When you’re craving the ultimate comfort food, these Crockpot Cheesy Potatoes are a must-try. Creamy, cheesy, and melt-in-your-mouth delicious, this slow cooker potato casserole is the perfect blend of tender potatoes, gooey cheese, and rich sauce. Whether you’re hosting a holiday dinner, planning a potluck, or just need an easy weeknight side dish, this recipe is guaranteed to steal the spotlight.
Imagine tender slices of potato layered with cheddar cheese and a luscious creamy sauce, all slow-cooked to perfection. The best part? The slow cooker does the work for you, freeing up oven space and making this dish practically hands-off. This is one of those cheesy recipes that’s both indulgent and family-friendly, earning a spot on your regular dinner rotation and holiday menu.
Why You’ll Love This Recipe
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Effortless prep – Just layer, set, and let the slow cooker do the magic.
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Crowd-pleasing comfort food – Cheesy, creamy, and satisfying, it’s always a hit.
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Versatile side dish – Perfect for family dinners, potlucks, or holiday spreads.
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Customizable flavors – Easy to tweak with different cheeses, spices, or mix-ins.
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Make-ahead friendly – Prep in advance and reheat without losing flavor.
Ingredient Breakdown
Russet potatoes: Starchy and sturdy, russets hold their shape while becoming wonderfully tender. Thin slices ensure even cooking.
Cheddar cheese: The star of the dish, providing gooey texture and sharp, tangy flavor. Both mild and sharp work beautifully.
Condensed cream soup: Cream of chicken or mushroom soup acts as the creamy base, binding everything together.
Sour cream: Adds tang and silkiness to the sauce, balancing the richness.
Butter: Provides richness and a smooth texture, ensuring a luscious sauce.
Chicken broth or milk: Keeps the dish moist and creamy without being overly heavy.
Garlic powder & onion powder: Add depth and savory notes without overpowering the cheese.
Salt & pepper: Essential for seasoning and enhancing flavor.
Optional toppings (bacon, green onions): Take the dish to the next level with crunch and freshness.
Pro Tips
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Use a mandoline: Ensures even potato slices that cook at the same rate.
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Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Freshly shredded cheddar melts smoother.
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Grease the crockpot well: Prevents sticking and makes cleanup easier.
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Check tenderness early: Different crockpots cook at varying speeds—start checking potatoes after 3 hours on high.
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Finish under the broiler (optional): For a crispy golden top, transfer to a baking dish and broil for a few minutes before serving.
Ingredient Swaps or Variations
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Cheese options: Swap cheddar with Monterey Jack, mozzarella, Gruyère, or pepper jack for different flavors.
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Soup base: Use cream of celery or cheddar soup instead of mushroom/chicken.
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Add protein: Mix in diced ham, cooked chicken, or crumbled sausage to make it a full meal.
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Spicy twist: Stir in diced jalapeños, chipotle powder, or a splash of hot sauce for a kick.
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Gluten-free option: Use gluten-free condensed soup and check your broth.
Serving Suggestions
These potatoes pair beautifully with a variety of main dishes. Serve them with baked ham, roasted chicken, or grilled steak for a hearty dinner. They also work as part of a holiday buffet with turkey and green beans. For casual meals, enjoy them alongside BBQ ribs or pulled pork sandwiches. Add a crisp side salad to balance the richness.
Make Ahead + Storage Tips
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Make ahead: Slice potatoes and prepare the sauce up to a day ahead. Keep potatoes submerged in water in the fridge to prevent browning. Drain and pat dry before layering.
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Leftovers: Store cooled cheesy potatoes in an airtight container in the refrigerator for up to 4 days.
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Reheat: Warm in the oven at 350°F until heated through, or use the microwave for smaller portions. For crispy edges, reheat in an air fryer.
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Freezing: Not recommended, as dairy-based sauces can separate after thawing.
Cultural or Historical Notes
Cheesy potato casseroles, also known as “funeral potatoes” in some regions, have long been a staple of American comfort food traditions. They’re beloved at gatherings, potlucks, and holidays for their rich, creamy texture and universal appeal. Making them in the crockpot is a modern twist that saves oven space during large meals and makes preparation almost effortless.
Frequently Asked Questions
Can I use frozen hash browns instead of fresh potatoes?
Yes, frozen hash browns work well for a shortcut version. Use 32 oz of frozen shredded or diced hash browns, no need to thaw. Cooking time may be slightly shorter.
How do I prevent the potatoes from turning mushy?
Be sure to slice them evenly and avoid overcooking. Russet or Yukon Gold potatoes hold up better than red potatoes in this recipe.
Can I double the recipe?
Yes, you can double the recipe in a large 6–7 quart crockpot. Cooking time will increase by about 1–2 hours.
Do I have to peel the potatoes?
No, peeling is optional. Leaving the skins on adds texture and nutrients, though the dish will be creamier with peeled potatoes.
What’s the best cheese combination?
Sharp cheddar is classic, but mixing in Gruyère or mozzarella adds creaminess and depth. A blend of cheddar and Monterey Jack is another favorite.
Crockpot Cheesy Potatoes
Ingredients
Equipment
Method
- Peel the russet potatoes and slice them thinly, about 3 mm thick. Submerge in cold water to prevent discoloration while preparing other components.
- In a large mixing bowl, whisk together condensed soup, sour cream, melted butter, broth or milk, garlic powder, onion powder, and season with salt and pepper until smooth.
- Grease or line the slow cooker. Drain and pat dry potato slices. Layer half the potatoes, half the cheese, and half the sauce. Repeat with remaining potatoes, cheese, and sauce.
- Cover and cook on low 6–8 hours or high 3–4 hours until potatoes are fork-tender and sauce is bubbling. In the last 30 minutes, add bacon or green onions if using.
- Gently fold cooked potatoes to distribute sauce and cheese evenly. Serve hot as a side dish or main meal.