This five-ingredient dish is pure comfort — rich, creamy, and perfect for holidays or quiet Sundays when you want the food to take care of itself. Inspired by traditional Midwestern church and wedding suppers, where big pans of cheesy potatoes stayed warm on long tables, this slow cooker version delivers the same bubbling, golden goodness without the fuss of the oven.

Serve it alongside baked ham, roast turkey, or a Sunday pot roast, letting the creamy sauce mingle with the savory juices. Pair with a crisp salad or buttered green beans for balance, and don’t forget warm rolls or crusty bread to swipe up every last bit. Best of all, it holds beautifully on the warm setting, making it ideal for buffets and holiday spreads.

Amish Wedding Potatoes

Ingredients

Directions

1. Prep the slow cooker: Lightly grease the inside of a 5–6 quart slow cooker with butter.
2. Grate potatoes: Peel and grate russet potatoes (about 8 cups). If very wet, gently squeeze out excess moisture.
3. Make the sauce: In a large bowl, whisk together condensed soup and sour cream until smooth. Stir in 1 ½ cups cheddar and melted butter.
4. Combine: Fold grated potatoes into the sauce until evenly coated.
5. Cook: Spoon mixture into the slow cooker, spread evenly, and cover. Cook on LOW for 4–5 hours or HIGH for 2 ½–3 hours, until tender and bubbling.
6. Finish with cheese: About 20–30 minutes before serving, sprinkle remaining ½ cup cheddar over the top. Cover and cook until melted and golden at the edges.
7. Rest & serve: Switch to WARM and let stand 10–15 minutes before serving. Scoop along the browned edges for extra flavor.

✨ Tip: The edges crisp up beautifully in the slow cooker — don’t skip those golden bits when serving!