Pour evaporated milk over sliced potatoes, along with 4 ingredients, into slow cooker for a creamy dish that I plan meals around

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Variations & Tips

You can dress this basic recipe up or down depending on what you have on hand. For a heartier version, stir 1 to 1 1/2 cups of diced cooked ham into the layers before pouring on the evaporated milk. If you enjoy a little color and sweetness, add 1 thinly sliced bell pepper with the onion layers. For a cheesier dish, sprinkle an extra 1/2 cup of shredded cheddar over the top during the last 20 minutes of cooking so it melts but doesn’t get greasy. A pinch of garlic powder or dried thyme in with the salt and pepper gives a gentle flavor boost without changing the character of the dish.

Finished scalloped potatoes spooned into a simple dish

If you prefer a slightly thicker sauce, you can whisk 1 tablespoon of all-purpose flour into the evaporated milk before pouring it over the potatoes; whisk until smooth to avoid lumps. For food safety, use clean hands and utensils when handling the raw potatoes and slicing the onion, and keep the slow cooker covered during cooking to maintain a safe temperature. Do not cook this on the “keep warm” setting, as it won’t get hot enough to bring the potatoes and dairy into the safe zone quickly.

Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3 to 4 days; reheat thoroughly until steaming hot before serving. Avoid leaving the cooked potatoes sitting out on the counter for long periods, especially at potlucks—set the slow cooker to WARM to keep them safe and creamy.

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