Crockpot Cheesy Potatoes
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.