Cheesy Potatoes Recipe

Crockpot Cheesy Potatoes Recipe

This Crockpot Cheesy Potatoes Recipe is a creamy, cheesy, and comforting side dish that’s perfect for any meal. With a few simple ingredients, this recipe allows you to enjoy rich and velvety potatoes cooked to perfection with minimal effort. Whether you’re serving it for a family dinner or bringing it to a potluck, this slow cooked dish will be a hit every time.

Description

Crockpot Cheesy Potatoes Recipe is the epitome of comfort food. It’s rich, creamy, and perfectly seasoned. With potatoes as the star ingredient, this Crockpot Cheesy Potatoes Recipe features a mouthwatering combination of melted cheese, creamy soup, and savory seasonings, all slow cooked to create a casserole like texture that everyone will love. The convenience of using a crockpot makes it even better, as you can prepare it in advance and let the slow cooker do all the work.

One of the best things about this Crockpot Cheesy Potatoes Recipe is its versatility. You can easily customize it to your tastes by adding extras like crispy bacon, sautéed onions, or different kinds of cheese. You can also choose to use fresh or frozen hashbrowns, making it a great option whether you’re in a hurry or have extra time to spare.

Whether you’re hosting a holiday dinner, a family gathering, or a weeknight meal, this Crockpot Cheesy Potatoes recipe delivers consistent results and a flavor packed dish everyone will rave about.

Ingredients

3 lbs of frozen hashbrowns (or 4 cups of diced fresh potatoes)
2 cups shredded cheddar cheese (can substitute with a cheese blend)
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
1 cup sour cream
1/2 cup melted butter
1 packet (1 oz) ranch seasoning mix
Salt and pepper, to taste
1/2 cup chopped green onions (optional, for garnish)
1/2 cup cooked and crumbled bacon (optional, for added flavor)

Instructions

Prepare the Ingredients: If you’re using fresh potatoes, peel and cube them into bite sized pieces. If using frozen hashbrowns, simply measure out 4 cups of the frozen potatoes.
Layer the Crockpot: Grease the inside of your crockpot with non stick spray or a light coating of butter. Begin by layering half of the frozen hashbrowns (or fresh diced potatoes) into the crockpot.
Mix the Sauce: In a large bowl, combine the shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, ranch seasoning mix, and salt and pepper. Stir until everything is well combined into a creamy sauce.
Layer the Ingredients: Pour half of the cheese mixture over the first layer of potatoes in the crockpot. Spread it out evenly. Add the remaining potatoes and top with the rest of the cheese mixture.
Slow Cook: Cover the crockpot with the lid and cook on low heat for 4 hours or until the potatoes are tender and the dish is bubbling and heated through. Stir once or twice during the cooking process to ensure even cooking.
Optional Garnishes: Once cooked, stir the mixture gently. You can top the cheesy potatoes with crumbled bacon, chopped green onions, or additional shredded cheese before serving.
Serve and Enjoy: Spoon the cheesy potatoes onto serving plates and enjoy this delicious, creamy dish with your favorite main courses.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze this dish for up to 3 months. Reheat in the microwave or in a covered baking dish at 350°F until warmed through.
Customize: Feel free to add extra ingredients such as sautéed onions, bell peppers, or your favorite cheese variety to suit your preferences.
Texture Tip: For a crispier top, you can broil the cheesy potatoes for a few minutes in the oven after they’re done cooking in the crockpot.