Place the baking sheet under a preheated broiler on the middle rack for 3 to 6 minutes, watching closely, until the top is lightly browned and the edges turn golden and a bit crisp. Remove from the oven and let sit for about 5 minutes so the sauce thickens slightly before serving.
Serve warm, scooping generous portions of the soft, chunky potatoes and thick, pale yellow cheese sauce with those browned edges onto plates or into bowls.
Variations & Tips
For picky eaters, you can swap the mild cheddar for a Colby Jack or American blend, which melts very smoothly and has a gentler flavor. If you need to avoid cream of chicken soup, use cream of mushroom or cream of celery instead; the texture will stay the same, and you can add a pinch of salt if needed. To make it feel a touch lighter, use light sour cream and a reduced-fat condensed soup—just know the sauce may be a bit less thick, so don’t add extra liquid. For a heartier version, stir in 1 to 2 cups of diced cooked ham or cooked crumbled bacon with the potatoes before slow cooking. If your family likes a little crunch, sprinkle crushed butter crackers or plain cornflakes over the top after you transfer the potatoes to the foil-lined baking sheet, then broil until toasty. You can also assemble the potato mixture the night before in the slow cooker insert, cover, and refrigerate; in the morning, set the insert into the base and cook as directed, adding 30 minutes or so to the cook time if it’s very cold from the fridge.
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