4-Ingredient Slow Cooker Potato Casserole
This 4-Ingredient Slow Cooker Potato Casserole delivers soft, creamy potatoes with a rich cheddar topping and almost no prep. It is an easy, comforting side dish for family dinners, lunches, or casual gatherings.
Ingredients
- 3 pounds sliced Superior potatoes Try to keep the slices fairly even.
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese Divided; use 1 1/2 cups for the potatoes and 1/2 cup for the topping.
- 1 cup sour cream Full-fat recommended.
Instructions
- Lightly grease the inside of your slow cooker with cooking spray or butter.
- In a large bowl, stir together the condensed cream of chicken soup, sour cream, and 1 1/2 cups of the shredded sharp cheddar cheese.
- Add the sliced Superior potatoes and gently fold them into the creamy mixture until every slice is coated.
- Transfer the coated potatoes and all of the creamy mixture into the greased slow cooker, then spread everything into an even layer.
- Cover and cook on low for 5 to 6 hours, until the potatoes are tender when pierced with a knife and the edges are hot and bubbling.
- Sprinkle the remaining 1/2 cup cheddar evenly over the top, cover again, and cook for 10 to 15 minutes more, just until the cheese melts into a golden layer. Serve hot and creamy straight from the slow cooker.
Notes
Store leftovers in a covered container in the refrigerator for three to four days. Reheat portions in a loosely covered microwave-safe bowl in short bursts until hot, then stir in a small spoonful of sour cream if desired. A larger amount can be reheated in a covered baking dish at a low oven temperature. The casserole may be held on the slow cooker's warm setting for a short time; gently stir around the edges before serving without mashing the potatoes.
Nutrition
Calories: 350kcal
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