This slow cooker potato casserole is the kind of easy family-style dish that disappears fast at potlucks, reunions, and late-summer suppers. Using cubed Adirondack Gold potatoes gives it a naturally buttery color and tender texture, while just a few simple ingredients turn into a creamy, bubbling casserole with crisp golden edges. It is a wonderful choice when you need something comforting, dependable, and easy to carry to a gathering without fuss.
Serve this casserole alongside grilled chicken, burgers, barbecue pulled pork, or baked ham for a hearty meal that feeds a crowd. It also fits right in on a holiday buffet with green beans, a fresh tomato salad, sweet corn, or a crisp coleslaw to balance the richness of the cheese and potatoes.
4-Ingredient Slow Cooker Late Summer Reunion Bubbling Cheese Potato Casserole using Cubed Adirondack Gold Potatoes
Servings: 8
Ingredients
3 pounds Adirondack Gold potatoes, scrubbed and cut into 1-inch cubes
Directions
1. Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking.
2. In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar until smooth and well combined.
3. Add the cubed Adirondack Gold potatoes to the bowl and toss until every piece is evenly coated in the creamy cheese mixture.
4. Spoon the potato mixture into the prepared slow cooker and spread it into an even layer. Cover and cook on low for 5 1/2 to 7 hours, or until the potatoes are tender when pierced with a fork.
5. Sprinkle the remaining 1/2 cup cheddar cheese over the top during the last 20 minutes of cooking, then cover again and let it melt until bubbly. If you like, turn the slow cooker to warm for 10 minutes before serving so the casserole sets up slightly.
Variations & Tips
For picky eaters: Use mild cheddar instead of sharp cheddar for a softer cheese flavor that younger kids often prefer. You can also cut the potatoes a little smaller so every bite turns extra tender and creamy.
Make-ahead tip: Prep the potatoes and mix the casserole ingredients the night before, then store the mixture covered in the refrigerator. In the morning, transfer everything to the slow cooker insert and start cooking, adding a little extra time if the mixture is very cold.
Swap the soup: Cream of mushroom or cream of celery soup both work nicely here if that is what you have on hand. Each one gives the casserole a slightly different flavor while keeping the same creamy texture.
For a browned top: If your slow cooker insert is oven-safe, you can sprinkle on the final cheese and place it under the broiler for a minute or two after cooking to deepen the golden color. Watch it closely so the cheese melts and browns without burning.
