Servings: 6
Ingredients
6 medium russet or Yukon gold potatoes, thinly sliced (about 2–2 1/2 pounds)
1 small yellow onion, thinly sliced
2 cups shredded cheddar cheese (or a cheddar blend), divided
1 cup shredded mozzarella cheese, divided
6 slices bacon, cooked and crumbled (optional but recommended)
1 1/2 cups sour cream
1/2 cup milk
3 tablespoons butter, melted
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon onion powder
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for a little depth)
2 tablespoons chopped fresh parsley or chives, for garnish
Nonstick cooking spray or a little extra butter, for greasing the slow cooker
Directions
Prep the slow cooker: Lightly grease the inside of your slow cooker with nonstick cooking spray or rub it with a little butter. This helps prevent sticking and makes cleanup easier.
Slice the potatoes and onion: Wash and peel the potatoes (peeling is optional if you’re using thin-skinned Yukon golds). Slice them into thin rounds, about 1/8-inch thick, so they cook evenly. Thinly slice the onion as well.
Mix the sauce: In a medium bowl, whisk together the sour cream, milk, melted butter, minced garlic (or garlic powder), onion powder, salt, black pepper, and smoked paprika if using. This will be your creamy layer that keeps the potatoes tender and flavorful.
Layer the potatoes: Place a single, even layer of potato slices on the bottom of the slow cooker. It’s okay if they overlap slightly, but try to cover the surface.
Add onion, sauce, and cheese: Scatter a small handful of sliced onions over the potatoes. Spoon some of the sour cream mixture over the top (about 1/4 of the mixture), spreading it gently. Sprinkle a generous handful of cheddar and mozzarella over the sauce. Add a spoonful of crumbled bacon if using.
Repeat the layers: Continue layering potatoes, onions, sauce, cheese, and bacon until you’ve used everything, finishing with a layer of cheese on top. Aim for 3–4 layers, depending on the size of your slow cooker.
Cook the casserole: Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the potatoes are very tender when pierced with a fork and the cheese is melted and bubbly around the edges.
Rest and garnish: Once cooked, turn off the heat and let the casserole rest for about 10–15 minutes with the lid slightly ajar. This helps it set up a bit and makes it easier to scoop. Sprinkle with chopped fresh parsley or chives just before serving.
Serve: Spoon the layered potato casserole onto plates or into bowls. Taste and add a pinch of extra salt and pepper if needed. Serve warm and enjoy!
Variations & Tips
To make this casserole your own, you can easily swap ingredients based on what’s in your fridge. For a lighter version, use light sour cream and part-skim cheese, and skip the bacon or replace it with turkey bacon. If you want to add more protein, layer in 1–2 cups of diced cooked ham, shredded rotisserie chicken, or browned ground sausage between the potato layers. For a veggie boost, tuck in thinly sliced bell peppers, mushrooms, or baby spinach—just keep the slices thin so everything cooks at the same rate. You can also change up the flavor profile by using different cheeses, like pepper jack for a little kick or smoked gouda for a deeper, smoky flavor. If you’re short on time in the morning, slice the potatoes and onion the night before and store them in water in the fridge (to prevent browning), then drain and pat dry before layering. And if your slow cooker tends to run hot, check the casserole a bit early so the edges don’t overcook—every slow cooker has its own personality, so the first time you make this is a good chance to learn how yours handles it.
