There is something mighty comforting about a slow cooker full of creamy potatoes and bubbling cheese, especially when summer company is coming and the grill is already working hard outside. This 4-Ingredient Slow Cooker Summer Cookout Bubbling Cheese Potato Casserole using Cubed Red Norland Potatoes is the kind of simple side dish Midwestern cooks have leaned on for years: hearty, dependable, and always the first pan folks scrape clean. The tender red potatoes hold their shape beautifully, and with just a handful of ingredients, you get a rich, satisfying casserole that tastes like far more effort than it takes.
This casserole fits right in beside grilled burgers, hot dogs, barbecue chicken, or smoked sausages, and it is especially nice with crisp coleslaw, baked beans, sweet corn, or a fresh tomato and cucumber plate from the garden. For drinks, iced tea, lemonade, or a simple light beer all make fine companions, and if you are feeding a crowd, this dish earns its place on the buffet table because it stays warm and welcoming for second helpings.
4-Ingredient Slow Cooker Summer Cookout Bubbling Cheese Potato Casserole using Cubed Red Norland Potatoes
Servings: 8
Ingredients
3 pounds Red Norland potatoes, cubed
2 cans condensed cream of chicken soup, 10.5 ounces each
2 cups shredded cheddar cheese, divided
1 cup sour cream
Directions
1. Wash the Red Norland potatoes well and cut them into even bite-size cubes so they cook at the same pace in the slow cooker.
2. In a large bowl, stir together the cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar until smooth and well combined.
3. Fold the cubed potatoes into the creamy mixture, making sure every piece gets nicely coated.
4. Lightly grease the slow cooker if desired, then spoon in the potato mixture and spread it into an even layer. Cover and cook on high for 3 1/2 to 4 1/2 hours or on low for 6 to 7 hours, until the potatoes are fork-tender.
5. Sprinkle the remaining 1/2 cup cheddar over the top during the last 15 to 20 minutes of cooking, then cover again and let it melt until bubbly and golden around the edges. Serve hot.
Variations & Tips
Extra Cheesy: If your family likes a thick cheesy top, go ahead and increase the cheddar to 3 cups total. Stir some into the casserole and save a generous handful for the top so you get those pretty browned edges.
Soup Swap: Cream of mushroom or cream of celery can stand in for cream of chicken if that is what you have in the pantry. Either one gives the casserole a slightly different personality while keeping that same creamy texture.
Make It Cookout-Friendly: For easier serving outdoors, keep the slow cooker on the warm setting once the casserole is done. Give it 10 minutes with the lid cracked before serving if you want it to set up a bit thicker on the spoon.
Potato Tip: Red Norland potatoes are especially nice here because they stay tender without falling apart too much. Try to keep the cubes close in size so no pieces end up undercooked while others turn mushy.