A crowd-pleasing dish that combines comfort and convenience, perfect for summer picnics, potlucks, and family gatherings.
Ingredients
Scale:
3 pounds of russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 cups shredded cheddar cheese (plus extra for topping)
1 cup sour cream
1 cup cream of chicken soup (or cream of mushroom for a vegetarian option)
½ cup (1 stick) unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped green onions or crispy bacon bits for garnish (optional)
Instructions
Begin by peeling and cutting the potatoes into 1-inch cubes.
In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until well blended.
Add the cubed potatoes to the mixing bowl and stir until they are evenly coated with the creamy mixture.
Transfer the potato mixture into a greased slow cooker. Spread the potatoes evenly and make sure they are snugly packed.
Sprinkle 2 cups of shredded cheddar cheese evenly over the top of the potatoes.
Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender and easily pierced with a fork.
During the last 30 minutes of cooking, sprinkle additional shredded cheese on top and cover again until melted and bubbly.
Once cooked, carefully stir the potatoes and top with chopped green onions or crispy bacon bits if desired. Serve warm and enjoy!
