4-Ingredient Slow Cooker Bubbling Cream Potato Casserole Directions:
Lightly coat the insert of a 5- to 6-quart slow cooker with cooking spray.
Stir the undiluted condensed cream of chicken soup, sour cream, and 1½ cups of the cheddar together in a large bowl until evenly combined.
Add the sliced potatoes and fold gently until coated, separating any slices that stick together.
Transfer to the slow cooker and spread into an even layer without packing tightly.
Cover and cook on LOW for 5–6 hours, until a thin knife passes easily through the potato slices in the center and around the edges. Continue cooking if any slices remain firm.
Sprinkle the remaining ½ cup cheddar evenly over the surface. Cover and cook on LOW for another 10–15 minutes, until melted. The topping should be soft and melted rather than browned.
Serve warm, scooping through the potatoes and sauce so each portion includes both.
Practical Woman's Secret
Use a mandoline with its hand guard or a sharp knife to keep the slices uniformly thin. Check several slices in the center before adding the final cheese topping; bubbling edges alone do not confirm that all the potatoes are tender.
Serving and Storage
Serve alongside roasted meat, chicken, or a separate vegetable dish. For buffet service, use WARM only after cooking and keep the casserole at 140°F or above. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat covered to 165°F, adding a little water if the sauce has thickened.
Nutrition Information
Estimated per serving: ⅒ of the finished casserole
Calories: 270 kcal
Protein: 10 g
Carbohydrates: 31 g
Fat: 12 g
Fiber: 3 g
Sugar: 3 g
Sodium: 460 mg
I'm waiting for your comments! Enjoy!
