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We LOVE cheesy potatoes!
The Luna gang serves these up (or some version) at almost every holiday and family gathering. We love them so much that we have several similar recipes like our Crockpot Hash Brown Casserole and Cheesy Mashed Potato Casserole!
This version is a dump-and-go favorite, perfect for making in the morning, freeing up both time and oven space for the evening preparations. We ALL love that it’s extra creamy and cheesy – so addictive, good thing this side feeds 8, but can easily be doubled!
This cheesy potato recipe is similar to our famous Funeral Potatoes and just as delicious.
Why we think you’ll love it:
- Extra cheesy. Sometimes, you just need cheesy potatoes in your life and these are the perfect side for any meal or holiday, like Thanksgiving.
- Slow cooker. This recipe is practically a slow cooker version of our famous funeral potatoes. Dump them in and let the crockpot do all the work.
- Make ahead of time. Because this can be made ahead of time, they are especially perfect for holidays! They are also great for saving on oven space.
Cheesy Potatoes Ingredients and Substitutions
- 32 ounces diced potatoes frozen – To use fresh potatoes, peel 2 pounds of Russet potatoes and place in a pot of cold, salted water. Bring to a boil and cook for only 5-8 minutes, until they are slightly tender but still firm (not fully cooked). Drain them well and add to the recipe.
- 1 (10.5-ounce) can can cream of chicken soup – or a Cream Soup Substitute or Cream of Mushroom soup
- 1 cup sour cream – or plain Greek yogurt
- 1 teaspoon garlic salt (with parsley flakes)
- ½ cup onion, finely diced – or use onion powder
- 2 cups cheddar cheese shredded, divided – Mild or sharp cheddar cheese, or a combination of cheddar with other melting cheese like Pepper Jack.
How to Make Cheesy Potatoes
- PREP. Grease the bottom of the slow cooker with cooking spray.
- COOK. In a large bowl, combine all ingredients EXCEPT 1 cup of cheese. Mix, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
- Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.
Kristyn’s Recipe Tips
- This particular recipe serves 8, so if you’re making this for the holidays, be sure to keep that in mind. We typically double it since they are always a hit!
- To bake, place in a baking dish and bake at 350°F covered for 40 minutes, uncover and bake another 10-12 minutes.
- While we love these cheesy potatoes as they are, we sometimes add extras like cooked shredded chicken, bacon bits, broccoli florets, or diced bell peppers.
- For a vegetarian dish, use Cream of Mushroom or Cream of Celery soup.
- To add a crispy topping, melt 2 tablespoons of butter in a skillet and add 1 cup of crushed cornflakes, Ritz crackers, or bread crumbs. Stir until they turn a golden brown, then sprinkle them over the cheesy potatoes.
Cheesy Potatoes Recipe
Ingredients
- 32 ounces diced potatoes, frozen
- 1 (10.5-ounce) can can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- ½ cup onion, finely diced
- 2 cups cheddar cheese shredded, divided
Instructions
- Grease the bottom of a slow cooker with cooking spray. Put all ingredients (frozen diced potatoes, cream of chicken soup, sour cream, garlic salt, and onion) in EXCEPT 1 cup of cheese. Mix.
- Cover and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
- Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.
Video
Notes
- This particular recipe serves 8, so if you’re making this for the holidays, be sure to keep that in mind. We typically double it since they are always a hit!
- To bake, place in a baking dish and bake at 350°F covered for 40 minutes, uncover and bake another 10-12 minutes.
- While we love these cheesy potatoes as they are, we’ll sometimes add extras like cooked shredded chicken, bacon bits, broccoli florets, or diced bell peppers.
- For a vegetarian dish, use Cream of Mushroom or Cream of Celery soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Combine the ingredients (except some cheese). Store in a large freezer-safe zip-top bag or container and freeze for up to 3 months. Thaw overnight in the fridge before adding to the crockpot. Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Store leftovers in an airtight container in the refrigerator for about 4 days, or freeze for 2-3 months.
To reheat, spread out on a plate and heat in the microwave in 30-second increments. Or reheat in a baking dish in the oven at 300°F until warm.
More Like This
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Crock Pot Pot Roast
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Roast Chicken Recipe
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Easy Baked Salmon
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Potato Sides
Mashed Potato Casserole
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Funeral Potatoes
1 hr 5 mins
Cheesy Hasselback Potatoes
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Crock pot Mashed Potatoes
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This recipe was originally published February 2019.
Easy prep and no fuss side dish. Best for large gatherings or a pot luck. Prepare to have a lot leftover if it’s just for a small family dinner! Otherwise delicious!
The only substitute I did was to use Greek yogurt instead of sour cream to add some protein and I used onion flakes instead on fresh. Turned out perfect! I love the simplicity and portability of using a crock pot!