My husband begs for these every weekend. A creamy, savory side dish that disappears instantly at potlucks
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1 (1-ounce) packet dry ranch seasoning mix
2 cups shredded sharp cheddar cheese, divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin film of oil to help prevent sticking and make cleanup easier.
Peel the potatoes (if desired) and cut them into roughly 1-inch cubes so they cook evenly and absorb the sauce at the same rate.
In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and dry ranch seasoning mix until the mixture is completely smooth and no streaks of seasoning remain.
Place the cubed potatoes into the slow cooker and pour the ranch-soup mixture over the top. Stir well to coat every piece of potato in the creamy sauce, making sure the sauce seeps down between the cubes.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the sauce is thick and bubbling around the edges.
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