Throw raw russet potato slices into the slow cooker with three easy ingredients and you’ll have a comforting dinner that disappears fast.
- Slice potatoes evenly using a mandoline or sharp knife.
- Freshly shredded cheese melts smoother than pre-shredded.
Instructions
- Layer in Slow Cooker: Stir together soup, sour cream, and cheese in a 6-quart slow cooker. Add potatoes and toss lightly to coat, or layer potatoes and sauce alternately. Season with salt & pepper.
- Cook Low & Slow: Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until potatoes are fork-tender. Do not stir during cooking.
- Serve Warm: Gently stir before serving. Top with extra cheese, chives, or crispy bacon if desired.
Serving Suggestions
Classic: With roasted chicken, pork chops, or meatloaf- Vegetarian: With garlic bread and a green salad
- Spicy: Add ½ tsp garlic powder + dash of hot sauce
- Extra rich: Melt a pat of butter on top
Classic: With roasted chicken, pork chops, or meatloaf
Vegetarian: With garlic bread and a green salad
Spicy: Add ½ tsp garlic powder + dash of hot sauce
Extra rich: Melt a pat of Make-Ahead & Storage
