Another reason these potatoes shine is their versatility. You can keep them classic and creamy, or dress them up with cheese, herbs, or a little smoky flavor depending on what you’re serving them with. They pair beautifully with both casual weeknight dinners and big Sunday suppers. The texture is the real star here: fork-tender potatoes coated in a savory, creamy sauce that feels nostalgic and comforting with every bite. This is the kind of recipe that gets passed around, requested again and again, and quietly becomes a staple in your kitchen.
Ingredients
2½ to 3 pounds russet or Yukon gold potatoes, peeled and sliced into ¼-inch rounds
1 small onion, finely chopped
½ cup unsalted butter, melted
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded cheddar cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Optional: chopped parsley or green onions for garnish
Instructions
Lightly grease the inside of your crockpot with butter or nonstick spray. Layer half of the sliced potatoes in the bottom, then sprinkle with half of the chopped onion, salt, pepper, garlic powder, and paprika. In a bowl, mix the cream of chicken soup, sour cream, and melted butter until smooth. Spoon half of this mixture over the potatoes, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining potatoes, seasoning, sauce, and cheese. Cover and cook on low for 5 to 6 hours, or until the potatoes are tender when pierced with a fork. Stir gently before serving and garnish if desired.