Amish Wedding Potatoes

Ingredients
Ingredient | Amount
Russet potatoes (peeled, coarsely shredded) | 2½ pounds (about 8 cups, loosely packed)
Condensed cream of chicken soup | 1 can (10.5 oz)
Sharp cheddar cheese (shredded, divided) | 2 cups
Sour cream | 1½ cups
Salted butter (melted, plus extra for greasing) | 6 tablespoons

Directions

Prepare the slow cooker – Lightly coat a 5–6 quart slow cooker with butter.

Shred the potatoes – Peel and grate the potatoes (about 8 cups). If they release a lot of liquid, gently press out the excess.

Mix the sauce – In a large bowl, whisk together the soup and sour cream until smooth. Stir in 1½ cups of the cheddar and the melted butter.

Combine everything – Add the grated potatoes and mix until evenly coated.

Cook – Transfer the mixture to the slow cooker, spread it out evenly, cover, and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until tender and bubbly.

Add the final cheese layer – About 20–30 minutes before serving, sprinkle the remaining ½ cup cheddar over the top. Cover again and cook until melted and lightly golden around the edges.

Rest and serve – Turn to WARM and let it sit for 10–15 minutes before serving. Scoop from the edges to get those delicious browned bits.