Slow Cooker Scallop Potatoes


- 1 cup Sour Cream

- 1 can Condensed Cream of Potato soup

- 1 tbsp Worcestershire Sauce

- 2 lbs small red potatoes

- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make it cheesier)

- 1/2 tsp paprika

- 3 tbsp chopped fresh chives for topping


Thinly slice potatoes and set aside. (I was able to bust out my mandolin and slice them really thin. Don't forget to use your gadgets if you have them.)

Mix sour cream, can of soup, and Worcestershire sauce together in a large bowl.  Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.

Spoon 1/2 of the potato mixture into a Crock pot sprayed with cooking spray.  Top with 3/4 cup of the shredded cheese.  Repeat layer with remaining potatoes and cheese.

Cook on HIGH for 3.5 to 4.5 hours or on LOW for 7 to 8 hours.  Serve topped with a sprinkle of paprika and chives.