Here’s a simple and comforting Crockpot Cheesy Potatoes recipe — creamy, cheesy, and perfect as a side dish for any meal. 🥔🧀
Crockpot Cheesy Potatoes Recipe
Ingredients (Serves 6–8)
- 6 medium potatoes, peeled and diced (Yukon gold or russet)
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- ¼ cup milk
- 2 tbsp butter, melted
- Salt and black pepper, to taste
- Optional: ½ tsp garlic powder or paprika for extra flavor
- Optional garnish: chopped green onions or parsley
Instructions
1. Prepare Ingredients
- Peel and dice potatoes into bite-sized cubes.
- Finely chop the onion.
2. Mix Ingredients
- In a large bowl, combine diced potatoes, chopped onion, shredded cheese (reserve ½ cup for topping), cream of mushroom soup, sour cream, milk, melted butter, salt, pepper, and optional seasonings.
- Mix until everything is evenly coated.
3. Cook in Crockpot
- Spray the crockpot with non-stick cooking spray.
- Transfer potato mixture into the crockpot.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until potatoes are tender.
4. Add Extra Cheese
- About 20 minutes before serving, sprinkle the reserved cheese on top.
- Cover again and let melt.
5. Serve
- Garnish with chopped green onions or parsley if desired.
- Serve hot as a side dish with roasted meats, chicken, or ham.
Tips
- For a faster version, use frozen diced hash browns instead of fresh potatoes — cook time reduces to 2–3 hours on low.
- Make ahead: assemble in the crockpot insert the night before and refrigerate; cook the next day.
- For extra creaminess, add a little cream cheese or more sour cream to the mixture.
I can also give a super quick 1-hour stovetop version that mimics the creamy crockpot style if you want it ready faster.
Do you want me to provide that quick stovetop version?
