2. Prep the potatoes: Peel the russet potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Try to keep the slices roughly the same thickness so they cook evenly. If you’re slicing ahead of time, you can keep them in a bowl of cold water to prevent browning, then drain and pat dry before adding to the slow cooker.
3. Make the creamy mixture: In a medium bowl, stir together the cream of chicken soup and sour cream until smooth. If you’re using salt and pepper, add them now and mix well. This will be your creamy sauce that coats the potatoes.
4. Layer the potatoes and sauce: Add about half of the sliced potatoes to the bottom of the slow cooker, spreading them into an even layer. Spoon and spread about half of the creamy soup mixture over the potatoes. Sprinkle half of the shredded cheddar cheese over the top.
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