Crockpot Cheesy Potatoes
Crockpot Cheesy Potatoes are loaded with cheddar, Parmesan, and sour cream for a creamy, comforting side dish. Just 10 minutes of prep and your slow cooker does all the work. Perfect for holidays, potlucks, or easy family dinners.
Servings: 8 servings
Ingredients
- 32 ounce bag of frozen diced potatoes
- 2 1/2 cups freshly grated cheddar cheese divided
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup finely diced white onion
- 1 cup sour cream
- 10.5 ounce can cream of chicken soup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Fresh minced chives for garnish
Instructions
- Lightly spray the insert of your slow cooker with nonstick cooking spray.
- Add the frozen diced potatoes, sour cream, cream of chicken soup, diced onion, Parmesan cheese, and 2 cups of the cheddar cheese to the slow cooker. Season with salt, pepper, and garlic powder. Stir until the potatoes are completely coated.
- Cover and cook on LOW for 4 hours. Do not cook on high, as the dairy will curdle and the cheese can burn onto the sides of the slow cooker.
- Stir the mixture until the cheese sauce is smooth and creamy. Switch the slow cooker to warm.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Cover and let sit for 10 to 15 minutes, or until the cheese is melted.
- Garnish with fresh minced chives and serve immediately.
Notes
- Cook on LOW only. High heat will curdle the dairy and can burn the cheese onto the slow cooker.
- Grate cheese from the block. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Use frozen diced potatoes, not shredded. Shredded potatoes will turn mushy. No need to thaw frozen cubed potatoes before adding.
- Fresh potatoes: Use about 6 cups of peeled and diced russet potatoes. Consider par-boiling for a few minutes first since frozen potatoes are already partially cooked.
- Condensation tip: If moisture builds up on the lid, lay a few paper towels across the top of the slow cooker before replacing the lid to absorb excess water.
- Cream soup substitute: Cream of mushroom soup works well, or make a quick homemade version with butter, flour, and chicken broth.
- Make ahead: Combine everything in the slow cooker insert the night before and refrigerate. Add about 30 extra minutes of cook time.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Freeze for up to 3 months (texture may change slightly).
- Reheat: Microwave at 50% power, stirring every 20 to 30 seconds. Or warm in a saucepan over low heat with a splash of milk.
- Oven option: Mix everything together, pour into a greased 13x9-inch dish, cover with foil, and bake at 350°F for 45 minutes. Uncover, add cheese, and bake 10 to 15 more minutes.
Nutrition
Calories: 359kcal | Carbohydrates: 27g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 781mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 10mg | Calcium: 354mg | Iron: 2mg
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