These gooey Crockpot Cheesy Potatoes are out-of-this-world good! The soft and tender potatoes and melted cheese sauce are incredible creamy and buttery flavor.
Honestly, one spoonful of these cheesy potatoes and you’re going to be hooked!
Serve your Crockpot Cheesy Potatoes with Oven Baked Chicken, Cast Iron Steaks, or any meaty main dish of your choice. They’re also an excellent side dish option for more relaxed backyard BBQ meals during summer or hearty warm fall meals.
With just 5 main ingredients and your trusty slow cooker, you can have these cheesy potatoes cooking away from the morning, ready for you to enjoy at the end of the day!
- I’ve used diced potatoes for this recipe. You could use shredded hash browns if you wish and it will still taste super delicious but you’ll need to reduce the overall cooking time since the hash browns will cook faster.
- Since all slow cookers and crockpots vary, I suggest that you use the cooking time listed in my recipe as a guideline and check on your cheesy potatoes after 3 hours.
- Depending on the size of your slow cooker, you could double this recipe which is great if you plan on feeding a crowd. Your slow cooker may be quite full but the potatoes will still come out great! Just make sure to add an extra hour onto the cooking time to account for the doubled quantity of ingredients.
- I used Velveeta cheese since it’s a great clump-free cheese that will keep it’s melted form unlike non-processed cheeses. You can cut your cheese into cubes or shred it – it won’t make much difference. And, of course, feel free to use another type of processed cheese that has a similar soft and smooth texture if Velveeta is not available. Using Cheddar Jack cheese works well too.
How to Make Crockpot Cheesy Potatoes
- Grease the bowl of the slow cooker and add the potatoes. Season with salt and pepper.
- Add the cubed Velveeta cheese and toss to combine.
- Combine the milk and sour cream and pour the mixture over the potatoes. Place the sliced butter on top of the potatoes.
- Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours, stirring the casserole halfway through the cooking time.
- When the potatoes are cooked through, turn off the slow cooker and allow the potatoes to sit for 5 to 10 minutes to thicken the cheese sauce before serving.
WHAT TYPE OF POTATOES ARE BEST FOR THIS RECIPE?
- For this dish, you really want your potatoes to be super tender and soft, helping to thicken the cheesy creamy sauce, which is why I’ve chosen to use Russet potatoes (which are also good for baking).
- If you wanted your potatoes to retain their form then something like red or yellow potatoes would be better but in my opinion, not the best choice for these cheesy potatoes.
HOW TO STORE CROCkPOT CHEESY POTATOES
- Store any leftovers in the refrigerator in an airtight container for up to 3-4 days.
- It’s also possible to freeze these cheesy potatoes for up to 3 months but I recommend the refrigerator over the freezer unless you really don’t see yourself using up the leftovers anytime soon.
- These cheesy potatoes reheat really well. Simply pop them into a baking dish, covered with aluminum foil, and heat in the oven for 15-20 minutes or until heated throughout.
More Slow Cooking Recipe Ideas
- Easy Slow Cooker Chili
- How To Make Crockpot Whole Chicken
- Crockpot Cheesy Rotel Dip
- Crockpot BBQ Chicken
These Crockpot Cheesy Potatoes are out-of-this-world good! Soft and tender potatoes with a melted cheese sauce, that everyone will love!
- 2 ½ pounds russet potatoes peeled and diced
- 16 ounces Velveeta cheese cubed
- 1 cup milk
- 1 cup sour cream
- 2 tablespoons butter sliced
- Salt and pepper
Grease the bowl of the slow cooker and add the potatoes. Season with salt and pepper.
Add the cubed Velveeta cheese and toss to combine.
Combine the milk and sour cream and pour the mixture over the potatoes.
Place the sliced butter on top of the potatoes.
Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours, stirring the casserole halfway through the cooking time.
When the potatoes are cooked through, turn off the slow cooker and allow the potatoes to sit for 5 to 10 minutes to thicken the cheese sauce before serving.