Crockpot Cheesy Potatoes
Made in the slow cooker, these cheesy potatoes are simple, yet always a favorite side dish.
Servings: 10
Ingredients
- 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
Instructions
- 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.
