There is something mighty satisfying about a slow cooker full of potatoes and cheese quietly doing its work while the house fills with that cozy, supper-time smell. This simple casserole has the sort of old-fashioned potluck spirit Midwestern cooks have always loved: affordable ingredients, hardly any fuss, and a bubbling, golden finish that makes folks come back for seconds. It is just the kind of dish you set out at a block party or holiday weekend table and watch disappear.
This casserole goes especially well with grilled bratwurst, burgers, barbecue chicken, meatloaf, or a simple baked ham. If you are serving it for a holiday spread or a long weekend cookout, round things out with a crisp green salad, sliced tomatoes, coleslaw, baked beans, or buttered corn on the cob. Since the potatoes are rich and creamy, a fresh, vinegary side helps balance every plate.
4-Ingredient Slow Cooker Pre-Labor Day Bubbling Cheese Potato Casserole using Cubed Satina Gold Potatoes
Servings: 8
Ingredients
2 1/2 pounds Satina gold potatoes, peeled and cut into 1-inch cubes
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, stir together the condensed cream of chicken soup and sour cream until smooth.
2. Add the cubed potatoes and 1 1/2 cups of the shredded cheddar cheese to the bowl. Stir well so all the potato pieces are evenly coated.
3. Spoon the potato mixture into the slow cooker and spread it into an even layer. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
4. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again, and cook for 10 to 15 minutes more, until the cheese is melted and bubbly. Let the casserole stand for 10 minutes before serving so it sets up a little.
Variations & Tips
Swap the soup: Cream of mushroom or cream of celery soup both work nicely here if that is what you have in the pantry. Each one gives the casserole a slightly different flavor, but the method stays the same.
Add onion flavor: If you do not mind turning this into more than four ingredients, stir in 1/4 cup finely diced onion or a spoonful of dried onion flakes for a little extra savoriness.
Use the right potato size: Try to cut the Satina gold potatoes into evenly sized cubes so they cook at the same rate. If some pieces are much bigger than others, you can end up with a few firm bites mixed in with the tender ones.
Do not overcook: Slow cookers vary, especially the newer hot-running models. Start checking for tenderness on the early end of the cooking time so the potatoes stay nicely shaped instead of turning mushy.
Make it extra golden: If you like a deeper cheesy top, transfer the cooked casserole to a broiler-safe baking dish after slow cooking, add the last bit of cheese, and place it under the broiler for a minute or two. Watch it closely so it does not scorch.