5-Ingredient Slow Cooker Layered Cheesy Potatoes
These 5-Ingredient Slow Cooker Layered Cheesy Potatoes are creamy, cozy, and loaded with tender potatoes, cheddar, and rich sour-cream sauce. Layer everything in the slow cooker for an easy, crowd-friendly side dish with golden cheesy edges.
Ingredients
- 3 pounds white potatoes Scrubbed and thinly sliced, about 1/8- to 1/4-inch thick; peel if preferred.
- 3 cups shredded cheddar cheese or colby-jack Divided.
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup sour cream Full-fat preferred.
- 1 small onion Very thinly sliced; or use 1 tablespoon dried minced onion.
- 1 application nonstick cooking spray or softened butter Use nonstick cooking spray or 1 tablespoon softened butter for greasing the slow cooker.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Generously spray the inside of a 5- to 6-quart slow cooker with nonstick spray, or rub it all over with softened butter.
- In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, salt, and black pepper until smooth.
- Scrub the potatoes, pat them dry, and slice them into thin rounds between 1/8 and 1/4 inch thick.
- Slice the onion very thinly if using fresh onion, or measure the dried minced onion if using it instead.
- Spread about 2 to 3 tablespoons of the soup-and-sour-cream mixture over the bottom of the greased slow cooker.
- Arrange a layer of potato slices over the sauce, overlapping them slightly, then scatter over a small handful of onion, sprinkle about 3/4 cup of shredded cheese across the top, and spoon roughly 1/3 cup of creamy sauce over it.
- Repeat the layers of potatoes, onion, cheese, and sauce until all the potatoes and sauce are used, finishing with the remaining cheese on top, then press everything down gently so it fits under the lid.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbly.
- For a browner top, carefully place an oven-safe slow cooker insert under the broiler for 3 to 5 minutes after cooking, watching closely.
- Let the potatoes rest uncovered for 10 to 15 minutes before serving; keep the slow cooker on WARM if dinner is delayed and stir gently once or twice if they sit for a while.
Notes
Cool leftovers and refrigerate them within 2 hours in a covered container for up to 3 to 4 days. Reheat covered loosely in the microwave until steaming hot, adding a small splash of milk or a dollop of sour cream if needed. For larger portions, cover with foil and warm in a baking dish at 350°F until hot throughout.
Nutrition
Calories: 320kcal
Love this recipe?Fllow us at @tasteofrecipes for more