There are some recipes that stay with you because they are clever, and some because they are kind, and this little potato dish is both. It has that church-supper, back-porch, late-summer feel so many Midwestern slow cooker favorites do, built from pantry basics and meant to feed a crowd without fuss. With only four ingredients, Slow Cooker 4-Ingredient Potato Rutledge turns plain potatoes into a rich, creamy side that tastes like the sort of thing somebody's good neighbor would scribble onto an index card and insist you try before the weekend cookout.
This is a natural alongside grilled burgers, hot dogs, barbecue chicken, pork chops, or sliced smoked sausage, and it fits in just as nicely beside a baked ham when the weather starts to turn. A crisp green salad, buttered green beans, or a platter of sliced tomatoes help balance the richness, and if you are feeding a picnic table full of folks, a dish of coleslaw and a pan of baked beans make the whole meal feel complete.
Slow Cooker 4-Ingredient Potato Rutledge
Servings: 8
Ingredients
1 bag (32 ounces) frozen diced hash brown potatoes
Directions
1. Lightly grease the insert of a slow cooker so the potatoes do not stick around the edges.
2. In a large bowl, stir together the condensed soup and sour cream until smooth and well combined.
3. Add the frozen diced potatoes and shredded cheddar cheese to the bowl, then stir until the potatoes are evenly coated.
4. Spoon the mixture into the prepared slow cooker and spread it into an even layer.
5. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender and the mixture is hot and bubbly around the edges.
6. Stir gently before serving, then spoon onto plates or into bowls while hot.
Variations & Tips
Make it extra cheesy: If your crowd likes a deeper cheese flavor, stir in an extra half cup of cheddar during the last 30 minutes of cooking. It will melt right over the top and give you an even richer finish.
Use fresh potatoes: If you do not have frozen diced hash browns, peel and dice about 2 1/2 pounds of russet potatoes into small, even cubes. Fresh potatoes may need a little longer in the slow cooker to become fully tender.
Try a different soup: Cream of mushroom or cream of celery both work nicely if that is what you have in the pantry. Each one gives the dish a slightly different old-fashioned supper-table flavor.
Keep the texture right: Avoid over-stirring once the potatoes are cooked, since that can break them down and make the dish heavy. A gentle fold before serving is plenty.
For potlucks and cookouts: This dish holds well on the warm setting for a short while, which is one reason it disappears so fast at gatherings. If it thickens as it sits, simply stir it once and serve.
