Amish Wedding Potatoes
This simple five-ingredient recipe is pure comfort food—creamy, rich, and perfect for holidays or slow Sundays when you want something easy that practically cooks on its own. Rooted in classic Midwestern church and wedding gatherings, where big trays of cheesy potatoes stayed warm for hours, this slow cooker version gives you that same bubbly, golden finish without turning on the oven.
Serve it with baked ham, roasted turkey, or a traditional pot roast, letting the creamy sauce soak up all those savory flavors. Add a crisp salad or some buttered green beans for balance, and don’t forget soft rolls or crusty bread to catch every last bite. It also stays warm beautifully, making it ideal for buffets and festive occasions.
Amish Wedding Potatoes
Ingredients
Ingredient | Amount
Russet potatoes (peeled, coarsely shredded) | 2½ pounds (about 8 cups, loosely packed)
Condensed cream of chicken soup | 1 can (10.5 oz)
Sharp cheddar cheese (shredded, divided) | 2 cups
Sour cream | 1½ cups
Salted butter (melted, plus extra for greasing) | 6 tablespoons
Directions
Prepare the slow cooker – Lightly coat a 5–6 quart slow cooker with butter.
Shred the potatoes – Peel and grate the potatoes (about 8 cups). If they release a lot of liquid, gently press out the excess.
Mix the sauce – In a large bowl, whisk together the soup and sour cream until smooth. Stir in 1½ cups of the cheddar and the melted butter.
Combine everything – Add the grated potatoes and mix until evenly coated.
Cook – Transfer the mixture to the slow cooker, spread it out evenly, cover, and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until tender and bubbly.
Add the final cheese layer – About 20–30 minutes before serving, sprinkle the remaining ½ cup cheddar over the top. Cover again and cook until melted and lightly golden around the edges.
Rest and serve – Turn to WARM and let it sit for 10–15 minutes before serving. Scoop from the edges to get those delicious browned bits.
