This slow cooker 4-ingredient Amish funeral potatoes recipe is the kind of dish that shows up at every church basement supper and family gathering around Lancaster County. My grandmother carried this to more potlucks than I can count, tucked in a worn white slow cooker with a clean dish towel over the top. The ladies would line up their casseroles on the long folding tables, and you could hear them whispering about who made the best version, but hers always emptied first. It’s simple, creamy, and comforting, with tender potatoes and a golden, cheesy top that gets just the right bit of brown around the edges. With only four ingredients and a slow cooker doing the work, it’s as practical for a busy weeknight as it is for a funeral dinner or church gathering.
Serve these Amish funeral potatoes hot right out of the slow cooker, scooped with a big spoon so you get some of the creamy middle and the browned, cheesy top in every serving. They pair beautifully with baked ham, roast chicken, pot roast, or meatloaf, and they’re just as welcome next to a simple green salad and steamed green beans. At church suppers, my grandmother always set them alongside buttered dinner rolls, coleslaw, and a tray of pickles. They also make a cozy brunch side with scrambled eggs and sausage. If you’re feeding a crowd, keep the slow cooker on warm so folks can come back for seconds.
Slow Cooker Amish Funeral PotatoesServings: 8-10
Ingredients
1 (32-ounce) bag frozen diced hash brown potatoes, thawed
2 (10.5-ounce) cans condensed cream of chicken soup
3 cups shredded Colby Jack or mild cheddar cheese, divided
1 cup full-fat sour cream
Directions
Lightly grease a large oval slow cooker (5 to 6 quarts) with a little butter or nonstick spray so the potatoes don’t stick and the edges can brown nicely.
In a large mixing bowl, stir together the condensed cream of chicken soup and sour cream until smooth and well combined.
Add 2 cups of the shredded cheese to the soup mixture and stir until the cheese is evenly distributed.
Gently fold in the thawed diced hash brown potatoes, stirring just until everything is coated. The mixture will be thick and creamy.
Spoon the potato mixture into the prepared slow cooker and spread it into an even layer, smoothing the top lightly with the back of a spoon.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top to form a good cheesy layer that will brown as it cooks.
Cover the slow cooker with its lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are tender and the edges are bubbling.
For a more golden, slightly crispy top like my grandmother’s, remove the slow cooker insert (if it’s oven-safe), place it under a preheated broiler for 3 to 5 minutes, watching closely until the cheese is browned in spots. If your insert isn’t broiler-safe, simply cook on HIGH uncovered for the last 20 to 30 minutes to let the top dry and brown a bit.
Once cooked, turn the slow cooker to WARM and let the casserole rest for 10 to 15 minutes so it can set slightly, making it easier to spoon out neat portions.
Serve straight from the slow cooker, making sure each serving gets some of the browned cheesy top and the creamy potatoes underneath.
Variations & Tips
If you’d like a little more color and flavor, you can stir in 1/2 cup of finely chopped onion or green onion with the potatoes, though my grandmother’s Lancaster County version stayed very simple for church gatherings. For extra richness, replace 1/2 cup of the sour cream with softened cream cheese, making sure it’s well blended with the soup before adding the potatoes. You can also use cream of mushroom or cream of celery soup instead of cream of chicken if that’s what you have on hand or if you need to avoid poultry. For a slightly smokier taste, fold in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham before transferring the mixture to the slow cooker. If you miss the traditional crunchy topping, sprinkle 1 to 1 1/2 cups of lightly buttered crushed cornflakes or cracker crumbs over the top along with the cheese, then use the broiler step to crisp it up. For a lighter version, you may use light sour cream and reduced-fat soup, but avoid fat-free products; they tend to curdle and separate under slow, long heat. Food safety tips: Always thaw frozen hash brown potatoes in the refrigerator, not on the counter, and drain off any excess moisture before mixing. Keep the casserole at a safe temperature by not leaving it at room temperature for more than 2 hours; if serving at a potluck, leave the slow cooker on WARM. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving again.
