If you are all about hanging with your fam and actually visiting when company comes, this dish is for you! If you like tossing some food in the crockpot then going shopping, this dish is for you! If you like taking a dish to a picnic or party and bringing it home empty . . . yep, you get the idea. These cheesy potatoes go really well with ham or any meat off the grill or out of the smoker. They are easily dressed up for special occasions with some extra types of cheese and cooked crumbled bacon. I also dress them up with crushed Ritz crackers on top. They are just all-around good and have a universal appeal!
Leftovers reheat very well, but there won’t be any left!
This dish can also be made in the oven, but boil and drain the potato slices first. They take forever to cook in the oven! Boil the potato slices for about 15 - 20 minutes, then assemble the dish. Bake on 350 degrees F for an hour, then check for tenderness. They are done when fork-tender.
- Prep Time : 20 minutes
- Cook Time : 5 - 6 hours minutes
- Yield : for a family
- potatoes - about 12 - 15 potatoes, depending on size - washed well, skin on!
- cream of chicken soup - 3 - 10 1/2 oz cans
- assorted shredded cheeses - 2 - 3 cups - fontina, sharp, parm, gouda
- Velveeta - 1 cup - small cubes
- sour cream - 1 lb container (16 oz)
- ground pepper - pinch
- cooked crumbled bacon - optional
- crumbled Ritz crackers - optional
- EVOO spray
Rinse and scrub the potatoes thoroughly, cutting out any funky spots. Do not peel. Carefully slice the potatoes on a mandolin and soak in a pot of cold water as sliced. Drain and rinse sliced potatoes several times. Spray the inside of a large crockpot with EVOO spray. If you're OCD, use one of those crockpot liners.
Shred several types of cheese (2- 3 cups). If using only one cheese, make it sharp cheddar (buy a bag pre-shredded, if rushed!) Set aside a handful of sharp cheddar for sprinkling on the top. Combine the cheeses (except the Velveeta cubes), the sour cream and the cream of chicken soup in a large bowl. Mix well using a heavy spatula or spoon.
Place a layer of the potato slices in the bottom of the crockpot, then spread out a layer of the cheese mixture on top of the potatoes. Add a sprinkle of Velveeta cubes and bacon (if using). Repeat layers until all potato slices are used. Finish with the cheese mixture on top, then sprinkle with the reserved sharp cheddar, Velveeta cubes, bacon and fresh-cracked pepper. Topping with crumbled Ritz crackers close to the end of cooking also adds a nice touch.
Cook on low for 5 - 6 hours depending on the number and size of potatoes used. The potatoes are done when fork-tender. Absolutely delicious!