Crockpot Cheesy Potatoes are the perfect, easy side dish for your next meal or holiday gathering. Just dump, cook, and enjoy!!
Crockpot Cheesy Potatoes are a favorite combination! We love cheesy potatoes so much, that we have several similar recipes: Slow Cooker Cheesy Hash Brown Casserole, Cheesy Scalloped Potatoes, Funeral Potatoes, and Cheesy Mashed Potato Casserole.
I think we can all agree that potatoes are the best! They can be cooked a hundred different delicious ways – as a side or main dish!
Crockpot Cheesy Potatoes have long been a favorite. It’s a slow cooker version of our famous Funeral Potatoes (aka Cheesy Potatoes).
Because Crock Pot Cheesy Potatoes can be made ahead of time, they are especially perfect for Easter, Thanksgiving, and Christmas! 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 these Slow Cooker Cheesy Potatoes are always a hit!
Cheesy Potato Casserole
This Crock Pot Cheesy Potatoes Recipe is 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.
Cook in the oven:
Preheat the oven to 350°F. Spread the cheesy frozen potatoes 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 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.
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.
Add protein. Add cooked Shredded Chicken or browned sausage into the potato mixture for a more well-rounded main dish. Or top with cooked bacon bits.
Veggies. Stir in some favorite veggies like broccoli florets or diced bell peppers. Top with chopped green onions. Add in jalapenos for a bit of heat and extra flavor.
Sour Cream can be substituted with plain yogurt.
SIDE Ideas + Storing
So many dishes go well with these Cheesy potatoes, but here are some of our favorites:
STORE. Place leftovers 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.
FOR MORE SIDE DISHES:
- Roasted Red Potatoes
- Twice Baked Potatoes
- Brussel Sprouts with Bacon
- Funeral Potatoes
- Crock Pot Macaroni and Cheese
- Fresh Green Bean Casserole
- Slow Cooker Creamed Corn
Crockpot Cheesy Potatoes Recipe
- 32 ounces diced potatoes frozen
- 1 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- 1/2 cup onion finely diced
- 2 cups cheddar cheese shredded divided
- Grease the bottom of a slow cooker with cooking spray. Put all ingredients 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.
If I double the recipe, will it still fit in the larger crockpot?
Also, can you add the dried onion flakes instead of the chopped onions?
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