Slow-Cooked Cheesy Potatoes with Creamy Layers (Print version)
Tender sliced potatoes layered with cheddar and a creamy sour cream sauce, then slow-cooked until rich, cozy, and scoopable.
# Ingredients:
For the potato layers
01 -
5 lb (2.25 kg) Yukon Gold potatoes, peeled or unpeeled, sliced 1/4 inch thick
02 -
3 cups (340 g) freshly shredded sharp cheddar cheese, divided
03 -
1/2 cup (75 g) yellow onion, finely diced
04 -
1 tablespoon (14 g) unsalted butter, for the onion
For the creamy sauce
05 -
1 (10.5 oz / 298 g) can condensed cream of mushroom soup
06 -
1 cup (240 g) sour cream
07 -
4 tablespoons (56 g) unsalted butter, melted
08 -
1/3 cup (80 ml) whole milk
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon smoked paprika
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
For serving
13 -
2 tablespoons chopped green onions or parsley
14 -
Cooked crumbled bacon, optional
# Instructions:
01 -
Slice the potatoes into even 1/4-inch rounds. Pat them dry with a clean towel so extra moisture does not thin the sauce.
02 -
Melt 1 tablespoon butter in a small skillet over medium heat. Cook the diced onion for 5-6 minutes, stirring often, until softened and lightly golden.
03 -
Whisk the condensed soup, sour cream, melted butter, milk, garlic powder, smoked paprika, salt, and black pepper in a bowl until smooth.
04 -
Grease a 6-quart slow cooker. Add one-third of the potatoes, one-third of the cheddar, and half of the onion. Repeat once, then finish with the remaining potatoes and cheddar.
05 -
Pour the sauce evenly over the layers and gently spread it toward the edges. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the center potatoes are fork-tender.
06 -
Turn off the slow cooker and let the potatoes rest uncovered for 15 minutes. Sprinkle with green onions or parsley and add bacon if using.
# Good to know:
01 -
Use a 6-quart slow cooker for even cooking.
02 -
Low heat gives the creamiest texture.
03 -
Let the dish rest before serving so the sauce thickens.