Amish Mother’s Honor Potatoes Slow Cooker

Amish Mother’s Honor Potatoes Slow Cooker. This simple slow cooker dish is a small way of saying “thank you” to all the moms and grandmas who put warm food on the table every night using just a few basic things from the kitchen. It comes from the easy Amish-style potato dishes you still see at church dinners and family gatherings in the Midwest — plain ingredients that somehow come together into something really special.

You start with thin-sliced gold potatoes, mix up one simple cream sauce, and let the slow cooker do all the work. By the time you walk back inside, a hot, creamy, golden potato casserole is sitting there waiting — like a cozy hug in a pot, ready to make Mother’s Day feel extra warm.

Creamy, tender gold potatoes slow-cooked in a rich cheese and ranch sauce until perfectly golden and bubbling. This easy 4-ingredient Amish-style casserole comes together with almost no effort and tastes like pure comfort food straight from grandma’s kitchen.

Servings: 6

Ingredients

• 2½ pounds petite gold potatoes, scrubbed and sliced very thin (about 1/8 inch thick)
• 2 cups heavy cream or half-and-half
• 1½ cups shredded mild cheddar cheese, divided
• 1 packet (1 ounce) dry ranch dressing mix or any similar herb seasoning mix

Amish Mother’s Honor Potatoes: Directions

1. Rub the inside of a 4- to 6-quart slow cooker with a little butter or spray it with nonstick spray. This keeps the potatoes from sticking and helps the edges get a little golden.
2. Scrub the potatoes well and pat them dry. Do not peel them. Use a sharp knife or a mandoline to cut them into very thin slices, about 1/8 inch thick. Thin slices help the potatoes get nice and soft all the way through.
3. In a medium bowl, mix together the heavy cream, the dry ranch seasoning packet, and 1 cup of the shredded cheddar cheese. Stir until it looks mostly smooth. This is your simple 3-ingredient cream sauce.
4. Lay a loose handful of potato slices across the bottom of the slow cooker in one layer, letting them overlap a little like roof shingles.
5. Spoon some of the cream and cheese mixture over the potato layer, just enough to coat it lightly. Keep putting down potato slices and sauce in layers until all of it is gone. Finish with a top layer of potatoes. Press down gently with your hands or the back of a spoon so everything settles in nicely.
6. Pour any leftover cream mixture right over the top so it drips down into all the layers. Then sprinkle the last half cup of shredded cheddar cheese across the top so it melts into a golden, bubbly crust.
7. Put the lid on the slow cooker. Cook on LOW for 5 to 6 hours, until the potatoes feel very soft when you poke them with a fork and the edges are bubbling. Try not to lift the lid during the first 3 hours so the heat stays steady inside.
8. When the potatoes are fully soft and the top looks golden and bubbly, switch the slow cooker to WARM. Let the casserole sit for 10 to 15 minutes with the lid just slightly open so the sauce can thicken up a bit.
9. Right before you serve it, sprinkle a pinch of dried parsley or chives over the top if you like — it adds a pretty little bit of green. Scoop straight from the slow cooker, making sure everyone gets some of the creamy sauce from the bottom.

How to Serve

Serve these creamy potatoes right out of the slow cooker while they are still warm and bubbling at the edges. They go really well with a simple baked ham, roast chicken, or browned sausage patties if you are doing brunch. Add something green on the side like steamed green beans, buttered peas, or a fresh salad to balance out the richness. Warm dinner rolls or biscuits are great for scooping up the extra sauce. If you are feeding a big group after church, just leave the slow cooker on warm, set out a platter of sliced ham and a bowl of applesauce, and let everyone help themselves.