4-Ingredient Slow Cooker Amish Mother’s Honor Potatoes
Servings: 6
Ingredients
2 1/2 pounds petite gold potatoes, scrubbed and very thinly sliced (about 1/8 inch)
2 cups heavy cream or half-and-half
1 1/2 cups shredded mild cheddar cheese, divided
1 packet (1 ounce) dry ranch dressing mix or similar herb seasoning mix
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the potatoes release easily and the edges brown nicely.
Scrub the petite gold potatoes well and pat them dry, but do not peel. Using a sharp knife or mandoline, slice the potatoes very thinly, about 1/8 inch thick. Keeping them thin helps them cook through and turn tender in the slow cooker.
Thinly sliced gold potatoes on a cutting board
Thinly sliced gold potatoes on a cutting board
In a medium bowl, whisk together the heavy cream (or half-and-half), dry ranch dressing mix, and 1 cup of the shredded cheddar cheese until fairly smooth. This is your simple 3-ingredient “celebration sauce.”
Spread a loose handful of sliced potatoes over the bottom of the slow cooker in an even layer, letting them overlap slightly like shingles.
Drizzle or spoon a portion of the cream-and-cheese mixture over the potatoes, using just enough to lightly coat the layer. Repeat with more layers of potatoes and sauce, ending with a layer of potatoes on top. Gently press down with your hands or the back of a spoon so the layers settle into the sauce.
Layering potatoes and cream sauce into a slow cooker
Layering potatoes and cream sauce into a slow cooker
Pour any remaining cream mixture evenly over the top so it can trickle down between the slices. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the surface for a golden, bubbly finish.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or until the potatoes are very tender when pierced with a fork and the edges are bubbling and lightly browned. Avoid lifting the lid during the first 3 hours so the heat stays consistent and the potatoes cook evenly.
Once the potatoes are tender and the top is golden and bubbling, turn the slow cooker to WARM. Let the casserole rest for about 10 to 15 minutes with the lid slightly ajar so the sauce can thicken and settle between the layers.
