These 6-ingredient slow cooker Father’s Day potatoes take me right back to the big Sunday dinners we used to have on the farm, when the men came in hungry from the fields and the crock pot did half the work for us. You start with raw peeled thick-cut russet slices right in the bottom of the crock pot, then simply dump in five more everyday ingredients to make a rich, creamy, cheesy dish that feels special enough for Dad but easy enough for a busy weekend. It’s classic Midwestern comfort food: hearty, unfussy, and built to keep everyone around the table just a little longer.
Serve these potatoes hot right out of the slow cooker alongside grilled steaks, pork chops, or a simple roast chicken. They’re wonderful with green beans, a tossed salad, or buttered corn on the cob, and a pan of dinner rolls or biscuits to soak up the creamy sauce never hurts. For Father’s Day, I like to set the crock pot right on the buffet with a big spoon, let folks help themselves, and pair everything with iced tea or a cold beer for the grown-ups.
6-Ingredient Slow Cooker Father’s Day PotatoesServings: 6
Ingredients
3 pounds russet potatoes, peeled and sliced into thick 1/3–1/2 inch rounds
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
2 cups shredded sharp cheddar cheese, divided
1 small yellow onion, thinly sliced
1 teaspoon seasoned salt (or to taste)
Directions
Peel the russet potatoes and slice them into thick rounds, about 1/3–1/2 inch thick. This helps them hold their shape during the long, slow cooking.
Lightly grease the inside of a 5–6 quart slow cooker with a little butter or cooking spray so the potatoes don’t stick.
Lay the raw peeled thick-cut russet slices in an even layer on the bottom of the slow cooker. It’s fine if they overlap a bit, but keep them mostly flat so they cook evenly.
Scatter the thinly sliced onion evenly over the potatoes in the crock pot.
In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and seasoned salt until smooth and well blended.
Pour this mixture evenly over the potatoes and onions in the slow cooker, letting it sink down between the slices rather than stirring. You want to keep those thick slices mostly in place.
Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top of the sauced potatoes, reserving the remaining 1/2 cup for later.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or until the potatoes are very tender when pierced with a fork. Do not lift the lid during the first few hours, as this slows down the cooking.
Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover and let sit on LOW for another 10–15 minutes, just until the cheese melts.
Taste and adjust seasoning if needed, adding a pinch more seasoned salt at the table if you like. Serve the potatoes straight from the crock pot, scooping down through the creamy layers so everyone gets potatoes, onions, and plenty of sauce.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have in the pantry; each one gives a slightly different but still comforting flavor. If Dad likes a little meat in his potatoes, add 4–6 slices of cooked, crumbled bacon or 1 cup of diced cooked ham in with the onions before pouring on the sauce. For extra richness, stir 2 tablespoons of melted butter into the soup and sour cream mixture. If your family prefers a bit of bite, use pepper jack cheese for part of the cheddar and add a pinch of black pepper or smoked paprika along with the seasoned salt. To lighten things up, you can use light sour cream and reduced-fat cheese, though the sauce will be a bit less silky. Food safety tips: Always start with clean, freshly washed and peeled potatoes, and use a clean knife and cutting board. Keep the potatoes covered and cooking on LOW the entire time; don’t leave them sitting raw at room temperature in the slow cooker insert before turning it on. Leftover potatoes should be cooled, then refrigerated within 2 hours in a shallow container and eaten within 3–4 days. Reheat leftovers thoroughly until steaming hot before serving, and discard any portion that has been left out at room temperature for more than 2 hours.
