There is something mighty satisfying about turning a handful of humble ingredients into a potato dish that tastes like it belongs at every summer gathering from Memorial Day through the Fourth of July. This slow cooker potato bake leans on thick-sliced Satina potatoes for their creamy texture, and with just four ingredients it keeps the prep simple while still giving you those treasured crispy edges and soft, rich centers folks always reach for first on the buffet table.
Serve these potatoes alongside grilled burgers, barbecued chicken, smoked sausages, baked beans, sweet corn, or a platter of sliced tomatoes. They also fit right in next to picnic favorites like coleslaw and macaroni salad, and if you want to dress them up a touch, a spoonful of sour cream and a scatter of chives on the side make them feel extra special.
4-Ingredient Slow Cooker Independence Day Week Crispy Coin Potato Bake using Thick-Sliced Satina Potatoes
Servings: 8
Ingredients
3 pounds thick-sliced Satina potatoes, scrubbed and cut into 1/4-inch rounds
Directions
1. Lightly butter or spray the inside of a 6-quart oval slow cooker. Layer in one-third of the potato rounds, overlapping them like coins. Sprinkle with one-third of the salt, one-third of the cheese, and drizzle over one-third of the cream. Repeat the layers two more times, finishing with cheese over the top.
2. Cover and cook on high for 3 1/2 to 4 1/2 hours, or on low for 6 to 7 hours, until the potatoes are fully tender when pierced with a knife and the edges are turning golden.
3. Once tender, remove the lid and let the potatoes cook uncovered on high for 20 to 30 minutes more so some of the extra moisture can evaporate and the top edges can crisp up a bit more.
4. Turn off the slow cooker and let the potato bake rest for 10 to 15 minutes before serving. Spoon out generous portions, making sure each serving gets both the crispy top coins and the creamy center layers.
Variations & Tips
Add onion: If you do not mind making this a five-ingredient dish, tuck thin slices of sweet onion between the potato layers. It gives the bake a little old-fashioned supper-table flavor and pairs beautifully with grilled meats.
For crisper edges: Slow cookers hold in moisture, so the best trick is uncovering the potatoes at the end and giving them that extra time on high. If your slow cooker runs cool, you can also transfer the insert, if it is oven-safe, under the broiler for a minute or two to deepen the color.
Cheese choice: Sharp cheddar gives the boldest flavor, but Colby or a cheddar-monterey jack blend melts nicely too. Freshly shredded cheese will make a smoother sauce than pre-shredded cheese from a bag.
Make-ahead tip: You can slice the potatoes and keep them in cold water in the refrigerator for a few hours ahead of time. Drain and pat them dry well before layering so the sauce does not get watery.
Keep warm for gatherings: Once the potatoes are cooked, switch the slow cooker to warm for up to an hour if you are serving buffet-style. Just leave the lid cracked slightly so the top stays from getting too soft.
