Everyone’s favorite crockpot cheesy potatoes aka funeral potatoes are a classic dish for potlucks and holidays. They’re so easy to make in a slow cooker!
Why you’ll love it: You’ll only need 5 ingredients to make this recipe!
How long it takes: 5 minutes to prep, 4-8 hours to slow cook
Equipment you’ll need: slow cooker
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 (or maybe you call it dressing in your neck of the woods) or homemade baked mac and cheese, but every other holiday necessitates CHEESY POTATOES. Do I even need to mention that they’d be perfect for Mother’s Day? Dads, kids, whoever – make these for the moms in your life, any day of the year. She’ll love you forever. Oh, that’s right, she already does!
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. Ultimate comfort food!
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 ham, green beans or crockpot baked beans, soft dinner rolls, and a family-favorite dessert (we love apple crisp!), 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 guess what? 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, okay?
About These Potatoes
After all that discussion about love and laughter, I found out that these are very commonly known as “funeral potatoes.” And why not? Comfort food that’s easy to make, ready to serve whenever you need it, perfect for crowds – yup, totally makes sense for funeral gatherings.
This is such an easy recipe. There’s really only four ingredients, if you don’t count black pepper. You may have even made cheesy potatoes in the oven before. This recipe is very similar.
I’ll run through the recipe here with extra tips and information.
Keep reading for the printable recipe card with complete directions and nutrition information at the end of the post.
What You’ll Need
- Frozen Potatoes: The Southern-style cubed potatoes work best for slow cooker cheesy potatoes. I usually use hash browns shredded potatoes for oven-baked potatoes but they tend to get too mushy in the slow cooker. They sort of turn into cheesy mashed potatoes.
- Sour Cream: You can use reduced fat or just regular sour cream.
- Cream of Chicken Soup: If you want, choose Healthy Request soup which has reduced amounts of fat and cholesterol, or no-salt-added cream of chicken soup if it’s available.
- Shredded Sharp Cheddar Cheese: For loads of cheesy flavor!
- Ground Black Pepper: Use as much or as little as you like!
Cheesy potatoes are often brought to funeral gatherings as an expression of sympathy. They travel well, are easy to make, and because they are so rich, starchy, and full of melted cheese, they are considered comfort food. They are popular at potlucks, holiday gatherings, and picnics, too.
Funeral potatoes aka cheesy potatoes are usually made with frozen potatoes and canned soup, sort of a shortcut version of potatoes au gratin. To make au gratin potatoes, sliced raw potatoes are layered in a baking dish with cheese and a creamy white sauce and baked until tender.
Yes, cheesy potatoes can be frozen. Keep reading for more about storing cheesy potatoes (Storage and Reheating Tips).
How to make this recipe
This is a SUPER easy one! Spray your slow cooker with nonstick cooking spray for even easier cleanup.
Mix all ingredients together in slow cooker until combined (reserve a bit of the cheese for topping, if desired). No need to even get a bowl dirty!
Cook, covered, on high for 4 hours or on low 6-8 hours.
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. It looks and tastes good!
Make It Your Own
- Want to jazz up crockpot cheesy potatoes? Add cooked, crumbled bacon, diced ham, sausage, finely diced onions or green onions, finely diced jalapeño peppers, whatever you love!
- Like them with cornflakes? Make a 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.
- Rather use raw potatoes, not frozen? Just make sure to put them in a lint-free towel first and wring out all the liquid.
- Don’t have time for slow cooking? Try stovetop cheesy scalloped potatoes!
You can prep the cheesy potatoes the night before if you know you’re going to be really short on time the next day. Simply mix all the ingredients in a big bowl, cover and refrigerate. Scrape everything into your crockpot when you’re ready to cook the potatoes, cover, and cook as directed.
Storage and Reheating Tips
If you have leftover potatoes, promptly store them in the refrigerator in a covered container. They’ll keep for up to five days, assuming they weren’t sitting out for 3 hours before you refrigerated them. You can also freeze them for up to three months. Thaw overnight in the fridge before reheating.
To reheat Crockpot Cheesy potatoes
To reheat potatoes, simply microwave them in 30-second intervals until heated through. If you have a lot leftover, you may want to spread them in a baking dish, cover, and reheat in the oven at 325°F for a half hour or so, or until warm.
Lots More Potato Recipes
There are so, so many yummy ways to prepare potatoes! I’ll share some of my favorites:
- Instant Pot Mashed Potatoes – These turn out perfect every time. A super easy way to make a big batch of mashed potatoes!
- Air Fryer Baked Potatoes – Did you know your air fryer makes perfect baked potatoes? So good! If you’d rather use your oven, learn how to make the best Baked Potatoes.
- Smashed Potatoes with Garlic Butter and Parmesan
- Rosemary Roasted Potatoes – so crispy and delicious!
- Seasoned Grilled Potatoes Recipe – grill your potatoes!
- Dill Roasted Potatoes with Lemon – these are my hubby’s favorite potatoes.
- Roasted Fingerling Potatoes
- Air Fryer French Fries – so crispy!
- 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.