Crockpot Cheesy Potatoes

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A crowd-pleasing favorite, crockpot cheesy potatoes are easy to make with minimal ingredients. Make for your holiday spread or next potluck dinner.

My kids really differ on their views of potato dishes. My older son could usually leave them behind, but my younger one? He’ll eat potatoes any which way, which jives with my own potato-loving heart.

One dish we all love is these crockpot cheesy potatoes. You’re probably familiar with them, as they’re a classic side that pops up frequently at potlucks and church lunches (you might know them as funeral potatoes). It’s not surprising they’re popular, because I was hooked after the first bite!

My version swaps the condensed soup in favor of sour cream and broth, but it’s still incredibly easy to make.  Everything is simply mixed together and popped into the slow cooker. 

I top it off with crunchy cornflake bits that are toasted in butter just before serving. It’s a smidge of extra work, but so worth it to get that combo of crispy and cheesy in every bite.

These cheesy potatoes might usually be for special occasions, but you don’t need an excuse to make them any time!

Ingredients for cheesy potatoes

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Sour cream
• Whole milk
• Chicken stock or broth
• Unsalted butter, melted
• Salt and pepper
• Cubed or shredded hash browns
• Onion
• Garlic
• Grated cheddar cheese
• Plain cornflakes

If you have 2% milk instead of whole milk, this recipe will still work, but it won’t be quite as rich and creamy. I don’t recommend using skim milk!

You can use fresh, refrigerated, or frozen hash brown potatoes. Make sure they are loose potatoes, not hash brown patties. Note that packaged cubed potatoes are generally parboiled, so if you’re using fresh diced potatoes, I recommend parboiling the potatoes before making this recipe.

I think this tastes best with chicken stock, but vegetable broth can be swapped in if you want to keep the dish vegetarian.

Make sure you use plain cornflakes for this, not a flavored version! You can use extra to make no bake cornflake cookies or baked onion rings.

How to make this recipe

Grab a large mixing bowl and add the sour cream, milk, chicken stock, melted butter, salt, and pepper. Use a whisk or a rubber spatula to mix until smooth.

Add the hash browns, onion, garlic, and cheese. Stir until everything is combined and the potatoes are well coated.

Lightly coat the inside of your slow cooker pot with nonstick spray or butter (wiping on the used butter wrapper works great here), then pour in the potato mixture. Spread it into an even layer.

Cover the slow cooker and set it to HIGH for 3 1/2 hours, or LOW for 6-7 hours. 

If possible, stir the potatoes halfway through the cooking time. This will help the potatoes to cook evenly. Don’t worry about it if you’ve set this recipe to cook while you’re at work, though!

When the potatoes are done, melt the remaining butter in a skillet over medium heat. Add the crushed cornflakes and stir to coat. Cook for 2-4 minutes, just until lightly toasted.

Sprinkle the cornflakes evenly on top of the potatoes. Top with chopped fresh chives or green onions (scallions) if you like, and serve!

Recipe suggestions

If you are using fresh potatoes, Yukon gold are my favorite for this recipe. Nearly any kind will work, though, so don’t worry if you have a different potato! Russet potatoes don’t hold their shape as well as other potatoes, but have a great fluffy texture in this.

I usually use sharp cheddar cheese here, but any variety will do—or you can swap in another cheese favorite. Pepper jack cheese is a great option if you want to have a bit of a kick to the dish. I recommend a medium cut for the shredded cheese, not fine cut.

If you don’t want to grab a whole big box of cornflakes, you can swap in crushed butter crackers, saltines, bread crumbs (I like panko) or even pretzels.

This is absolutely one of my favorite side dish recipes to make when we have people over for dinner. Everyone loves cheesy potatoes!

Crockpot Cheesy Potatoes

Made in the slow cooker, these cheesy potatoes are simple, yet always a favorite side dish.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 10

Calories 383 kcal

Ingredients

  

1/2x1x2x3x

• 2 cups sour cream
• 1 cup whole milk
• 1/2 cup chicken stock
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 pounds shredded or cubed hashbrowns, see notes
• 1 1/2 cups diced yellow onion
• 2 cloves garlic, minced
• 2 cups freshly grated cheddar cheese

Topping

• 4 tablespoons unsalted butter
• 2 cups crushed corn flakes
• Fresh chives or green onions/scallions, for serving, optional

Directions

• In a large bowl, whisk together the sour cream, milk, chicken stock, 4 tablespoons melted butter, salt and pepper.
  2 cups sour cream, 1 cup whole milk, 1/2 cup chicken stock, 4 tablespoons unsalted butter, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
• Stir in the hash browns, onion, garlic, and cheddar cheese, until all ingredients are evenly combined.
  2 pounds shredded or cubed hashbrowns, 1 1/2 cups diced yellow onion, 2 cloves garlic, 2 cups freshly grated cheddar cheese
• Lightly grease the slow cooker, then add the hash brown mixture, spreading evenly.
• Place the lid on the slow cooker and cook on HIGH for 3 1/2 hours or LOW for 6-7 hours. Stir halfway through to ensure even cooking, if possible.
• When the potatoes are just finished cooking, melt 4 tablespoons of butter in a skillet set over medium heat. Add the cornflakes and stir for about 2-4 minutes, until lightly toasted. Sprinkle on top of potatoes. Top with chives or green onions/scallions if using, and serve.
  4 tablespoons unsalted butter, 2 cups crushed corn flakes, Fresh chives or green onions/scallions

Notes

• You can use fresh or frozen hash browns. If frozen, make sure they’re not one big block of hash browns and can easily be broken up. If they’re frozen together, allow them to thaw enough that they can be separated.

Nutrition

Calories: 383 kcalCarbohydrates: 27 gProtein: 10 gFat: 27 gSaturated Fat: 15 gCholesterol: 77 mgSodium: 353 mgPotassium: 556 mgFiber: 3 gSugar: 5 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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