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.
WARNING: the soup ratios in the parentheses change when you change the serving size on the website. Which is a great feature, but in my experience with recipes it’s rare for that number to change. So I literally thought somehow the chef had [3] 32-oz cans of soup. I PUT 90 OZ OF SOUP 😂😂 It tastes good but what a waste of soup. Oh my goodness. SO, fair warning to those newer to cooking or those who aren’t used to the parenthetical numbers changing. Looking forward to trying this the correct way next time 😂
Thanks for the feedback!!
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?
I made these using the dry onion flakes. I mixed the onion flakes with a few tablespoons of water and let them sit for ten minutes before adding to crockpot. Worked perfect!