Crockpot cheesy potatoes are a classic dish for potlucks and holidays, made even easier by cooking them in the slow cooker. More room in the oven for more great food!
Crockpot cheesy potatoes. Where do I even begin? I swear these have a piece of my heart. You might think I’m exaggerating, but I’m not. Am I the only one that grew up eating these at practically every holiday gathering? Maybe it’s a Michigan thing, but cheesy potatoes are a must at holidays – especially Easter and Christmas.
On Thanksgiving you have good ol’ stuffing (dressing?) but every other holiday necessitates CHEESY POTATOES. Do I even need to mention that they’d be perfect for Mother’s Day? (Okay, well, there’s next year…) – dads, kids, whoever – make these for the moms in your life, any day of the year. She’ll love you forever.
Plus they totally work for brunch just as well as for dinner. I always eat the leftovers for breakfast the next day. Who doesn’t like them? Creamy, cheesy, gooey, potatoes. Comfort food to the max.
Because of their prevalence at family gatherings, they instantly bring back memories for me. Memories of family dinners with the extended family. Tables pulled together in basements with folding chairs around them. Moms, dads, siblings, cousins, aunts, uncles, grandparents. Everyone together. Sharing a meal, sharing cheesy potatoes.
I’m hard pressed to think of anything that is better than that. Throw in some ham, a vegetable, some soft dinner rolls, and a family-favorite dessert, and all that’s left to add is laughter and love.
Okay, that sounded really cheesy.
Ha. Cheesy. Like these potatoes.
Oh, and I almost forgot to mention the best part! These wonderful things are made in the slow cooker! That’s right – throw it together in five minutes before church and what do ya know? They’re ready when you get home. (Just like this awesome slow cooker stuffing recipe!) Frees up that valuable oven space AND keeps them warm for serving. Pretty much an ideal situation if you ask me. Just add that laughter and love, ya know?
Tips for perfect cheesy potatoes
- I use hash browns but you can also use cubed frozen potatoes. You can also make these with real potatoes (I mean, they’re all real, but you know…not frozen) — just make sure to put them in a lint-free towel first and wring out alllll the liquid.
- These are great for a party! Turn down to warm when they’re done cooking to keep them warm for serving.
- Fun additions: bacon, sautéed onions, green onions, jalapeño, cornflakes on top, whatever you love!
- Don’t have time for slow cooking? Try stovetop cheesy scalloped potatoes!
Looking for some more great dishes to round out your holiday meals? Try citrus salad with mint, honey, and lime, chocolate crepes with peanut butter marshmallow filling (!!!!!), or baked eggs in tomatoes.
This recipe was originally developed for Food Fanatic. You can view it there or just keep reading here!
- 1 bag (30 oz.) frozen diced potatoes, Southern style
- 2 cups sour cream
- 1 can (10.75 oz.) cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon black pepper, more to taste
- Spray sides of slow cooker with non-stick cooking spray.
- Mix all ingredients together in slow cooker until combined (see note).
- Cook, covered, on high for 4 hours or on low 6-8 hours. Turn slow cooker to the warm setting to keep potatoes warm until you're ready to serve them.
- If desired, reserve ½ cup of cheese. Fifteen minutes before serving, sprinkle reserved cheese on top, cover, and let cheese melt. This makes a nice cheesy topping for the potatoes.
- To make a double batch, double all ingredients. Make sure you have a large enough slow cooker! Cook an additional hour.
- Finely chopped onions (1 cup) can be added to the potatoes, if desired. More add ins: diced ham, crumbled bacon, cooked sausage, peppers.
- Add a crispy cornflake topping (1/2 cup melted butter mixed with 1 1/2 cups cornflakes). Sprinkle the topping on for the last half hour of cooking time. I like to drape paper towels over the top of the crockpot, then put the lid back on so the condensation on the lid doesn't drip down and make the topping soggy.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.