Pin
Crockpot cheesy potatoes make any meal feel like home. With a blend of tender Yukon Gold or Russet potatoes, gooey cheddar, and a tangy creamy sauce, this slow cooker classic is meant for sharing. Every layer soaks up cheesy goodness while the gentle heat transforms basic ingredients into rich, comforting perfection. Whether you are feeding a crowd, taking a dish to a potluck, or just want something cozy on a Sunday evening, these potatoes disappear fast—and always get recipe requests.
The first time I made this was for a big family gathering, and everyone asked who brought the potatoes. Now it is my signature dish—my nephew begs for it at every holiday.
Ingredients
- Yukon Gold or Russet potatoes, 5 pounds: Use fresh and firm potatoes for ideal texture. Slice them evenly for consistent cooking.
- Sharp cheddar cheese, 2 cups: Grate your own for better melt and fuller flavor.
- Condensed cream of chicken soup, 1 can: Creates the creamy sauce base and ties it all together.
- Sour cream, 1 cup: Look for full-fat for maximum richness and tanginess.
- Unsalted butter, half a cup: Real butter deepens the flavor and smooths the sauce.
- Yellow onion, half a cup: Choose firm onions with papery skins for sweetness and a savory backdrop.
- Garlic powder, one teaspoon: Offers gentle garlic flavor without the risk of burning. Use fresh if you prefer a punchier dish.
- Salt, half a teaspoon: Enhances overall taste. Use kosher for more even seasoning.
- Black pepper, one quarter teaspoon: Freshly ground gives best flavor lift and a little bite.
- Optional garnishes, such as parsley, green onions, or bacon: Add color and crunch right before serving for great texture.
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel and slice potatoes into quarter inch rounds with a sharp knife or mandoline. Rinse the slices under cold water to remove excess starch, then dry them thoroughly with a towel for a non-gummy texture.
- Sauté the Onion:
- Melt a tablespoon of butter in a skillet over medium heat. Add diced onion and cook until softened and golden, which should take about five to seven minutes. This adds natural sweetness and removes any harsh raw flavor.
- Layer the Ingredients:
- Grease your slow cooker insert. Arrange potatoes in an even layer, then sprinkle a portion of cheese and cooked onions over the top. Repeat layers for even flavor and finish with a generous cheese layer for a golden crust.
- Create the Cream Sauce:
- In a mixing bowl, whisk together melted butter, cream of chicken soup, sour cream, garlic powder, salt, and black pepper. Mix until silky smooth to ensure every bite is creamy.
- Pour and Cook:
- Evenly pour the sauce over layered ingredients so it seeps into every corner. Cover and cook on low for six to eight hours or high for three to four hours, until the potatoes are fork tender and not mushy.
- Final Touches:
- Gently mix to distribute sauce and check seasoning. Finish with fresh herbs, chopped onions, or crispy bacon for extra flair and flavor.
Pin
My grandmother always said patience was the key to cheesy potatoes. The longer the potatoes soak in the sauce the deeper the flavor. I learned this after rushing the process once—the texture and taste are just so much better when you give them time. I especially love using extra sharp cheese for a bold kick.
Make It Your Own
The best part of this recipe is how flexible it is. If you like smoky flavors, swap half the cheddar for smoked gouda or add chipotle powder. For a veggie twist, layer in broccoli florets or roasted peppers with the potatoes. There are endless ways to customize to suit your taste or clean out your fridge.
Storage and Reheating
Cool any leftovers to room temperature, then store in an airtight container in your fridge for up to four days. When reheating, add just a splash of milk or cream so the potatoes stay moist and creamy. Warm gently in the microwave or oven until fully heated through. The dish also freezes well for up to three months—just thaw in the fridge overnight before reheating.
Serving Suggestions
These cheesy potatoes are the ultimate pairing with ham, roast chicken, or BBQ ribs. Try serving them as part of a brunch spread alongside scrambled eggs or a simple green salad. For vegetarians, bulk them up with roasted broccoli or bell peppers for a satisfying main course.
Pin
Recipe FAQs
- → Can I use a different type of potato?
Yukon Gold or Russet potatoes work best due to their texture. Yukon Gold provides creaminess while Russets hold shape well during cooking.
- → Should I peel the potatoes before cooking?
Peeling ensures a smoother texture, but leaving skins on adds rustic texture and extra nutrients if preferred.
- → Can fresh garlic replace garlic powder?
Yes, 2-3 cloves of minced fresh garlic can be sautéed lightly before adding for a milder, fresher garlic flavor.
- → What are good alternatives to cream of chicken soup?
Cream of mushroom, celery, or potato soup can be substituted; each will bring a slightly different flavor to the sauce.
- → What toppings enhance this dish?
Fresh parsley, chopped green onions, crumbled bacon, or a sprinkle of paprika add color, texture, and extra savoriness.
- → Is it possible to make this vegetarian?
Yes, swap cream of chicken soup with cream of celery or potato and avoid animal-based toppings to keep it vegetarian-friendly.
- → Can this dish be prepared ahead of time?
Potatoes can be sliced and sauce prepared in advance, then refrigerated until ready to layer and slow cook.