cheesy potatoes crock pot
Cheesy potatoes are a comforting and hearty dish perfect for family gatherings or potlucks. This recipe utilizes a crock pot for a hands-off cooking approach, allowing the flavors to meld beautifully while you go about your day.
Equipment
- 1 crock pot (slow cooker)
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 potato peeler
- 1 cutting board
Ingredients
- 3 pounds potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup cream of mushroom soup or cream of chicken soup
- 1/2 cup milk
- 1/4 cup green onions, chopped optional
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese for topping
Instructions
- Peel and dice the potatoes into evenly sized pieces, approximately 1-inch cubes for even cooking.
- In a mixing bowl, combine the cheddar cheese, sour cream, cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Add the diced potatoes to the crock pot. Pour the cheese mixture over the potatoes, ensuring all pieces are coated well.
- If using, sprinkle the chopped green onions on top of the potato and cheese mixture.
- Cover the crock pot with the lid and set it to cook on low for 4 hours, or until the potatoes are tender when pierced with a fork.
- In the last 15 minutes of cooking, sprinkle the shredded mozzarella cheese over the top. Cover and allow it to melt before serving.
- Once cooked, stir gently to combine the melted cheese and potatoes, and serve hot.
Notes
For an extra crunch, you can top the cheesy potatoes with crushed crackers or breadcrumbs during the last 15 minutes of cooking.
Feel free to substitute the cream of mushroom soup with cream of chicken or any other preferred cream soup.
These cheesy potatoes can be made ahead of time and reheated. Simply store leftovers in an airtight container in the refrigerator for up to 3 days.