When the garden starts winding down and the evenings take on that first little hint of autumn, a simple potato supper like this feels right at home. This slow cooker Amish late summer potatoes recipe leans on humble pantry staples and a bag of frozen steak fries to make something creamy, hearty, and deeply comforting with hardly any fuss at all. It has that practical Midwestern spirit to it, where nothing fancy is needed to put a filling dish on the table, just a few good ingredients and a little patience.
Serve these potatoes alongside baked ham, grilled sausage, roast chicken, or even with a plate of sliced garden tomatoes and buttered green beans for a true late-summer meal. They also make a fine main dish with a simple lettuce salad and a piece of crusty bread, especially on busy days when you want supper to take care of itself.
5-Ingredient Slow Cooker Amish Late Summer Potatoes
Servings: 6
Ingredients
1 bag (28 to 32 ounces) frozen steak fries
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 small onion, thinly sliced
Directions
1. Lightly grease the inside of your slow cooker. Spread the frozen steak fries evenly across the bottom.
2. In a medium bowl, stir together the cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar until well combined.
3. Spoon the creamy mixture over the fries, then scatter the sliced onion over the top. Cover and cook on low for 4 to 5 hours, or until the potatoes are tender.
4. Sprinkle the remaining 1/2 cup cheddar over the potatoes during the last 20 minutes of cooking. Cover again and let the cheese melt before serving.
Variations & Tips
Add bacon: If you want a heartier supper, stir in 1/2 cup cooked crumbled bacon before cooking or sprinkle it over the top just before serving. That smoky flavor goes mighty well with the creamy potatoes.
Use a different cheese: Colby, Monterey Jack, or a mild cheddar blend all work nicely here. Choose a good melting cheese for the smoothest, creamiest finish.
Make it meatless: Swap the cream of chicken soup for cream of mushroom or cream of celery soup if you would like a vegetarian-friendly version with the same cozy texture.
Do not overcook: Since frozen steak fries are already partially cooked, keep an eye on them toward the end so they stay tender without turning mushy. Every slow cooker has its own mind, as my mother used to say.
For easier serving: Let the potatoes rest uncovered for 10 minutes before scooping. That little pause helps the sauce settle and makes each helping come out nice and neat.