I tried this recipe the first time with my youngest hovering at my elbow and now it is his number one request for every special meal. We have brought it to countless potlucks and rarely brought any leftovers home.
Ingredients
- Russet potatoes: Provides a hearty base that becomes extra tender as it cooks so choose firm potatoes with smooth skin for best results
- Shredded cheddar cheese: Gives the signature flavor and stretching melt opt for sharp cheddar for bolder taste or mild for extra creaminess
- Condensed cream of chicken soup: Brings a rich and silky finish use cream of mushroom if you want a meatless version
- Sour cream: Keeps the texture creamy and tangy use full fat for extra richness
- Unsalted butter: Adds depth and helps the layers stay tender melt before mixing to evenly distribute
- Chicken broth: Gently thins the sauce use milk instead for a little lighter flavor
- Garlic powder and onion powder: Bring savory background notes always choose fresh spices for the brightest flavor
- Salt and black pepper: Round out the taste start light and adjust to your liking
- Toppings like cooked bacon or green onions: Add color and crunch if you like an extra layer of flavor
Step-by-Step Instructions
- Prep the Potatoes:
- Peel potatoes and slice them thinly using a sharp knife or a mandoline slicer so every piece cooks at the same rate then submerge in cold water to keep slices fresh while you mix the sauce
- Make the Sauce:
- In a big bowl combine condensed soup sour cream melted butter broth or milk garlic powder onion powder salt and black pepper use a whisk or sturdy spoon to mix until silky smooth with no clumps
- Layer in the Crockpot:
- Grease your slow cooker with nonstick spray or use a liner if cleanup is a priority drain and pat the potato slices fully dry to avoid watery layers then cover the bottom with half the potatoes scatter with half the cheese and drizzle with half the sauce repeat to layer the rest of the potatoes cheese and sauce
- Cook Low and Slow:
- Cover tightly then set the slow cooker on low for six to eight hours or on high for three to four hours check that potatoes are fork tender and sauce is bubbling for the last thirty minutes sprinkle bacon or green onions on top for extra flavor if you want
- Serve and Enjoy:
- If needed give a gentle stir to make sure the sauce and cheese are evenly distributed serve hot straight from the slow cooker as a main or side dish
