These slow cooker Amish-style rich cream potatoes are the kind of simple, honest food I grew up with out here in the Midwest. Just raw sliced potatoes in the crock, a generous pour of half and half, and three humble additions that turn into something far richer than the sum of their parts. It reminds me of the church basement suppers where the food was uncomplicated but always comforting, and the potatoes were the first dish scraped clean. This recipe is for the days you want that same old-fashioned creaminess without fussing over the stove—just layer, pour, and let the slow cooker do its quiet work.
These potatoes are lovely next to a pot roast, baked ham, or simple roasted chicken, and they make a fine bed for smoked sausage or meatloaf slices. Add a bright side like green beans, buttered peas, or a simple tossed salad to cut through the richness. They also sit nicely on a holiday table alongside stuffing and cranberry sauce, but are easy enough for a Tuesday night when you just want something warm and creamy with a slice of buttered bread.
Slow Cooker Amish Cream PotatoesServings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
2 cups half and half
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or to taste)
1 teaspoon ground black pepper
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick cooking spray to help keep the potatoes from sticking.
Peel the potatoes and slice them into thin rounds, about 1/8 to 1/4 inch thick, keeping the slices as even as you reasonably can so they cook at the same rate.
Layer the raw sliced potatoes evenly in the bottom of the slow cooker, gently separating any slices that are stuck together so the cream can flow between them.
Sprinkle the salt and pepper evenly over the potatoes, lifting and tossing the slices lightly with your hands or a spoon so the seasoning is fairly well distributed.
Dot the top of the seasoned potatoes with the small pieces of butter, scattering them across the surface so they melt down through the layers as they cook.
Slowly pour the half and half over the raw sliced potatoes in the slow cooker, aiming to wet all the slices; you should see the liquid just come up around the potatoes without completely covering them.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the cream has thickened into a rich, velvety sauce.
Once cooked, gently stir from the bottom with a broad spoon to coat the potatoes in the creamy sauce, taste and adjust salt and pepper if needed, then let the potatoes sit with the lid off for 5 to 10 minutes to thicken slightly before serving warm.
Variations & Tips
For a cheesier version, stir in 1 to 1 1/2 cups of shredded cheddar or Colby Jack during the last 20 minutes of cooking, then cover until melted. To add a little onion flavor without complicating things, scatter 1/2 cup very thinly sliced onion or 1 teaspoon onion powder over the potatoes along with the salt and pepper. If you like a hint of garlic, add 1/2 to 1 teaspoon garlic powder with the seasonings. For a more traditional Amish farmhouse feel, you can swap part of the half and half for heavy cream for extra richness, or use evaporated milk in place of some of the half and half if that’s what you keep in your pantry. You can also add a pinch of paprika on top before serving for a touch of color. Food safety tips: Keep the potatoes refrigerated after slicing if you’re prepping ahead, and do not let raw sliced potatoes or the finished dish sit at room temperature for more than 2 hours. Always cook on LOW or HIGH as directed with the lid on to ensure the potatoes reach a safe temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before serving.
