This is the kind of dish that makes people follow you out to the church parking lot, recipe card in hand. It’s a simple Midwestern-style slow cooker cheesy potato casserole that leans on refrigerated shredded potatoes, a can of cream soup, and plenty of cheese. I’ve been making some version of this since the 1970s for spring potlucks, funerals, and baby showers out at our little country church. Over the years I’ve pared it down to just five ingredients you can toss together in minutes, then let the slow cooker do the work while you get yourself ready. The potatoes turn tender and creamy underneath, with a golden, cheesy top that scoops out in long, stretchy pulls—pure comfort in a crock for any gathering.
Serve these cheesy shredded potatoes straight from the slow cooker on the warm setting so folks can help themselves. They’re wonderful alongside baked ham, roasted or fried chicken, meatloaf, or a platter of grilled brats for a spring potluck spread. Add a simple green salad, buttered peas, or roasted asparagus to balance the richness, and set out a basket of soft dinner rolls or buttered bread so people can swipe up every last bit of cheesy sauce from their plates.
