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
- 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.
Crockpot Cheesy Potatoes Recipe
Video
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.
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.
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This recipe was originally published February 2019.
Do I have to double the time if I double the recipe
Double the cooking time if double the recipe?
No you may not need to double the time, but it probably will take a little longer to heat through. So you may need to increase cooking time. I’d just recommend making sure your slow cooker isn’t more than 3/4 full so that it will cook/heat through evenly.
have you tried this recipe with fresh potatoes instead of frozen hashbrowns?
Yes! This will take longer to prep since you’ll have to peel and dice up the potatoes, which is why we use the frozen potatoes, but they work just as great too.
How long do I cook if I double the recipe?
For crockpot recipes the best thing to do when you double a recipe is to use 2 crockpots. In this instance the cooking time would stay the same and you would have a much better guarantee that everything will cook through well enough. If you are using just one crockpot make sure you have a crockpot big enough to handle the double portion and you then shouldn’t have to adjust the cooking time. Hope this helps!
Can I use tater tots? Couldn’t find diced potatoes.
Yes, you sure could 🙂 Enjoy!
I used raw potatoes and cooked low throughout the Christmas day. These were perfect. Just like mom made 30 years ago!
Yay!! Happy to hear that! Thank you!!
How much is a serving of these potatoes?
In the recipe it says it serves 8.
Im excited to try this recipe – looks deliCious!
Have you ever tried to cook chicken with the potatoes FOr full meal? Cooked or uncooked?
Thanks!
I have not, but I would probably add cooked chicken to it.
Made this recipe last night and loved it. 🙂
I am glad you tried them! Thank you so much for letting me know what you thought!
Hi, I have this is tHis Cooking in the crock pot now. Can I add CrUShed coRn flakeS on tOp with the crock pot version and if so how and when would i add them? ThaNks! Merry christmas!
So sorry I am getting back to you to late. Did you end up putting them on? I would say for sure in the crock pot, but not sure if I’d add them with like an hour left or the whole time.
hi! I want to make these for a group tomorrow but was unable to find diced potatoes at 2 stores, so i had to buy hashbrowns instead. I am guessing i should adjust the cooking time since the potatoes will be thinner? How long should i cook then in the crock pot for?
Hash browns are a great option! I would think close to the same time for baking.
Can I make this a day before? Cook it the next day?
Yes, you totally can 🙂 Enjoy!!
Making the For Easter dinner. Going to keep the name.
Let me know how they turn out! I’d love to hear!