Amish Wedding Potatoes Slow Cooker 5-Ingredient. Holiday Sunday Comfort — just 5 ingredients. I love making this one when I want a yummy holiday side dish that is all taken care of hours before we eat, and I do not have to stress about a single thing. This dish is warm, cheesy, and so cozy — the kind of food that makes everyone at the table feel happy and full. You only need five simple things to make it, and the slow cooker takes care of all the hard work for you while you relax or spend time with your family. Creamy, cheesy, and bubbling hot — these slow cooker potatoes are the ultimate holiday side dish you can prep early and forget about until dinner time!
Servings: 9
Ingredients
- 2.5 pounds russet potatoes, peeled and coarsely grated (about 8 cups)
- 1 can of cream of chicken soup (10.5 oz)
- 2 cups shredded sharp cheddar cheese, divided
- 1.5 cups sour cream
- 6 tablespoons of salted butter, melted, and a little more to grease the pan
Amish Wedding Potatoes: Steps
- Grease the slow cooker: Take a little bit of butter and rub it all around the inside of a big 5- to 6-quart slow cooker. This helps the potatoes not stick to the sides and also helps the edges get a little golden and yummy.
- Grate the potatoes: Peel your 2.5 pounds russet potatoes, peeled and coarsely grated (about 8 cups) and grate them using the big holes on a box grater. You want to end up with about 8 cups of grated potato. If they feel really wet, gently squeeze a small handful at a time over the sink to get some of the extra water out. You do not need to squeeze them bone dry — just a little squeeze is fine.
- Mix the creamy sauce: In a big bowl, stir together the 1 can of cream of chicken soup (10.5 oz) and 1.5 cups sour cream until they look smooth and well mixed.
- Add cheese and butter: Stir 1½ cups of the 2 cups shredded sharp cheddar cheese, divided into your creamy bowl. Then pour in the 6 tablespoons salted butter, melted (plus a little extra for greasing) and mix everything together until it all looks rich and smooth.
- Coat the potatoes: Add your grated potatoes to the bowl and gently mix them in until every bit of potato is covered in the creamy sauce. Take your time so no dry spots are left hiding at the bottom.
- Fill the slow cooker: Scoop the potato mixture into your greased slow cooker and spread it out into a flat, even layer. Gently push it down, but don’t press it too much.
- Cook until tender: Put the lid on and cook on LOW for 4 to 270 minutes, or cook on HIGH heat for about 2½ to 3 hrs. The potatoes are ready when they feel soft and the edges are bubbling and turning a little golden. Try not to lift the lid too much — every peek lets out heat!
- Add the last of the cheese: About 20 to 25 minutes before you are ready to eat, sprinkle the last ½ cup of 2 cups shredded sharp cheddar cheese, divided evenly over the top. Put the lid back on and let it keep cooking until the cheese melts and looks shiny and creamy.
- Let it sit: turn the slow cooker to WARM. Let the potatoes sit with the lid on for about 10 to 12m 30s. This little rest helps the sauce get thick and smooth so it is easier to scoop out.
- Serve and enjoy: Scoop right from the slow cooker and make sure to get some of those crispy golden bits from the edges — those are the best part! You can keep this on WARM for up to 2 hours, which makes it perfect for holidays and big family meals.
Notes
This Amish Wedding Potatoes is perfect to make ahead of time on holidays or busy Sundays. The slow cooker keeps it warm and ready so you can focus on everything else. Leftovers reheat really well the next day too!