This slow cooker potato hotdish is my cozy, city-kitchen spin on a classic Upper Midwest casserole—hearty, unfussy, and designed to feed a crowd with minimal effort. Traditional hotdish emerged in church basements and community potlucks across Minnesota and the Dakotas, where home cooks combined pantry staples—usually a starch, a protein, and a creamy binder—into a single, comforting bake. Here, we lean on the slow cooker to do the work for us, turning potatoes, ground beef, and vegetables into a rich, layered dish that simmers all afternoon. It’s the kind of recipe you make when you want something deeply familiar and satisfying, but don’t necessarily want to turn on the oven or fuss with multiple pans.
This potato hotdish is a complete meal on its own, but a few simple sides make it feel more like a Sunday supper. I like to pair it with something bright and crisp: a green salad with a sharp vinaigrette or a simple cucumber and red onion salad to cut through the richness. Steamed or roasted green beans, buttered peas, or a tray of roasted carrots also work nicely and echo that classic Midwestern meat-and-veg plate. A basket of crusty bread or soft dinner rolls is perfect for scooping up the creamy sauce, and if you want to lean into nostalgia, serve it with dill pickles and a jarred beet salad—very church-basement-chic. For dessert, something light and fruity, like a simple berry crisp, balances the hearty main dish without feeling over the top.
Slow Cooker Potato Hotdish
Servings: 6-8 servings
Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
1 teaspoon smoked or sweet paprika
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken or celery soup
1 cup low-sodium beef or chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream (optional, for extra creaminess)
2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)
2 cups frozen mixed vegetables (such as peas, carrots, corn, and green beans), thawed and drained
2 cups shredded cheddar cheese, divided (mild or sharp, your choice)
2 tablespoons unsalted butter, cut into small pieces
Nonstick cooking spray or a little neutral oil for greasing the slow cooker
Chopped fresh parsley or chives, for garnish (optional)
Directions
Prepare the slow cooker: Lightly grease the insert of a 5- to 6-quart slow cooker with nonstick cooking spray or a little neutral oil. This helps prevent sticking and makes cleanup easier.
Brown the beef: In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink, about 6–8 minutes. Drain off most of the fat, leaving about 1 tablespoon in the pan for flavor.
Add aromatics and seasonings: To the browned beef, add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic, salt, pepper, thyme, and paprika, and cook for another 30–60 seconds, just until fragrant. Remove from heat.
Make the sauce: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken (or celery) soup, broth, Worcestershire sauce, and sour cream (if using) until smooth. Taste and adjust seasoning lightly, keeping in mind the cheese and beef will add more salt later.
Layer the potatoes: Spread half of the sliced potatoes in an even layer on the bottom of the slow cooker. Try to overlap them slightly so they form a fairly solid base; this helps them cook evenly and keeps the sauce from sinking straight to the bottom.
Add beef and vegetables: Spoon half of the beef-onion mixture over the potatoes in an even layer. Scatter half of the thawed mixed vegetables over the beef.
Add cheese and sauce: Sprinkle 1 cup of the shredded cheddar cheese over the vegetables. Pour about half of the soup mixture evenly over the top, using a spatula or spoon to gently nudge it into the layers.
Repeat layers: Repeat the layering process with the remaining potatoes, beef mixture, vegetables, and the second cup of shredded cheese. Pour the remaining soup mixture over the top, again spreading it gently so it seeps into the layers. Dot the surface with the butter pieces.
Cook: Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a knife and the mixture is bubbly around the edges. The exact timing will vary slightly depending on how thinly the potatoes are sliced and your specific slow cooker.
Finish and rest: Once cooked, turn off the slow cooker and let the hotdish rest, covered, for about 10–15 minutes. This short rest allows the sauce to thicken slightly and the layers to settle, making it easier to serve neat portions.
Serve: Spoon the hotdish into bowls or onto plates, making sure each serving gets a good mix of potatoes, beef, vegetables, and sauce. Garnish with chopped fresh parsley or chives, if you like, and serve warm.
Variations & Tips
• Tater tot topping: For a more classic Minnesota hotdish feel, skip the top layer of sliced potatoes and instead arrange a bag of frozen tater tots in a single layer over the final layer of sauce. Cook on HIGH for the first 2–3 hours, then transfer the insert (if oven-safe) under a broiler for a few minutes to crisp the tots, or simply accept a softer, stew-like top. • Different proteins: Ground turkey or chicken can stand in for the beef; just be sure to season generously and maybe add an extra splash of Worcestershire or a teaspoon of tomato paste for depth. For a slightly more indulgent version, try using half ground beef and half pork sausage—brown them together and drain well. • Vegetarian version: Omit the beef and double the mixed vegetables, adding heartier options like frozen broccoli or cauliflower. Swap in cream of mushroom and cream of celery soups, and use vegetable broth. For extra protein, stir in a can of drained and rinsed white beans or lentils with the vegetables. • Cheese and flavor tweaks: Cheddar is traditional, but you can play with flavor by using a mix of cheeses—Monterey Jack for meltiness, smoked Gouda for a subtle smoky note, or a bit of Swiss for nuttiness. A teaspoon of Dijon mustard whisked into the soup mixture adds a nice tang that cuts through the richness. • Make-ahead tips: You can brown the beef with the onions and garlic up to 2 days ahead and refrigerate it. The sauce can also be mixed in advance. For the best texture, slice the potatoes the day you plan to cook and keep them submerged in cold water until you’re ready to assemble; drain and pat dry before layering. • Texture control: If you prefer a looser, more stew-like hotdish, add an extra 1/4–1/2 cup of broth to the sauce. For a thicker, more casserole-like result, reduce the broth slightly and let the finished dish rest a bit longer before serving. • Seasoning profile: While this version leans classic Midwestern, you can nudge it toward other cuisines. A teaspoon of smoked paprika and a pinch of cumin gives it a subtle, almost chili-like warmth. A small handful of chopped fresh herbs (like parsley and dill) stirred in at the end brightens the whole dish and keeps it from feeling heavy.
