Ingredients
– 2 pounds of potatoes (Russet or Yukon Gold work best)
– 1 cup of shredded cheddar cheese
– 1 cup of sour cream
– 1 can (10.5 oz) of cream of chicken soup
– 1/2 cup of diced onions
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– Optional: additional cheese for topping
Equipment Needed
– Crockpot
– Peeler (for potatoes)
– Knife and cutting board
– Measuring cups and spoons
– Mixing bowl
Step-by-Step Instructions
First, start by peeling the potatoes and then cutting them into thin slices. I usually aim for about a quarter-inch thickness to ensure they cook evenly. Next, in a mixing bowl, combine the sour cream, cream of chicken soup, garlic powder, salt, pepper, and half of the cheese. This cheesy mixture is the star of the dish, and I love how it smells creamy and savory! Layer half of the sliced potatoes in the bottom of the crockpot, then pour half of the cheesy mixture on top. (See the next page below to continue steps…)