Crock Pot Cheesy Potatoes
Crock Pot Cheesy Potatoes cloaked in the best homemade cheese sauce ever! Here, you'll find instructions for using fresh potatoes, hash browns, or even frozen potatoes for this slow cooker recipe! Note: Prep time and cook time will be dependent on the type of potato you use!
Servings: 10
Calories: 340kcal
Ingredients
- 4 large russet potatoes or 6 medium-sized ones** (see alternative potato options below)
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 tablespoons all-purpose flour
- 1 ¼ cup unsalted (or low-sodium) chicken broth
- 1 cup sour cream
- 2 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 ¾ cups freshly grated Cheddar cheese
Instructions
- Scrub, peel, and cut the potatoes into small cubes, no larger than a ½". The size of the potatoes will affect the cook time. Spray a 4-5 quart crock pot with nonstick cooking spray and add the potatoes.
- Add the butter to a medium-sized sauté pan over medium-high heat. As soon as it has melted, add the diced onion and sauté for 4-6 minutes, until softened and cooked through.
- Sprinkle the flour over the onions and stir until evenly coated. Then, add the chicken broth about a ¼ cup at a time, stirring until fully incorporated after each addition. Allow to simmer 3-4 minutes, until slightly thickened, stirring often. Remove from the heat and stir in the sour cream, salt, and pepper. Add 2 cups of the Cheddar cheese and stir once more. The sauce will taste very salty.
- Pour the sauce over the potatoes, stir to combine, cover, and cook on low for 8 hours (or until soft and tender). Once the potatoes are cooked through, add the remaining Cheddar to the top of the potatoes and allow to melt -- about 10-15 minutes. If desired, dab any grease collected on the top with paper towels. Serve and enjoy!
Video
Notes
HOW TO MAKE IT WITH REFRIGERATED HASH BROWNS
Omit the fresh potatoes and sub in 2 (20-ounce) bags of refrigerated shredded hash brown potatoes. Then, make the sauce as directed, combine with the hash browns in the slow cooker and cook for 4-5 hours on the low heat setting stirring half-way through. Top with remaining cheese and cook 10-15 minutes more.HOW TO MAKE IT WITH FROZEN HASH BROWN POTATOES
Omit the fresh potatoes and sub in 3 pounds diced hash brown potatoes. Make the sauce as directed, combine with the frozen potatoes in the slow cooker and cook for 3-4 hours on low. Top with remaining cheese and cook 10-15 minutes more.Nutrition
Calories: 340kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 810mg | Potassium: 704mg | Fiber: 2g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 2mg