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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!!
We love cheesy potatoes so much, that we have several similar recipes like our Crockpot Hash Brown Casserole and Cheesy Mashed Potato Casserole.
A Cheesy Side We love!
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!
We specifically love these cheesy potatoes because:
- 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. 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!
Ingredients
- Diced Frozen Potatoes (Hash browns) – Raw or fresh potatoes will take longer to prep but may be used. Peel and dice raw potatoes before using them.
- Cream of Chicken soup
- Sour Cream – Helps make the potatoes extra creamy. Plain yogurt can be subbed for this too.
- Garlic Salt (with parsley flakes)
- Onion – Onion powder or minced onions also work and add extra flavor.
- Shredded Cheddar Cheese – Mild cheddar may be used, or a combination of cheddar with other melting cheese like Pepper Jack.
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.
Oven Directions
- 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
To create a crisp top, brown it in the oven before serving.
Crushed corn flakes, Ritz crackers or bread crumbs all work for this:
- 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.
Recipe Tips
- 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 or top with cooked Bacon bits.
- 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.
- Sour Cream can be substituted with plain yogurt.
Storing + SERVING Info
- Making ahead of time. Whip up these cheesy crockpot potatoes ahead of time and keep them covered in the fridge for 1-2 days.
- 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.
So many dishes go well with these slow cooker cheesy potatoes, but here are some favs:
For more potato dishes:
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 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has been a time saver for decades in my family. The only change we’ve added is a block of cream cheese.
The fact you can make it ahead of time is helpful during the busy holiday season.
Thank you for another great recipe.
Lost my recipe, so I knew right where to find the best recipe replacement. we’ll know tomorrow how it compares to mine.
I love this recipe! I’ve made it several times and try different cheeses each time. The last couple of times I used some spicy Jarlsberg cheese dip and then some cheddar and poblano pepper dip with potatoes Obrien. So yummy.
Ooh that sounds fun to switch up the cheeses! Thanks for sharing. Glad you enjoyed the recipe!
These potatoes are so good. This is the easiest and most tastiest recipe. I am gluten-free, so I just substitute gluten-free soup, and everything is perfect! Set it and forget it! Thank you so much.
So easy but so good!!!
These potatoes are my favorite. In fact my family calls them my birthday potatoes. Which is perfect for the 11th! This crockpot recipe makes it so easy! This is a family favorite every year!
This looks like the very recipe my aunt served with ham every Easter when I was growing up back in the 1960s. It is a classic for a good reason. It is easy to put together and oh-so-delicious.
I’ve read a lot of the comments and want to make these potatoes but I am wondering if I could freeze leftovers or would they get mushy?
thank you
How long do I cook a double batch of these cheesy crockpot potatoes?
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?