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Scalloped Potatoes (slow cooker) made with Rustlin’ Rob’s Bourbon Worcestershire Sauce

Heat Level: Mild
Category: Slow Cooker - Vegetables, Side Dish - Vegetables

INGREDIENTS:
  • 1 cup sour cream (we used fat free)
  • 1 can condensed cream of potato soup
  • 1 tbsp Rustlin’ Rob’s Bourbon Worcestershire Sauce
  • 2 lbs small red potatoes (I peeled mine but that is optional)
  • 1+½ cups shredded cheddar cheese
  • ½ tsp paprika
  • 3 tbsp chopped fresh chives for topping
DIRECTIONS:
  1. Thinly slice potatoes and set aside.
  2. Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.
  3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
  4. Spoon ½ of the potato mixture into slow cooker sprayed with cooking spray.
  5. Top with ¾ cup of shredded cheese. Repeat layer with remaining potatoes and cheese.
  6. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Give them a quick stir about halfway through cooking time.
  7. Serve topped with a sprinkle of paprika and chives.

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