The thought of making scalloped potatoes was overwhelming to me — until I came up with slow cooker scalloped potatoes. I used Yukon Gold potatoes over Russet or red potatoes. I love the buttery taste of yellow potatoes and I feel like they make the dish so much more flavorful. I sliced mine very thinly and I left the peels on to give the casserole a little more character (and, okay, save some time). However, if you prefer you can always peel the potatoes. I also made a creamy sauce on my stovetop, instead of using canned soup. It’s an extra step, but it’s so worth it (trust me).
