Some of the best potluck dishes come from plain ingredients and a little patience, and that is exactly the charm of these Amish July Jamboree Spuds. This kind of hearty, thrifty cooking feels right at home in Midwestern kitchens, where a bag of potatoes, a creamy canned soup, and a good handful of cheese can turn into something folks scrape clean from the crock. Using raw crinkle-cut yellow potatoes makes it especially easy, since they hold their shape nicely and soak up all that rich flavor while they cook low and slow.
Serve these potatoes alongside grilled burgers, roast chicken, meatloaf, ham, or a plate of summer vegetables fresh from the garden. They are rich and satisfying, so I like to pair them with something simple and bright, such as sliced tomatoes, green beans, a crisp salad, or even a little dish of pickles to cut through the creamy goodness.
3-Ingredient Slow Cooker Amish July Jamboree Spuds
Servings: 6
Ingredients
1 bag (24 to 28 ounces) frozen-style raw crinkle-cut yellow potatoes
Directions
1. Lightly grease the inside of your slow cooker. Spread the raw crinkle-cut yellow potatoes evenly across the bottom.
2. Spoon the condensed cream of chicken soup over the potatoes and spread it as evenly as you can across the top.
3. Sprinkle the shredded cheddar cheese over the soup-covered potatoes, cover, and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are tender and the mixture is hot and bubbly.
4. Gently stir before serving so the sauce coats the potatoes well, then spoon into a serving bowl and serve hot.
Variations & Tips
For extra seasoning: If you have a little more than three ingredients in mind, a pinch of black pepper, onion powder, garlic powder, or paprika adds nice flavor without changing the easy nature of the dish.
For a richer finish: Stir in an extra handful of cheddar during the last 20 minutes of cooking if you want the potatoes especially gooey and casserole-like.
Watch the cooking time: Slow cookers can vary quite a bit. Check the potatoes at the early end of the cooking range so they do not over-soften. You want them tender but still holding their crinkle-cut shape.
Make it a meal: To turn this side dish into a fuller supper, serve it with browned sausage, shredded rotisserie chicken, or diced ham on the side or stirred in after the potatoes are tender.
Best potato choice: Raw crinkle-cut yellow potatoes give this dish a lovely buttery flavor and a sturdy texture. If your pieces are especially thick, expect the cooking time to lean toward the longer end.
