What Are Slow Cooker Cheesy Potatoes?
Slow cooker cheesy potatoes are a creamy casserole-style side, often called funeral potatoes or party potatoes. Potatoes cook slowly in a sauce of cheese, sour cream and a creamy base, and the result is rich and comforting. They are a good fit for potlucks, holiday tables and busy weeknights because the cooker does the work.
Ingredients
This version uses real potatoes and a handful of pantry staples. It serves about 8 as a side.
- 2 pounds potatoes (Yukon Gold or red), peeled if you like and cut into 3/4 to 1 inch cubes
- 1 can (about 10.5 ounces) condensed cream of chicken soup, or cream of potato or cheddar soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, plus more for topping
- 1/2 cup diced onion
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Shredding cheese from a block usually melts more smoothly than pre-shredded cheese, which contains anti-caking agents.
How to Make Them
- Lightly grease the slow cooker insert.
- Stir together the soup, sour cream, melted butter, garlic powder, onion, half the cheese, salt and pepper.
- Fold in the potatoes until evenly coated and spread them in the pot.
- Cover and cook on low for about 5 to 7 hours or high for about 3 to 4 hours, stirring once partway if you can.
- Check that the potatoes are fork-tender. Sprinkle the remaining cheese on top, cover, and cook 10 to 15 minutes more until melted.
Times vary with your cooker, so begin checking near the early end. Avoid opening the lid too often.
Substitutions
- No cream of chicken soup: Cream of mushroom, celery or cheddar soup are common swaps. For a from-scratch base, whisk together milk or broth, a little flour or cornstarch and cheese on the stove, then pour it over the potatoes. Results vary, so taste and adjust.
- Sour cream: Plain Greek yogurt can stand in, though it may be tangier.
- Frozen potatoes: Cubed or shredded frozen potatoes can replace fresh and cut down on prep. Cook times may differ, so follow the package and check for doneness.
- Cheese: Sharp cheddar gives the most flavor. Pepper jack or a Monterey Jack blend also work.
Variations
- Crunchy topping: Add crushed cornflakes or buttery crackers near the end of cooking, or crisp them under a broiler.
- Loaded: Stir in cooked bacon and green onions before serving.
- Ham and cheesy potatoes: Fold in diced cooked ham to make a main dish.
Make Ahead and Freezing
You can assemble the mixture in the insert, cover it and refrigerate overnight, though a cold ceramic insert may need a bit more time to heat. Check that the potatoes are cooked through. Leftovers keep covered in the refrigerator for a few days and reheat in the microwave or oven. Freezing is possible, but dairy-based sauces can separate after thawing.
A Simple Potluck Timing Plan
If you are serving at noon, start the cooker on low around 6 to 7 a.m., add the final cheese about 30 minutes before leaving, then transport it with the lid secured and use the warm setting at the event. Do not leave cooked food at room temperature for more than two hours.
Frequently Asked Questions
Can I double this recipe? In a large slow cooker, yes, but fill the pot no more than about two-thirds and expect cooking times to run longer.
Can I cook this in the oven instead? Yes. Bake covered in a 9x13 dish at about 350 degrees F until the potatoes are tender, then uncover to brown the top.
Do I need to cook the potatoes first? No. They cook from raw in the sauce.
For more on how long different potato cuts take, see our guide to potatoes in the slow cooker. If you prefer something plainer, try crockpot mashed potatoes.