Amish Wedding Potatoes

This five-ingredient dish is the definition of comfort — rich, creamy, and ideal for holidays or relaxed Sundays when you want something that practically cooks itself. Inspired by traditional Midwestern church and wedding suppers, where large pans of cheesy potatoes were kept warm for hours, this slow cooker version delivers the same bubbling, golden results without needing the oven.

Serve it alongside baked ham, roast turkey, or a classic Sunday pot roast, allowing the creamy sauce to blend with the savory juices. Pair with a fresh salad or buttered green beans for balance, and include warm rolls or crusty bread to soak up every bit. It also holds up well on the warm setting, making it a great option for buffets and holiday gatherings.

Amish Wedding Potatoes

Ingredients
Ingredient | Amount
Russet potatoes (peeled, coarsely grated) | 2 ½ pounds (about 8 cups, lightly packed)
Condensed cream of chicken soup | 1 can (10.5 oz)
Sharp cheddar cheese (shredded, divided) | 2 cups
Sour cream | 1 ½ cups
Salted butter (melted, plus extra for greasing) | 6 tablespoons

Directions
Prep the slow cooker: Lightly grease a 5–6 quart slow cooker with butter.
Grate potatoes: Peel and grate the potatoes (about 8 cups). If they seem very wet, gently squeeze out excess moisture.
Make the sauce: In a large bowl, whisk together the condensed soup and sour cream until smooth. Stir in 1 ½ cups cheddar and the melted butter.
Combine: Fold the grated potatoes into the mixture until fully coated.
Cook: Transfer to the slow cooker, spread evenly, cover, and cook on LOW for 4–5 hours or HIGH for 2 ½–3 hours, until tender and bubbling.
Finish with cheese: About 20–30 minutes before serving, sprinkle the remaining ½ cup cheddar on top. Cover and cook until melted and lightly golden at the edges.
Rest & serve: Switch to WARM and let sit for 10–15 minutes before serving. Scoop portions from the edges for extra browned flavor.

✨ Tip: The slow cooker creates beautifully browned edges — make sure to include those when serving for the best texture and flavor.