There is something mighty comforting about a slow cooker full of creamy potatoes when folks are gathered in the yard with paper plates and lawn chairs. This 4-ingredient potato bake is the sort of easy Midwestern side dish that disappears fast at block parties, potlucks, and summer suppers, made with thin-sliced Oneida potatoes for tender layers that soak up all that rich, cheesy goodness without a fuss.
Serve this potato bake alongside grilled burgers, barbecue chicken, bratwursts, or sliced ham, and do not forget a crisp green salad or a pan of sweet corn to round things out. It also fits right in next to baked beans, coleslaw, and fresh tomato slices, especially when you want a hearty side that can sit warm and ready while everybody helps themselves.
4-Ingredient Slow Cooker Summer Block Party Creamy Cheese Potato Bake using Thin-Sliced Oneida Potatoes
Servings: 8
Ingredients
2 pounds thin-sliced Oneida potatoes
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. In a large bowl, stir together the condensed soup and sour cream until smooth.
2. Add the thin-sliced potatoes and 1 1/2 cups of the cheddar cheese to the bowl. Stir gently until all the potato slices are well coated.
3. Spoon the potato mixture into the slow cooker and spread it into an even layer. Cover and cook on low for 4 to 5 hours, or until the potatoes are tender.
4. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again, and cook for 15 to 20 minutes more until the cheese is melted and the edges are bubbling. Let stand for 10 minutes before serving.
Variations & Tips
Add onion: If you want a little more savory flavor, stir in 1/2 cup very finely chopped onion with the potatoes. It melts down nicely as it cooks and gives the casserole that old-fashioned supper taste.
Swap the cheese: Colby, Monterey Jack, or a cheddar blend all work well here if that is what you have on hand. A sharper cheese will give the finished dish a bolder flavor for folks who like a stronger bite.
Make it extra rich: For a more luscious casserole, add a couple spoonfuls of softened cream cheese to the soup mixture before stirring in the potatoes. It makes the sauce especially silky and fine for holiday tables too.
Watch the cook time: Thin-sliced potatoes cook faster than thicker slices, so start checking for tenderness around the 4-hour mark. You want the potatoes soft and creamy, not overcooked to the point they fall apart completely.
For easier serving: Let the potato bake rest with the lid off for about 10 minutes before scooping. That short rest helps the sauce settle a bit so each spoonful comes out creamy and neat.
