This first page of potato recipes includes casseroles, chowder, and pancakes built from familiar ingredients.
Each dish uses potatoes in a different way, from layered bakes to a blended batter and a slow-cooked soup.
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- 4-Ingredient Amish Baked Bean Potato Casserole
- 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
- 5-Ingredient Slow Cooker Potato Corn Chowder
- Amish Potato Pancakes
- Cheesy Hamburger Potato Casserole
4-Ingredient Amish Baked Bean Potato Casserole
This baked bean potato casserole layers sliced russet potatoes in a buttered ceramic baking dish, then covers them with baked beans in tomato sauce and finishes with sharp cheddar. The potatoes are arranged in overlapping layers and seasoned lightly with salt and black pepper if desired, which keeps the preparation simple while still building a hearty baked dish.
The casserole bakes covered at first so the potatoes can become just tender before the foil comes off. After that, cheddar is sprinkled over the top and the dish returns to the oven uncovered until the cheese melts, browns in spots, and the casserole bubbles; a short rest before serving helps it settle.
Get the full 4-Ingredient Amish Baked Bean Potato Casserole recipe
4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
This slow cooker scalloped potato casserole starts with frozen shredded hash browns, condensed soup, cream, and divided cheddar layered in a greased oval slow cooker. The potatoes go in without thawing, and the soup-and-cream mixture is poured over the layers rather than stirred through, which helps the casserole hold its structure.
It cooks on LOW until the potatoes are tender all the way through and the edges are bubbling and lightly golden. After cooking, the slow cooker is turned to WARM and kept covered for a short time so the casserole can thicken before serving, making it easy to bring straight to the table.
Get the full 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole recipe
5-Ingredient Slow Cooker Potato Corn Chowder
This slow cooker chowder combines russet or Yukon gold potatoes with frozen corn, condensed cream of potato soup, and broth for a chunky, spoonable soup. The potatoes are peeled and cut into chunks, then added directly to the slow cooker with the corn so the base can cook into a hearty mixture.
Once the potatoes are very tender, heavy cream is stirred in and the chowder is seasoned to taste. For a thicker texture, a few potatoes can be mashed right in the slow cooker while most of the chunks stay intact, and the finished bowls can be topped with cheddar, bacon, green onions, or hot sauce.
Get the full 5-Ingredient Slow Cooker Potato Corn Chowder recipe
Amish Potato Pancakes
These potato pancakes use cubed russet potatoes, onion, egg, flour, parsley, and seasonings blended together into a smooth batter. The mixture also includes baking powder, Worcestershire sauce, and a little nutmeg, giving the pancakes a seasoned base before they ever hit the skillet.
Vegetable oil is heated in a large skillet over medium-low heat, and about 1/4 cup of batter is used for each pancake. They cook for 3 to 5 minutes per side until golden brown and crisp, then drain on paper towels and can be served with crumbled bacon or shredded cheddar cheese.
Get the full Amish Potato Pancakes recipe
Cheesy Hamburger Potato Casserole
This hamburger potato casserole layers thinly sliced russet potatoes with browned ground beef, onion, and cheddar in a 9×13-inch baking dish. The beef is cooked first with the onion, then the casserole is built in repeated layers and finished with a smooth sauce made from condensed cheddar soup, evaporated milk, milk, and garlic powder.
The dish bakes covered so the potatoes can cook through before the top is browned. After 60 minutes under foil, it bakes uncovered for 15 minutes more until the top is golden brown and bubbly, creating a rich layered casserole with potatoes as the main structure.
