These creamy potatoes pair beautifully with just about any comfort food main dish—think roast chicken, meatloaf, baked ham, or pork chops. They’re also wonderful alongside grilled sausages or a simple pan-seared steak. For a lighter plate, serve them with a big green salad or steamed vegetables like green beans, broccoli, or carrots to balance out the richness. If you’re feeding a crowd, set them out on a buffet with rolls, a simple tossed salad, and maybe a side of roasted vegetables so everyone can build their own plates. They also reheat nicely, so don’t be afraid to double the batch if you’re planning on leftovers for lunches.
Ingredients
3 pounds russet potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)
2 cups shredded cheddar cheese (mild or sharp, your choice)
1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for a meatless option)
1 cup sour cream
Optional but helpful: 1/2 teaspoon salt and 1/2 teaspoon black pepper, to taste
Nonstick cooking spray or a little butter for greasing the slow cooker
2 cups shredded cheddar cheese (mild or sharp, your choice)
1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for a meatless option)
1 cup sour cream
Optional but helpful: 1/2 teaspoon salt and 1/2 teaspoon black pepper, to taste
Nonstick cooking spray or a little butter for greasing the slow cooker
Directions
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