Crock Pot Scalloped Potatoes Recipe - Food.com (2024)

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photo by jessymroberts

1. Can you tell me how many pounds of potatoes? Large depends on the type of potato and, well, it's pretty subjective. Also, I'm a bit concerned about the amount of bacon fat that will result from uncooked bacon and wondering if you've tried it with cooked bacon did it change the recipe's flavor to mjuch? Thank you!

   Joy N.

Reviews

1. This was very good; even my picky eaters ate it. I cooked the bacon ahead of time and crumbled it onto the potatoes. The only thing I would do differently is to mix the cream of chicken soup with a little milk and pour half of it over the first layer of potatoes, onions, bacon, and cheese. Then pour the remaining mixture over the top. Because I just put the soup on top as the recipe stated, it was clumpy and didn't make it all the way through the potatoes. I will make this again.

   Bobbin

2. Since my first review in 2007, I have made this recipe countless times for potlucks as well as weeknight dinners. I just have to say how yummy it is each and every time. I do recommend adding a soup can full of milk if you plan to leave the house in the morning and come back for a ready-made dinner that night (10 hours cooking on low). Otherwise, the potatoes around the edge of the crock pot will burn. This is definitely a keeper in our household! Thanks again!I doubled this recipe and made it for our large family Christmas pot luck gathering. The only modifications I made were adding one more can of cream of chicken soup, 1 cup of milk and one more cup of shredded cheese. That was only because I knew it would have to cook three hours longer than the recipe instructed (due to party-planning logistics), and I didn't want it to burn or dry out. It was a big hit with both adults and children, and I received a few recipe requests. It turned out cheesy and sinfully delicious! I will definitely use this recipe for future pot luck functions. Thanks, Fluffy, for posting!

   MarthaStewartWanabe

3. Very good potatoes. I used a few extra potatoes and cooked on low for about 7 hours. Will try again without as much cheese and with some turkey bacon and lowfat soup.

   Indiana Debbie

4. These were very bacony & yummy... an easy way to make scalloped potatoes. I wish they had been just a touch creamier, but they were still really good. I followed the recipe exactly as written, except I sprinkled them with some fresh ground black pepper when I served them.

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   jessymroberts

5. I did more layers with the soup and added a tiny bit of milk (probably a quarter cup), per the other reviewers. I also used ham instead of bacon out of convenience. Maybe it will be better the second day as leftovers. I really like scalloped potatoes and I was expecting to be blown away with the five star rating that this dish had. I used cream of chicken soup, so maybe it had too strong of a chicken taste...I am not sure. Maybe I just can't get over the old fashioned taste of creamy scalloped potatoes made in the oven with milk, flour, and butter. However, this was a nice gluten free option. The meat and onions were enjoyable in the dish. It just didn't impress me.

   Kristy B.

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Tweaks

1. I used ham instead of bacon, added more layers while putting it in the pot, and added about a quarter cup of milk, which I think was a mistake because it turned out rather watery.

   Kristy B.

2. I do not review things very often but OMG. This is possibly one of the best things I have ever made. I followed the recipe for the grocery list and basic ingredients/reviews. I do not like making bacon, so I used ham.<br/><br/>I used about double the potatoes. I used cream of mushroom soup instead of cream of chicken, only by mistake. I used 2 cans of it mixed in a bowl with milk until it was barely pourable - not watery, not too thick. I actually spooned the soup onto the potato mixture. I layered potatoes, ham, onions, cheese, soup and again and again. Ended with potatoes topped with just cheese. I made a huge recipe on low @ 7-1/2 hours. Was absolutely, 100% delicious!!

   Cindy S.

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