Ingredients
For the potato casserole
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2½ lb (1.1 kg) potatoes, peeled and cut into 1-inch cubes
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2 cups sweet corn, drained if canned
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1 small onion, finely diced
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1 can (10.5 oz / 298 g) cream of chicken soup
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1 cup (240 g) sour cream
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1½ cups shredded cheddar cheese, divided
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½ cup (120 ml) chicken broth
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3 tbsp unsalted butter, melted
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2 garlic cloves, minced
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp black pepper
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½ tsp salt, or to taste
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2 tbsp chopped fresh parsley, for garnish
Optional additions
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¼ tsp chili flakes for a little heat
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½ cup cooked, crumbled bacon for a smoky flavor
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¼ cup grated Parmesan cheese for extra cheesiness
Instructions
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Prepare the potatoes: Peel the potatoes and cut them into evenly sized cubes. Rinse and drain the corn if using canned corn.
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Make the creamy sauce: In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, melted butter, garlic, garlic powder, onion powder, paprika, black pepper, and salt.
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Layer the ingredients: Place the potatoes, corn, and diced onion in the slow cooker. Pour the creamy sauce over the vegetables.
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Mix gently: Stir until the potatoes and corn are evenly coated with the sauce.
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Slow-cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are fork-tender. Cooking time varies with potato size and slow cooker.
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Add the cheese: About 20–30 minutes before serving, stir in 1 cup of shredded cheddar. Sprinkle the remaining ½ cup over the top, cover, and cook until melted.
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Check consistency: If the casserole seems too thick, stir in a little extra broth. If it is too thin, cook with the lid slightly ajar for a short time, monitoring closely.
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Garnish and serve: Sprinkle with fresh parsley and optional cooked bacon or Parmesan. Serve warm while the cheese is melted and creamy.
Nutrition Information
Estimated per serving, assuming 8 servings and excluding optional toppings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–380 kcal |
| Protein | 8–12 g |
| Carbohydrates | 35–45 g |
| Total fat | 14–20 g |
| Saturated fat | 7–11 g |
| Fiber | 3–5 g |
| Sugar | 4–7 g |
| Sodium | 450–800 mg |
Nutrition varies by potato variety, soup brand, cheese, and the amount of salt used.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the basic recipe.
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Dairy: Contains sour cream, cheddar cheese, and butter.
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Gluten/wheat: Some cream of chicken soups contain wheat or gluten. Check the label.
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Soy: Some packaged soups may contain soy ingredients.
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Chicken: The cream soup and broth may contain chicken-derived ingredients.
For a gluten-free version: Use certified gluten-free cream of chicken soup and broth. Check all seasonings and packaged ingredients for cross-contact warnings.
If preparing this dish for someone with a food allergy, verify every ingredient label and avoid cross-contact.
Q/S — Questions & Tips
Q: Can I use frozen diced potatoes?
Yes. Frozen diced potatoes are convenient. Follow the package directions and check tenderness before serving, as cooking times may vary.
Q: Can I use fresh or frozen corn?
Yes. Canned, thawed frozen, or cooked fresh corn all work well. Drain canned corn thoroughly.
Q: Do I need to boil the potatoes first?
No. The potatoes cook in the slow cooker. Cut them into even, small cubes to help them cook consistently.
Q: Can I make it without cream of chicken soup?
Yes. Substitute a homemade thick white sauce made with butter, flour, milk, and chicken broth. For a vegetarian version, use cream of mushroom soup and vegetable broth.
Q: How can I make it extra cheesy?
Add another ½ cup of cheddar or a little Monterey Jack cheese. Stir the cheese in near the end to keep the sauce smooth.
Q: Can I add bacon?
Absolutely! Stir cooked, crumbled bacon into the casserole near the end, or sprinkle it on top before serving.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Reheat thoroughly until steaming hot.
Q: Can I freeze this casserole?
You can, but creamy sauces may separate and the potatoes may become softer after thawing. Refrigerating leftovers generally gives a better texture.
Chef’s tip: Cut the potatoes into uniform cubes, add the cheddar near the end, and avoid overcooking. This helps keep the potatoes tender while the sauce stays creamy and cheesy.