My daughter’s teacher asked me to make this for the back-to-school luncheon again. Creamy, golden, and gone in minutes.
This 4-Ingredient Slow Cooker Potato Casserole transforms sliced Superior potatoes into a velvety, cheese-rich side dish with minimal effort. Cooking low and slow in a creamy blend of sour cream and condensed soup, it yields tender, bubbly layers topped with melted cheddar that are ideal for busy family meals.
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4-Ingredient Slow Cooker Back-to-School Luncheon Bubbling Cream Potato Casserole using Sliced Superior Potatoes
Ingredients:
| Ingredient | Quantity |
| Sliced Superior potatoes | 3 pounds |
| Condensed cream of chicken soup | 2 (10/5-ounce) cans |
| Shredded sharp cheddar cheese (divided) | 2 cups |
| Sour cream | 1 cup |
Step-By-Step Directions:
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Prep and mix sauce: Lightly grease the inside of an oval slow cooker. In a large bowl, whisk together the cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese until well combined.
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Coat and layer potatoes: Add the sliced potatoes to the bowl and gently fold until every slice is evenly coated. Transfer the potato mixture to the prepared slow cooker and spread into a flat, even layer.
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Slow cook: Cover and cook on LOW for 5 to 6 hours, until the potatoes are tender when pierced with a fork and the sauce around the edges is hot and bubbling.
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Melt remaining cheese: Sprinkle the reserved 1/2 cup of cheddar cheese over the top, cover, and cook for an additional 10 to 15 minutes until the cheese is completely melted. Serve warm directly from the slow cooker.
