Description
This Crockpot Cheesy Potatoes recipe is a comforting, creamy side dish perfect for family dinners or holiday gatherings. Combining frozen diced potatoes, savory onion, creamy sour cream, and melted cheddar cheese all slow-cooked to perfection in a crockpot, this dish requires minimal prep and delivers maximum flavor and cheesy goodness.
Ingredients
Potato Mixture
- 1 32 oz bag frozen diced potatoes
- 1 medium onion, diced
- 1 cup sour cream
- 1 10.5 oz can cream of chicken soup
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Black pepper, to taste
Butter and Cheese
- 4 tablespoons butter, melted
- 2 1/2 cups shredded cheddar cheese (divided)
Instructions
- Combine Ingredients: In the crockpot, add the frozen diced potatoes, diced onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1 1/2 cups of shredded cheddar cheese. Stir gently to mix the ingredients evenly.
- Cook Slowly: Place the lid on the crockpot and cook on low heat for 4 hours. This slow cooking allows the potatoes to become tender and the flavors to meld beautifully.
- Add Remaining Cheese: After 4 hours, remove the lid and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Cover again with the lid and let it cook for an additional 15-20 minutes until the cheese melts completely and becomes bubbly.
Notes
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or vegetable soup.
- You can add cooked bacon or ham chunks for added flavor and protein.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the mixture before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
