or spray the inside of a 5- to 6-quart slow cooker. Pour in the dry potato slices and the sauce mix from the box, then scatter the sliced onion over the top.
2. In a bowl or large measuring cup, whisk together the chicken broth, red wine, and heavy cream until well blended.
3. Pour the liquid mixture evenly over the potatoes and onions. Dot the butter across the top.
4. Cover and cook on low for 4 to 5 hours, or until the potatoes are tender and the sauce is creamy. If your slow cooker runs hot, check a bit early to keep the edges from overcooking.
5. Let the potatoes rest uncovered for 10 to 15 minutes before serving so the sauce can thicken a little. Spoon into bowls or onto plates and serve warm.
Variations & Tips
Make It Heartier: Add 1 to 2 cups of diced cooked ham or browned sausage between the potato layers if you want this to eat more like a main dish. The smoky, salty meat pairs especially well with the richness of the wine and cream.
Cheesy Supper Version: Stir in 1 cup shredded sharp cheddar during the last 20 minutes of cooking for a fuller, old-school casserole flavor. If the sauce gets very thick, add a splash of broth before serving.
Use the Right Wine: Choose a dry red wine such as cabernet sauvignon, merlot, or pinot noir. Avoid sweet red wines here, since they can make the sauce taste a little off balance.
Give It Time to Rest: Boxed scalloped potatoes need a few minutes after cooking to absorb liquid and settle into that velvety texture. If the sauce seems loose at first, do not fret; a short rest usually fixes it nicely.