These slow cooker Amish August State Fair Potatoes are the kind of comforting side dish that fits right into a busy weeknight, a potluck, or a holiday table without much fuss. Using raw thinly sliced Yukon gold potatoes keeps the prep simple while the slow cooker does the work, and the result is a creamy, tender, cheesy potato dish with that old-fashioned fair-food comfort people always go back for seconds of.
Serve these potatoes alongside baked ham, grilled chicken, pork chops, meatloaf, or simple burgers if you want to turn them into a full meal. They also work really well on a brunch spread with eggs and sausage, and if you're bringing them to a gathering, a crisp green salad or steamed green beans balances the richness nicely.
5-Ingredient Slow Cooker Amish August State Fair Potatoes
Servings: 8
Ingredients
2 1/2 pounds Yukon gold potatoes, thinly sliced raw
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a little butter. Thinly slice the Yukon gold potatoes and onion, keeping the potato slices as even as possible so they cook at the same rate.
2. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese until well combined.
3. Layer half of the sliced potatoes in the bottom of the slow cooker, top with half of the onion, and spread over half of the creamy cheese mixture. Repeat with the remaining potatoes, onion, and cheese mixture.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.
5. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again, and cook for 10 to 15 minutes more until the cheese is melted. Spoon onto plates or into a serving bowl and serve warm.
Variations & Tips
Make it extra cheesy: If your family loves a cheesier potato casserole, increase the cheddar to 2 1/2 cups total. Sprinkle a little extra on top right before serving for a more melty finish.
Add a little seasoning: Even with just five main ingredients, a pinch of black pepper, garlic powder, or paprika can give the dish a little more depth. If your soup is already salty, wait until the end before deciding whether it needs any extra salt.
Use the right potato thickness: Thin slices are the key here. I like slicing the Yukon gold potatoes about 1/8 inch thick so they cook through evenly in the slow cooker and turn creamy instead of staying firm in the center.
Make-ahead tip: You can slice the potatoes ahead of time and keep them in cold water in the fridge for a few hours. Just drain and pat them dry well before layering so the sauce does not get watered down.
Swap the soup: Cream of mushroom or cream of celery soup works if that is what you have on hand. Each one changes the flavor slightly, but the slow cooker method stays exactly the same.
