Cheddar Ranch Mushroom Scalloped Potatoes: Crockpot Tips, FAQ & printable recipe

Tips for success

For perfectly even potato slices, use a mandoline set to 1/8-inch thickness. If you are slicing by hand, take your time to keep the slices uniform. Yukon Gold potatoes do not need peeling, but if you prefer a smoother texture, peel them before slicing. The skin adds a nice color contrast and helps the potatoes hold their shape during long cooking.

To make the dish ahead, assemble the layers in the slow cooker insert and refrigerate overnight. In the morning, simply place the insert in the slow cooker and cook on low. This is a great make-ahead option for holidays or busy days. If you have leftover cooked potatoes, they reheat well in the microwave or on the stovetop.

Variations

• Add Bacon: Layer cooked, crumbled bacon between the potato slices for a smoky, savory twist. Use about 6 slices of bacon, cooked and crumbled, and add it in the first layer.
• Use Cream of Chicken Soup: Swap the cream of mushroom soup for cream of chicken soup for a different flavor profile. Note that this version is not vegetarian.
• Add Garlic and Onion: Sprinkle 1 teaspoon of garlic powder and 1/2 cup of finely chopped onion over the potato layers for extra depth. Add the onion with the soup layer.
• Make it Spicy: Add 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño to the soup layer for a kick of heat. Adjust the amount to taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave, or reheat the whole dish in a 350°F oven covered with foil for 20-30 minutes, until hot.

Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, and the potatoes will absorb some of the liquid.

To reheat, spoon portions into a microwave-safe dish and heat in 30-second bursts until hot, or reheat in a saucepan over medium-low heat with a splash of milk to loosen the sauce.

This dish can be assembled up to 24 hours in advance. Layer the potatoes, soup, ranch seasoning, cheese, and butter in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours, adding about 30 minutes to the cooking time because the ingredients start cold. This makes it perfect for planning ahead for a busy weeknight or a holiday dinner.

Serving ideas

Serve these scalloped potatoes as a hearty side dish alongside roasted chicken, grilled steak, pork chops, or even a simple green salad.

The creamy, cheesy potatoes are rich enough to stand on their own, but they also pair well with lighter mains like baked fish or roasted vegetables. For a complete meal, add a side of steamed broccoli or green beans.

For a festive presentation, transfer the finished potatoes to a serving platter and garnish with a sprinkle of fresh chives or parsley, if desired.

The dish also makes a great addition to a potluck or holiday buffet, as it holds its heat well in the slow cooker. Set the slow cooker to 'warm' after cooking to keep the potatoes at the perfect temperature for serving.

Frequently asked questions

Recipe card

Cheddar Ranch Mushroom Scalloped Potatoes: Crockpot

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 3 lb Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 oz dry buttermilk ranch seasoning mix (about 2 tbsp)
• 2 cups shredded sharp yellow cheddar cheese
• 4 tbsp salted butter, cut into pats

Instructions

1. Place the sliced Yukon Gold potatoes in the slow cooker in overlapping layers, spreading them evenly across the bottom and up the sides. Press down gently to compact them slightly.
2. Spoon the condensed cream of mushroom soup over the potatoes, spreading it as evenly as you can. Sprinkle the dry buttermilk ranch seasoning mix over the soup.
3. Shower the shredded sharp cheddar cheese evenly over the top. Dot with the pats of salted butter, distributing them across the surface.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are fork-tender and the cheese is melted and bubbly. Do not lift the lid during the first 3 hours of cooking.
5. Once the potatoes are tender, turn off the slow cooker. Let the dish rest for 5 minutes, then scoop out generous portions onto plates. Serve hot.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

34 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.