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Crockpot Cheesy Potatoes

Crockpot Cheesy Potatoes - recipe card
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This slow-cooker side dish features tender, creamy potatoes smothered in a rich, cheesy sauce. Perfectly seasoned and irresistibly comforting, it’s sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 lb russet potatoes, peeled and cut into 1/2-inch cubes (about 4 medium potatoes)
  • 1 cup full-fat sour cream
  • 1 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded (about 8 oz), divided
  • 2 tbsp fresh chives, minced (for garnish)

Instructions

  1. Place the cubed potatoes in a large bowl and cover with cold water. Let them soak for 10 minutes, then drain and pat dry with a clean kitchen towel. This removes excess starch and helps the potatoes hold their shape during slow cooking.
  2. In a medium bowl, whisk together the sour cream, milk, melted butter, flour, garlic powder, onion powder, salt, and pepper until smooth. The flour acts as a thickener to prevent a watery sauce.
  3. Spray the inside of a 4-6 quart slow cooker with nonstick cooking spray. Add the prepared potatoes and pour the sauce over them, stirring well to coat every piece.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for later. Mixing the cheese into the sauce now ensures it melts evenly.
  5. Cover the slow cooker and cook on low for 4 hours, or until the potatoes are fork-tender. Avoid opening the lid during the first 3 hours, as the heat loss can slow down cooking and affect the texture.
  6. Once the potatoes are tender, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover and let it melt for 5-10 minutes, or until the cheese is bubbly and golden.
  7. If you prefer a browned, crispy top, transfer the potatoes to a broiler-safe dish and place under a preheated broiler for 1-2 minutes, watching closely, until the cheese is spotty brown.
  8. Remove from the slow cooker and garnish with fresh chives. Let rest for 5 minutes before serving to allow the sauce to set slightly.
  9. Serve warm as a side dish. For extra creaminess, stir in an additional tablespoon of butter just before serving, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a 350°F (175°C) oven for 15-20 minutes or in the microwave in 30-second bursts until heated through. If reheating from frozen, place in a 375°F (190°C) oven covered with foil for 30-40 minutes, then uncover for the last 5 minutes.

Nutrition

Keywords: cheesy potatoes, slow cooker potatoes, crockpot potatoes, potato casserole, cheesy side dish, comfort food, holiday side dish, easy slow cooker side

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crockpot-cheesy-potatoes/