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Crockpot cheesy potatoes are the perfect, easy side dish for your next meal or holiday gathering. Just dump, cook, and enjoy!!
A perfectly Cheesy Side!
Crockpot cheesy potatoes have long been a favorite. It’s a slow cooker version of our famous Funeral Potatoes (aka Cheesy Potatoes).
Because this can be made ahead of time, they are especially perfect for holidays! They are also great to save on oven space.
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!
How to Make Cheesy Potatoes
These cheesy potatoes are so incredibly easy to make, which is how a side dish should be.
PREP. Grease the bottom of the slow cooker with cooking spray.
COMBINE. In a large bowl, combine all ingredients EXCEPT 1 cup of cheese. Mix together, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
TOPPING. Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.
To cook this cheesy potatoes recipe in the oven follow these simple steps:
Preheat the oven to 350°F. Spread the cheesy frozen potato mixture into a baking dish and top with the cheese. Cover the dish with aluminum foil and bake for about 40 minutes.
Remove the foil and bake for another 10-12 minutes to get a nicely browned top.
Add a crispy topping
The crock pot will create a gooey, soft topping. To create a crisp top, brown it in the oven before serving.
A favorite topping for these crock pot cheesy potatoes is crushed cornflakes but crushed Ritz crackers or bread crumbs may also be used.
- Preheat the oven to 325°F and line the baking sheet with parchment paper.
- Measure about 1 cup of crushed topping of choice.
- Mix the crushed topping with ¾ cup melted butter and spread it on a baking sheet.
- Bake for 8-12 minutes or until toasted then sprinkle it on top of the potatoes before serving.
These funeral potatoes in a crock pot are made with frozen potatoes, but fresh potatoes may be used.
Potatoes. Raw or fresh potatoes will take longer to prep but may be used. Peel and dice raw potatoes before using them in the recipe.
Shredded potatoes or shredded hash browns may also be used. They will take a little less time to cook, so be sure to keep an eye on them. Overcooked potatoes can become mushy and gummy.
Cheese. Mild cheddar may be used, or a combination of cheddar with other melting cheese like Pepper Jack.
Vegetarian. An easy way to make this dish vegetarian is to replace the Cream of Chicken soup with Cream of Celery or Cream of Mushroom soup.
Veggies. Stir in some favorite veggies like broccoli florets or diced bell peppers. Top with chopped green onions or replace the onion will onion flakes or onion powder. Add in jalapenos or red pepper flakes for a bit of heat and extra flavor.
Sour Cream can be substituted with plain yogurt.
SIDE Ideas + Storing Info
So many dishes go well with these funeral potatoes in a crock pot, but here are some of our favorites:
Storing ahead of time. Whip up these cheesy crockpot potatoes ahead of time and keep them covered in the fridge for 1-2 days or in a freezer bag and freeze up to 3 months.
If you are going to freeze it, you will need to blanch the diced potatoes first:
- Fill a large bowl with ice water and set it near the stove.
- Fill a pot of water, add some salt, and bring it to a boil. Once it’s boiling add the diced potatoes.
- Cook them for 3-4 minutes. Drain in a colander and then immediately add all the hot potatoes to the bowl of ice water.
- Drain them in the colander a second time and pat them dry.
STORE. Place leftover crockpot funeral potatoes in an air-tight container in the fridge for up to 4-5 days.
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.
As long as the crock pot stays under ¾ of the way full, you can increase the amounts in the recipe. You will need to increase the cooking time and cook until tender.
You can mix the potatoes with the soup, sour cream, garlic, onion, and half of the cheese. Store it together in a freezer Ziploc. I thaw them a bit before putting them in the crockpot, but I know others who cook them straight out of the freezer.
I use frozen diced potatoes because it is convenient, but you can peel and dice 4-5 russet potatoes and blanch them. Mix them in as you would the frozen potatoes and cook until tender. (see above for complete directions)
For More Side Dishes, Try:
- Oven Roasted Red Potatoes
- Twice Baked Potatoes
- Crock Pot Mac and Cheese
- Fresh Green Bean Casserole
- Slow Cooker Creamed Corn
Crockpot Cheesy Potatoes Recipe
- 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
- 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 together.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.