This creamy dish is perfect for large gatherings and is so simple to make!
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Cheesy potatoes were a staple at many a gathering when I was a kid. Truth be told, I wasn’t a fan then, but I am now. I think it’s because, as a parent approaching middle age, I get the convenience of dishes like this. There’s really not much effort involved, and when you’re expecting a mass of people, it’s nice to have some easy recipes lined up. Crock-pot cheesy potatoes are as easy as they come. All you have to do is assemble the ingredients. Your crock-pot will do the rest!
What makes this casserole stand out is the crock-pot. The slow cooking process allows the flavors to meld. Tender potatoes enveloped in a creamy, cheesy sauce with hints of garlic? Come on – I’m salivating, just writing about it.
Are Crock-pot Cheesy Potatoes Healthy?
While delicious, crock-pot cheesy potatoes are rich and indulgent. Enjoy everything in moderation, right? But if you really want to reduce those calories, try using low-fat or Greek yogurt instead of sour cream. You can also use low-fat cheddar cheese, though I’d recommend using the regular stuff, just less of it.
Crock-pot vs Oven
Cheesy potatoes are typically made in the oven casserole style, at least where I come from. I’ve had my fair share of cheesy potato casseroles, and they’re undeniably delicious. I don’t think one is better than the other, but I will say the crock-pot version has a wow factor in the taste department. Cooking the potatoes on low heat for several hours ensures they become tender and soak up all the flavors from the cheese and seasonings. The crock-pot not only saves you time but also ups the cheesy flavor. Equally awesome, the crock-pot does all the work, leaving you free to focus on more time-intensive recipes for your dinner party (or whatever else you have going on)!
INGREDIENTS
- 32 oz of diced potatoes, thawed
- 1 medium onion, diced
- 1 cup of sour cream
- 10.5 oz can of cream of chicken soup
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- Salt to taste
- Pepper to taste
- 4 tbsp of unsalted butter, melted
- 2 1/2 cups of shredded cheddar cheese
INSTRUCTIONS
Combine
Mix ingredients in crock-pot.
Cook
Slow cook on low for 4 hours.
Cheese
Add remaining cheese, melt.
Devour!
FAQs & Tips
Place leftovers in an air-tight container in the fridge for 4-5 days. While I prefer making this fresh you could probably prepare the potato mixture up to a day in advance and store it in your fridge. When you’re ready to cook, simply place it in the crock-pot.
Yes! Just be sure to cube them up evenly so that they cook (and look) better.
That’s the beauty of this crock-pot recipe! Add whatever you want. I like to throw in things like leftover brisket, cooked bacon bits, diced ham, asparagus, and chives.
Serving Suggestions
Crock-pot cheesy potatoes are a versatile side dish that pairs well with loads of main courses. Serve them alongside juicy grilled chicken, braised beef short ribs, or our herb crusted pork tenderloin. I’d also suggest serving these cheesy potatoes as part of your next brunch spread. They complement brunch classics like asparagus quiche and whole wheat waffles!
If you love this recipe, be sure to check out other crock-pot picks, like this homemade crock-pot vegetable soup or these amazing “pho” slow cooker pulled pork sandwiches.
Crock-Pot Cheesy Potatoes
Ingredients
- 32 oz of diced potatoes thawed
- 1 medium onion diced
- 1 cup of sour cream
- 10.5 oz can of cream of chicken soup
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- Salt to taste
- Pepper to taste
- 4 tbsp of unsalted butter melted
- 2 1/2 cups of shredded cheddar cheese
Instructions
-
Combine potatoes, onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1 1/2 cups of cheddar cheese in the crock-pot.
-
Cover the crock-pot and cook on low heat for 4 hours.
-
Uncover and sprinkle the remaining 1 cup of cheddar cheese over the top. Cover and cook for an additional 15 minutes, or until the cheese is melted and bubbly.
Nutrition
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