When the July heat settles over the fields and nobody wants to turn on the oven, this kind of hearty potato dish earns its place on the table. Amish-style potluck cooking has always had a practical streak to it: simple ingredients, filling portions, and a dish that can quietly take care of itself while the rest of the meal comes together. These slow cooker summer potluck potatoes use shredded waxy potatoes for a tender, creamy texture that still holds up beautifully, making them just right for church suppers, family reunions, and those evenings when you want comfort without standing over a hot stove.
Serve these potatoes alongside fried chicken, grilled burgers, ham, meatloaf, barbecue, or sweet corn fresh off the cob. They also fit right in with sliced tomatoes, green beans, cucumber salad, or a simple platter of melon and iced tea when you want a cool summer spread. For a potluck, they travel well in the cooker and stay warm for folks who come back for seconds.
5-Ingredient Slow Cooker Amish Summer Potluck Potatoes
Servings: 8
Ingredients
2 1/2 pounds shredded waxy potatoes
1 medium yellow onion, finely chopped
2 cups shredded sharp cheddar cheese
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup sour cream
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. In a large bowl, combine the shredded waxy potatoes, chopped onion, shredded cheddar, condensed cream of chicken soup, and sour cream. Stir until everything is well coated and evenly mixed.
2. Spoon the mixture into the slow cooker and spread it into an even layer. Cover with the lid and cook on low for 4 to 5 hours, until the potatoes are tender and the edges are bubbling.
3. If you would like a little extra color on top, uncover the slow cooker for the last 20 to 30 minutes of cooking so the surface can set and deepen slightly around the edges.
4. Spoon the potatoes hot from the slow cooker and serve as a hearty side dish.
Variations & Tips
Make it extra cheesy: If your family likes a richer casserole, stir in an extra 1/2 cup cheddar or sprinkle it over the top during the last 20 minutes. It melts into the potatoes and gives you those lovely stretchy bites everybody hunts for first.
Use the right potatoes: Waxy potatoes such as red potatoes or Yukon Gold hold their shape better than starchy russets after hours in the slow cooker. Shred them coarse so the finished dish stays hearty instead of turning pasty.
Prep ahead: You can mix everything the night before, cover the bowl, and refrigerate it. In the morning, give it a good stir, transfer it to the slow cooker, and let it do the work while you keep the kitchen cool.
For a little more savoriness: A handful of chopped green onion on top at serving or a light shake of black pepper can wake the whole dish up nicely without changing its old-fashioned potluck character.