5. Repeat the layers: Add the remaining potatoes in an even layer. Top with the rest of the creamy soup mixture, spreading it out so most of the potatoes are covered. Finish with the remaining shredded cheese sprinkled evenly over the top.
6. Cook: Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for about 3–4 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbly around the edges. Try not to lift the lid too often, as that releases heat and can slow down the cooking time.
7. Rest and serve: Once the potatoes are tender, turn the slow cooker to WARM and let them rest for about 10–15 minutes. This helps the sauce thicken slightly. Give the potatoes a gentle stir from the edges toward the center if you’d like, then taste and adjust seasoning with a little extra salt and pepper if needed. Serve straight from the slow cooker, family-style, so everyone can scoop out their own creamy portion.
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