Yield: 6 servings
Crockpot Cheesy Potatoes Recipe
These crockpot cheesy potatoes are a super easy side dish that everyone will love. Hearty, creamy, and loaded with gooey cheddar cheese, these crockpot potatoes are the perfect addition to any meal!
Ingredients
- 1 (32 oz) bag frozen diced potatoes
- 1 (10.5 oz) can cream of potato soup
- 1 small yellow onion, finely chopped
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons butter, sliced
- Green onions, sliced (optional topping)
Instructions
- Spray a crockpot with nonstick cooking spray, or line a crockpot with a crockpot liner for an even easier clean up.
- Add the potatoes, cream of potato soup, onion, sour cream, garlic powder, onion powder, salt, pepper, and 1 ½ cups of the cheddar cheese. Stir until all the ingredients are well combined.
- Place the slices of butter evenly on top of the potato mixture.
- Put the lid on the crockpot and cook on high for 3 to 4 hours, or on low for 4 to 6 hours.
- When the potatoes are done cooking, stir the mixture and then place the remaining ½ cup of cheddar cheese on top. Put the lid back on until the cheese melts, about 5 minutes.
- Add the optional green onions, and serve while hot.
Notes
Storage: Store leftovers in an airtight container, in the fridge, for up to 5 days. Reheat in the microwave in 30-second increments, until warm throughout.
Frozen Diced Potatoes: You can use shredded hash brown potatoes instead, but we prefer the texture of the cubed potatoes.
Keep Warm: This rich and comforting side dish is best served hot. So if you’re not eating it as soon as it’s done cooking, keep it hot in the crockpot by lowering the setting to warm. This is perfect when serving these cheddar potatoes at a party or potluck.
Dry The Lid: The crockpot lid will have a lot of condensation from cooking the potatoes. Before putting the lid back on to melt the cheese, dry it with a paper towel. If you don’t dry it, the water will drip on top of the cheese as it melts.
Bacon: Who doesn’t love bacon on top of their cheesy potatoes? To add a smoky flavor, crumble some freshly cooked bacon over the top before serving.
Change The Soup: We make this recipe with cream of potato soup because it makes this dish taste like a cheesy, loaded baked potato. However many recipes use cream of mushroom soup, or you can try cream of chicken soup or cream of onion soup for different flavors.
Add Peppers: Potatoes, onions, and peppers are commonly served together for a reason. You can add diced bell peppers to this recipe, or use a bag of frozen diced potatoes with onions and peppers.
Nutrition
Serving: 1 serving, Calories: 308kcal, Carbohydrates: 5g, Protein: 10g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 80mg, Sodium: 708mg, Potassium: 120mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 852IU, Vitamin C: 1mg, Calcium: 315mg, Iron: 0.2mg