Crush saltine crackers over raw sliced potatoes, mixed with 3 ingredients, into slow cooker for a hearty casserole that disappears faster than anything else

This slow cooker Amish-style cracker potato casserole is the kind of simple, stick-to-your-ribs comfort food I grew up with on Midwestern church supper tables. It starts with raw sliced potatoes and a handful of saltine crackers crushed right over the top, then just three more pantry ingredients bring it all together into a creamy, buttery dish that seems to disappear faster than anything else on the buffet. It’s the sort of recipe farm wives loved: no fussy steps, no precooking, just layer, crush, pour, and let the slow cooker do its work while the house fills with that cozy, old-fashioned aroma.

Serve these Amish cracker potatoes right from the slow cooker alongside meatloaf, baked ham, pot roast, or fried chicken. A simple green vegetable—like buttered peas, green beans, or a crisp lettuce salad—keeps the plate balanced. Warm dinner rolls or a slice of crusty bread are perfect for soaking up the creamy sauce. This casserole also makes a comforting addition to holiday tables and potlucks; just set the slow cooker to warm and let folks help themselves.

Servings: 6

2 1/2 pounds russet potatoes, peeled and thinly sliced

Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray so the potatoes don’t stick.

Peel the potatoes and slice them into thin rounds, about 1/8 to 1/4 inch thick, so they cook through evenly. Spread the sliced potatoes evenly in the bottom of the slow cooker.

Season the potatoes lightly with the salt and, if you like a little extra flavor, a sprinkle of black pepper. Toss gently with your hands right in the slow cooker to distribute the seasoning.

Hold a sleeve’s worth of saltine crackers over the slow cooker and crush them by hand directly over the raw sliced potatoes, letting the crumbs fall evenly across the top. Aim for about 1 cup of crushed crackers for this first layer, keeping the remaining 1/2 cup aside for later.

In a bowl or large measuring cup, whisk together the evaporated milk, melted butter, and any remaining salt or pepper until the mixture looks smooth and combined. This simple blend is what makes the casserole rich and creamy.

Pour the milk and butter mixture evenly over the potatoes and crushed crackers in the slow cooker, making sure to moisten as much of the surface as you can so the flavors soak down into the layers.

Sprinkle the remaining 1/2 cup of crushed saltine crackers evenly over the top. These will soften a bit as they cook but still give the casserole a cozy, old-fashioned texture and help thicken the sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the mixture is bubbly and thickened.

Once done, turn the slow cooker to WARM and let the casserole rest for about 10 to 15 minutes. This short rest helps the creamy sauce settle so it spoons out in hearty, satisfying scoops.

Taste and add a pinch more salt or pepper if needed before serving. Spoon the Amish cracker potatoes into bowls or onto plates while hot, making sure each serving gets some of the creamy potatoes and the cracker-topped goodness from the top.

For a cheesier version, sprinkle 1 to 1 1/2 cups of shredded mild cheddar or Colby over the top after pouring on the milk and butter mixture, then add the final layer of crushed crackers. To stretch the dish for a crowd, add 1 extra pound of potatoes and increase the evaporated milk to 3 cups and butter to 3/4 cup, seasoning with additional salt. If you prefer a bit of onion flavor like many old church-supper casseroles, scatter 1/2 cup of very finely chopped onion over the potatoes before crushing the crackers on top. For a slightly lighter take, you can use 1 cup evaporated milk and 1 cup low-sodium chicken broth instead of all milk; the texture will be a bit less rich but still comforting. If your slow cooker runs hot and the edges brown too quickly, give the casserole a gentle stir halfway through cooking, then smooth the top and sprinkle on a few extra crushed crackers. Leftovers reheat well in a covered dish in the oven or in the microwave with a splash of milk to bring back the creaminess.