We usually make our potato casserole (with either shredded or cubed potatoes) in then oven. Bake at 375F for 45 minutes covered in foil, then uncover and back for 15-20 more minutes. My mother-in-law baked at 400F for 30 minutes covered, then 30 minutes uncovered at 350F. Either way, the casserole turned out great.
But during the holidays, and frankly on a lot of hectic days, it would be so much easier to put the darn casserole in a slow cooker or crock-pot and leave it alone.
To do that, make your casserole as you normally would.
- Spray the inside of the slow cooker with cooking spray. I don’t recommend using a liner for a potato casserole, it makes more of a mess than it’s worth.
- Put the casserole into the slow cooker and cook on High for 1 1/2 hours.
- Reduce the heat to Low and cook for another 2 1/2 hours.
While it doesn’t completely remove you from the process, at least your not jumping up to take off foil 30-45 minutes after starting the casserole.
- Then switch to warm until ready to serve