Instructions
1. Assemble in the Slow Cooker
In a 6-quart slow cooker, mix the soup, sour cream, and cheese until blended. Add the sliced potatoes, gently tossing to coat, or layer potatoes and sauce alternately. Season with salt and pepper.
2. Cook Gently
Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the potatoes are fork-tender. Avoid stirring while cooking.
3. Serve
Give a gentle stir before serving. Add optional toppings like extra cheese, chopped chives, or crispy bacon if desired.
Serving Ideas
🍗 Pair with roasted chicken, pork chops, or meatloaf
🥖 Enjoy as a vegetarian meal with crusty bread and a fresh salad
🌶️ Add heat with ½ teaspoon garlic powder and a splash of hot sauce
🧈 For extra richness, melt a small pat of butter over the top before serving
Storage & Make-Ahead
- Refrigerator: Keeps up to 4 days; flavor improves overnight
- Reheating: Warm gently with a splash of milk
- Freezing: Not recommended—dairy-based sauces may separate
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