My daughter’s teacher asked me to make this for the back-to-school luncheon again. Creamy, golden, and gone in minutes.

This 4-Ingredient Slow Cooker Potato Casserole turns sliced Superior potatoes into a velvety, cheese-rich side dish with hardly any effort. Cooked low and slow in a creamy blend of sour cream and condensed soup, it comes out tender and bubbly, topped with melted cheddar—perfect for busy family meals.

4-Ingredient Slow Cooker Potato Casserole

Ingredients

• Sliced Superior potatoes – 3 pounds
• Condensed cream of chicken soup – 2 (10.5-ounce) cans
• Shredded sharp cheddar cheese (divided) – 2 cups
• Sour cream – 1 cup

Step-by-Step Directions

1. Prep and mix sauce – Lightly grease the inside of an oval slow cooker. In a large bowl, whisk together the cream of chicken soup, sour cream, and 1½ cups of the shredded cheddar cheese until the mixture is smooth and well combined.
2. Coat and layer the potatoes – Add the sliced potatoes to the bowl and gently fold them in until every slice is evenly coated with the sauce. Transfer the potato mixture to the prepared slow cooker and spread it into a flat, even layer.
3. Slow cook – Cover and cook on LOW for 5 to 6 hours, until the potatoes are tender when pierced with a fork and the sauce around the edges is hot and bubbling.
4. Melt the remaining cheese – Sprinkle the reserved ½ cup of cheddar cheese over the top, cover again, and cook for an additional 10 to 15 minutes, just until the cheese is fully melted. Serve warm, straight from the slow cooker.