4-Ingredient Slow Cooker Creamy Potato Bake

1. Lightly grease the slow cooker.
2. Layer half of the sliced potatoes in the bottom.
3. Spread half of the cream of mushroom soup over the potatoes.
4. Sprinkle some cheese on top.
5. Repeat the layers with the remaining potatoes, soup, and cheese.
6. Pour the milk evenly over everything.
7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
8. Let sit for a few minutes before serving to allow it to set.

Recipe Notes

• Use Yukon Gold or Russet potatoes for best results.
• Add garlic powder or onion powder for extra flavor.
• For a crispier top, transfer to the oven for a few minutes after cooking.
• You can mix in cooked bacon or ham for a heartier dish.
• Store leftovers in the refrigerator for up to 3 days.