Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch dice
1 (10.5-ounce) can condensed cream of mushroom or cream of chicken soup
1 1/2 cups shredded cheddar cheese, divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or nonstick spray to help keep the potatoes from sticking.
Peel the potatoes and cut them into small, even 1/2-inch dice so they cook through and get tender all the way to the center.
In a medium bowl, stir the condensed soup with 1/2 cup of the shredded cheddar cheese until it’s fairly smooth. You do not need to add water or milk to the soup; it should stay thick and concentrated.
Add the diced potatoes to the slow cooker. Pour the soup-and-cheese mixture over the potatoes and toss gently with a large spoon or clean hands until all the potatoes are coated as evenly as possible.
Smooth the potato mixture into an even layer in the slow cooker, lightly pressing it down so there aren’t big air pockets. This helps the center cook evenly and stay moist.
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 edges are bubbling.
Once the potatoes are tender, sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top. Cover again and cook on HIGH for another 10 to 15 minutes, just until the cheese is melted and bubbling.
For a more golden brown crust like an oven bake, carefully transfer the hot potato mixture into 2 foil trays, spreading it into even layers. Place the trays under a preheated broiler for 3 to 5 minutes, watching closely, until the top is browned and lightly crisp around the edges.
Let the potato bake sit for about 5 minutes before serving so it can set slightly and cool down from piping hot to just-steamy. Serve straight from the foil trays or return them to the slow cooker to keep warm.