This slow cooker potato casserole is the kind of easy side dish that disappears fast at potlucks, holidays, and big summer gatherings. With just four ingredients, it turns simple cubed Keuka Gold potatoes into a creamy, bubbling, cheesy casserole that feels hearty and comforting without a lot of fuss. It is especially handy when the oven is busy, and the slow cooker keeps everything warm for serving family-style.
Serve this casserole alongside grilled burgers, barbecue chicken, smoked sausage, ham, or roast beef for a crowd-pleasing meal. It also fits right in on a reunion buffet with baked beans, a crisp green salad, fresh summer fruit, or simple corn on the cob, and a spoonful next to pulled pork is especially good.
4-Ingredient Slow Cooker Summer Reunion Bubbling Cheese Potato Casserole using Cubed Keuka Gold Potatoes
Servings: 8
Ingredients
3 pounds Keuka Gold potatoes, peeled if desired and cut into 1-inch cubes
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. Add the cubed Keuka Gold potatoes to a large mixing bowl.
2. Add the shredded cheddar cheese, condensed cream of chicken soup, and sour cream to the bowl. Stir until the potatoes are evenly coated and everything is well combined.
3. Spoon the potato mixture into the slow cooker and spread it into an even layer. 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 casserole is hot and bubbling around the edges.
4. Once the potatoes are tender, give the casserole a gentle stir if you like a creamier texture, or leave it as is for more defined layers. Let it rest uncovered for 10 minutes before serving so it thickens slightly.
5. Spoon the hot casserole onto plates or into a serving bowl and serve warm.
Variations & Tips
For extra cheese lovers: Stir in an additional 1 cup of shredded cheddar during the last 20 minutes of cooking or sprinkle it on top and cover until melted for an even gooier finish.
For picky eaters: Keep the casserole just as written for the most familiar flavor, or use mild cheddar instead of sharp cheddar if you want a softer cheese taste that is especially kid-friendly.
For a little color and flavor: Add 2 to 3 tablespoons of chopped chives or green onions right before serving. This is an easy way to freshen up the rich, creamy casserole without changing its comforting feel.
To avoid undercooked potatoes: Cut the potatoes into even 1-inch cubes so they cook at the same rate. If your pieces are much larger, the center can stay firm while the edges turn overly soft.
Make-ahead tip: You can mix the soup, sour cream, and cheese ahead of time and refrigerate it separately. Toss it with the cubed potatoes just before slow cooking so the potatoes stay fresh and do not discolor too much.
