This little slow cooker dish is my nod to the old Amish “buggy wheel” potatoes you’d see at church suppers and farm auctions, only pared down for the days when you’re tired and the pantry is what you’ve got. Instead of scrubbing, peeling, and slicing a sack of potatoes, you just open a couple of cans, pour them into the crock, and let three other everyday staples work their quiet magic.
By suppertime, those simple canned slices turn tender and creamy around the edges, like they’ve been fussed over on the back of a woodstove all afternoon. It’s the kind of humble, comforting food that tastes like home and doesn’t ask much of you in return.
These potatoes are right at home beside a pan-fried pork chop, Sunday pot roast, or a simple baked ham. Add a green vegetable—buttered peas, green beans, or a crisp lettuce salad—to balance the richness. They also tuck nicely next to meatloaf or roasted chicken, and any extra sauce at the bottom is wonderful spooned over the meat.
If you’re feeding a crowd, set the slow cooker on warm and let folks help themselves, with a basket of dinner rolls or cornbread to round out the plate.
If your pantry is a little fuller, you can add a few flourishes without changing the spirit of the recipe. Stir in 1/4 teaspoon of black pepper or a pinch of garlic powder with the soup for a touch more flavor, or sprinkle a spoonful of dried parsley on top right before serving for a bit of color. Cream of chicken or cream of celery soup can stand in for cream of mushroom if that’s what you keep on hand. A different cheese, such as Colby or Monterey Jack, will melt nicely too—just keep it to about a cup so the dish doesn’t get greasy.
For a heartier version, you can scatter up to 1/2 cup of well-drained, cooked crumbled bacon or ham over the potatoes before adding the cheese, but be mindful that this will increase the saltiness, so taste before adding any extra seasoning.
Food safety notes: Always drain the canned potatoes thoroughly so excess liquid doesn’t water down the sauce and extend heating time. Use a reliable slow cooker and keep the lid on as much as possible so the dish stays at a safe temperature. If you start with cold ingredients from the refrigerator, favor the HIGH setting first for about an hour to bring everything up to temperature, then switch to LOW. Leftovers should be cooled, covered, and refrigerated within 2 hours of cooking and eaten within 3 to 4 days, reheated until steaming hot before serving.
