Slow Cooker Cheesy Potatoes

Creamy and easy, these Crockpot Cheesy Potatoes are a comforting side dish that’s ideal for feeding a crowd.

We love a good potato side: Crockpot Cheesy Potatoes, Ranch Potatoes, or classic Scalloped Potatoes — they’re always welcome at the table.

Easy Potatoes That Are Perfect For a Crowd

For holidays, potlucks, or a busy weeknight, a hands-off side that doesn’t take up oven or stove space is a lifesaver. These Crockpot Cheesy Potatoes fit the bill: prep in minutes, set the slow cooker, and let it work while you finish other tasks.

The result is creamy, cheesy comfort food that disappears fast. Expect warm, cheesy pockets of Gruyere (or your favorite melty cheese) and tender potatoes that pair well with ham, roast, pork chops, or a classic Sunday supper.

Ingredients

• Butter: unsalted butter is recommended; if using salted, reduce added salt.
• Flour: all-purpose flour to thicken the sauce.
• Milk: 2% works well; 1% or whole milk are fine. Dairy-free milk can be used (you may need a touch more flour if milk is thinner).
• Chicken broth: adds flavor; substitute vegetable broth to keep this vegetarian.
• Salt & pepper: adjust to taste; amounts are in the recipe card below.
• Sour cream: full fat gives the creamiest texture, but reduced fat works too.
• Roasted red peppers: jarred roasted peppers are convenient; dice before adding.
• Frozen hash brown potatoes: southern-style small cubes are used here; shredded works as well but may cook faster.
• Cheese: Gruyere is our favorite for flavor and melt; cube the cheese for little pockets throughout the dish or shred if preferred.

How to Make Crockpot Cheesy Potatoes

The sauce is the only part that needs stove time and it’s straightforward.

1. Melt butter in a medium pot over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
2. Slowly whisk in the milk, then add the chicken broth. Season with salt and pepper and cook until the mixture begins to thicken.
3. Remove from heat and stir in the sour cream until smooth, then fold in the diced roasted red peppers.
4. Spray the inside of a slow cooker with nonstick spray. Layer half of the frozen hash browns in the bottom (no need to thaw), spread half the sauce over them, and sprinkle half the cubed cheese on top.
5. Repeat the layers with the remaining potatoes, sauce, and cheese. Place the lid on and cook on low for 5–6 hours or on high for about 3 hours.
6. When fully heated and bubbly, serve hot.

Storing and Reheating

Store leftovers in a covered container in the refrigerator. Freezing is not recommended—cooked potatoes often develop an off texture after freezing.

To reheat a single serving, microwave until hot. For larger portions, place the potatoes in an ovenproof dish, cover with foil, and bake at 350ºF until hot and bubbling, about 20 minutes.

Frequently Asked Questions

Can you use raw potatoes?
Yes. If you prefer fresh potatoes instead of frozen hash browns, peel and dice them, then parboil until just starting to get tender. Don’t fully cook them, or they’ll break down in the slow cooker. Layer the par-boiled potatoes the same as the frozen ones.

Can I cook these longer or shorter?
Cook on high for a faster result (about 3 hours). You can extend cooking slightly on low, but longer times may cause edges to become overly crispy or dry.

How is this different from Funeral Potatoes?
They’re very similar; both are creamy, cheesy potato dishes. The main differences here are that this version is made entirely in the slow cooker and does not include a crispy breadcrumb topping.

What pairs well with Crockpot Cheesy Potatoes?
They’re excellent with holiday ham, meatloaf, pork chops, baked chicken, or any main course that benefits from a rich, cheesy potato side.

More Potato Recipes

Scalloped Sweet Potatoes; My Favorite Mashed Potato Recipe; Crockpot Mashed Potatoes; The Best Sweet Potato Casserole; Mashed Sweet Potatoes with Brown Butter — try these variations when you want a different take on classic potatoes.

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