This 5-ingredient slow cooker Amish wedding potatoes dish is the kind of rich, creamy side I pull out for holidays and quiet Sundays when I want the food to take care of itself. It’s rooted in the old Midwestern church and wedding suppers where big pans of cheesy potatoes sat on long tables, staying hot and comforting for hours. Here, we lean on grated russet potatoes and a slow cooker to do the work, so you can have that bubbling, golden, velvety pan of comfort ready without fussing over the oven. It’s simple, hearty, and feels like it’s been on the table in this part of the country forever.
Serve these potatoes alongside baked ham, roast turkey, or a Sunday pot roast so the creamy sauce can mingle with the juices on the plate. A crisp green salad or buttered green beans balances the richness nicely, and warm dinner rolls or crusty bread are handy for swiping up the extra sauce. They hold beautifully on the warm setting, so they’re perfect on a buffet with other holiday casseroles and slow-cooked meats.
5-Ingredient Slow Cooker Amish Wedding Potatoes
Servings: 8-10
Ingredients
2 1/2 pounds russet potatoes, peeled and coarsely grated (about 8 cups, lightly packed)
1 (10.5-ounce) can condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
1 1/2 cups sour cream
6 tablespoons salted butter, melted, plus a little extra for greasing the slow cooker
Directions
Grease the inside of a large slow cooker (5- to 6-quart) lightly with butter to keep the potatoes from sticking and to help the edges brown.
Peel the russet potatoes and grate them on the large holes of a box grater. Measure out about 8 cups of loosely packed grated potatoes. If they seem very wet, gently squeeze a handful at a time over the sink to remove excess moisture, but don’t wring them dry.
In a large mixing bowl, whisk together the condensed cream of chicken soup and sour cream until smooth and well combined.
Stir 1 1/2 cups of the shredded cheddar cheese into the soup and sour cream mixture. Add the melted butter and stir again until everything is evenly blended into a rich, creamy sauce.
Add the grated potatoes to the bowl and gently fold until every strand is coated with the creamy mixture. Take your time so there are no dry pockets.
Spoon the potato mixture into the prepared slow cooker and spread it into an even layer, pressing lightly so it settles but not packing it too tightly.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the potatoes are tender and the edges are bubbling and starting to turn golden brown. Avoid lifting the lid too often so the heat and moisture stay steady.
About 20 to 30 minutes before serving, sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. Cover again and continue cooking until the cheese is melted and the surface is glistening and creamy, with some crispy browned edges around the sides.
Once the potatoes are tender and the top is melted and golden at the edges, switch the slow cooker to WARM. Let it stand, covered, for 10 to 15 minutes to set slightly before serving. This rest helps the sauce thicken into a velvety texture while still staying spoonable.
Serve straight from the slow cooker, scooping down along the browned edges for those extra flavorful bits. Keep on WARM for up to 2 hours for a stress-free holiday or Sunday meal.
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