Why This Recipe Is a Keeper
Before we dive into the method, here is why these Kentucky crockpot potatoes will become a favorite.
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Only a handful of ingredients. Simple and affordable.
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Set it and forget it. The slow cooker does all the work.
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Creamy and cheesy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves cheesy potatoes.
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Budget-friendly. Potatoes and pantry staples are inexpensive.
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Perfect for holidays, potlucks, and family dinners.
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Great for leftovers.
Ingredients
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2 bags (26 oz each) frozen O’Brien potatoes (with onions and peppers)
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1 can (10 1/2 oz) Campbell’s cream of potato soup
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8 oz sour cream
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1 1/2 cups shredded cheddar cheese
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2 teaspoons garlic powder
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2 teaspoons black pepper
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2 teaspoons salt
Ingredient Notes
Frozen O’Brien potatoes: Use frozen potatoes with onions and peppers. They add flavor and texture.
Cream of potato soup: Creates the creamy sauce base.
Sour cream: Adds tang and creaminess.
Cheddar cheese: Sharp cheddar provides bold flavor.
Seasonings: Garlic powder, salt, and pepper add flavor.
Step-by-Step Instructions
Step 1: Combine the Base
Empty both bags of frozen O’Brien potatoes into the slow cooker. Add the cream of potato soup, sour cream, garlic powder, salt, and pepper. Stir thoroughly until the potatoes are evenly coated in the cream mixture.
Step 2: Slow Cook
Cover the slow cooker and set it to HIGH. Let the potatoes cook for 2 to 3 hours. Around the 2-hour mark, check a potato for tenderness.
Step 3: Add the Cheese
Once the potatoes are tender, stir in half of the shredded cheddar cheese. Smooth out the top and sprinkle the remaining cheese evenly over the surface. Cover and cook for an additional 30 minutes, until the cheese is bubbly and melted.
Step 4: Serve
Serve warm straight from the crockpot. The dish stays warm well on the Keep Warm setting.
How to Serve Kentucky Crockpot Potatoes
These creamy, cheesy potatoes are delicious on their own, but a few accompaniments make them even better.
With Roast Chicken: A classic pairing.
With Steak: Perfect alongside a juicy steak.
With Pork Chops: Complements the savory flavor.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with parsley or chives.
Variations & Tips
Make Them with Bacon: Add crumbled cooked bacon.
Make Them with Chives: Add fresh chives.
Make Them with Different Cheese: Use Monterey Jack or pepper jack.
Make Them with Garlic: Add fresh minced garlic.
Make Them with Herbs: Add thyme or rosemary.
Make Them Spicier: Add red pepper flakes.
Make Them with Sour Cream: Use extra sour cream for creaminess.
Make Them Gluten-Free: Use gluten-free cream of potato soup.
Make Them in the Oven: Bake at 375°F for 45 to 55 minutes.
Pro Tips for Absolute Success
Stir the potatoes well. This ensures even coating.
Do not overcook. The potatoes should be tender, not mushy.
Add cheese at the end. This creates a golden topping.
Let the dish rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different potato?
Yes. Any frozen potato blend can be used.
Can I use a different soup?
Yes. Cream of mushroom or celery soup can be used.
Can I use a different cheese?
Yes. Monterey Jack or provolone can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The sauce may separate.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why are my potatoes not tender?
They did not cook long enough. Cook longer.
Why is my sauce thin?
The potatoes released too much moisture. Let it rest.
Can I add more cheese?
Yes. Use up to 2 cups.
Can I use a different pan?
This recipe is designed for a slow cooker.
The Beauty of Crockpot Potatoes
There is something deeply satisfying about a warm, creamy potato dish that cooks itself. It is the kind of food that makes people happy. These Kentucky crockpot potatoes are a celebration of all those things.
Keep frozen potatoes in your freezer. Keep soup and sour cream in your pantry and fridge. Keep cheese in your refrigerator. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 2–3 hours on HIGH, plus 30 minutes for cheese melt
Total Time: Approximately 3 hours
Yield: 8 to 10 servings