Cheesy Potatoes Recipe

5 from 371 votes

Cheesy Potatoes Recipe

Crockpot cheesy potatoes are the perfect, easy side dish for your next meal or holiday gathering. Just dump, cook, and enjoy!!

Prep Time5

Cook Time4

Total Time4 5

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

This particular recipe serves 8, so if you're making this for the holidays, be sure to keep that in mind. I 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 I love these cheesy potatoes as they are, I'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.

Freezer meal. Combine the ingredients (except 1 cup 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.

Nutrition