Why This Recipe Is a Keeper
Before we dive into the method, here is why these slow cooker cheesy potatoes will become a family favorite.
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Only 6 ingredients. Potatoes, soup, sour cream, cheese, salt, pepper.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does all the work.
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Creamy and cheesy. Rich, tangy, and satisfying.
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Versatile. Serve with almost any main course.
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Budget-friendly. Potatoes and pantry staples are inexpensive.
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Crowd-pleasing. Everyone loves creamy, cheesy potatoes.
Ingredients
Servings: 6
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3 pounds russet potatoes, peeled and thinly sliced (1/8 to 1/4 inch)
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1 cup shredded sharp cheddar cheese
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Salt and pepper, to taste
Ingredient Notes
Russet potatoes: Russet potatoes are starchy and become tender and creamy. Peel them for a smoother texture. Leave the skins on for a rustic look. Slice them thinly and evenly, about 1/8 to 1/4 inch thick. A mandoline makes this easy.
Cream of chicken soup: Use the standard 10.5-ounce can. Do not add water. The condensed soup is meant to be used as is. Cream of mushroom soup can be substituted for a vegetarian version.
Sour cream: Sour cream adds tang and creaminess. Full-fat sour cream creates the richest sauce. Reduced-fat sour cream will work but the sauce will be thinner.
Sharp cheddar cheese: Sharp cheddar provides bold, tangy flavor. Shred your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that can affect melting.
Salt and pepper: Optional but recommended. Season to your taste.
Pro Tips
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Slice the potatoes evenly. Use a mandoline or a sharp knife for uniform thickness.
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Skip peeling for a rustic look.
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Freshly shredded cheese melts smoother than pre-shredded.
Step-by-Step Instructions
Step 1: Layer in the Slow Cooker
In a 6-quart slow cooker, stir together the soup, sour cream, and cheese. Add the sliced potatoes and toss lightly to coat. Alternatively, layer the potatoes and sauce alternately. Season with salt and pepper.
Step 2: Cook Low and Slow
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours. The potatoes are ready when they are fork-tender. Do not stir during cooking. This keeps the slices intact.
Step 3: Serve Warm
Gently stir before serving. The sauce will be creamy and cling to the potatoes. Top with extra cheese, chives, or crispy bacon if desired.
How to Serve Cheesy Potatoes
These creamy, cheesy potatoes are incredibly versatile.
Classic: Pair with roasted chicken, pork chops, or meatloaf.
Vegetarian: Serve with garlic bread and a green salad.
Spicy Twist: Add 1/2 teaspoon of garlic powder and a dash of hot sauce.
Extra Richness: Melt a pat of butter on top before serving.
With Fresh Herbs: Sprinkle with fresh chives or parsley.
With Crispy Bacon: Top with crumbled cooked bacon.
Variations & Tips
Make It With Cream of Mushroom Soup: Use cream of mushroom soup for a vegetarian version.
Make It With Different Cheese: Use Monterey Jack, Colby Jack, or a blend of Italian cheeses.
Make It With Onion: Add 1/2 cup of finely chopped onion to the sauce.
Make It With Garlic: Add 1 teaspoon of garlic powder to the sauce.
Make It Spicier: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce.
Make It With Ham: Add 1 cup of diced cooked ham to the potatoes.
Make It With Broccoli: Add 1 cup of cooked broccoli florets.
Make It in the Oven: Preheat oven to 375°F (190°C). Layer ingredients in a 9×13-inch baking dish. Cover with foil and bake for 1 hour. Uncover and bake for 15 to 20 minutes more.
Make-Ahead and Storage
Fridge: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight.
Reheat: Warm gently on the stove or in the microwave. Add a splash of milk if needed to restore creaminess.
Freeze: Freezing is not recommended. The dairy may separate upon thawing.
Pro Tips for Absolute Success
Slice the potatoes evenly. Uniform thickness ensures even cooking.
Do not stir during cooking. Stirring can break the potato slices.
Use a 6-quart slow cooker. This size is perfect for 3 pounds of potatoes.
Shred your own cheese. Pre-shredded cheese does not melt as smoothly.
Let the dish rest before serving. A few minutes off the heat allows the sauce to thicken.
Frequently Asked Questions
Can I use a different potato?
Russet potatoes are best. Yukon Gold can be used but will be denser. Do not use red potatoes.
Can I use a different soup?
Yes. Cream of mushroom or cream of celery soup can be substituted.
Can I use low-fat sour cream?
Reduced-fat sour cream will work but the sauce will be thinner.
Can I make this ahead of time?
Yes. Assemble the dish in the slow cooker insert. Cover and refrigerate for up to 24 hours. Cook as directed, adding 30 to 60 minutes to the cook time.
Can I freeze this dish?
Freezing is not recommended. The dairy may separate.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Why are my potatoes still hard?
The slices were too thick or the cook time was too short. Slice thinner next time. Cook until fork-tender.
Why is my sauce too thin?
The potatoes released too much moisture. Let the dish rest for 10 to 15 minutes. The sauce will thicken as it cools.
Can I add more cheese?
Yes. Use up to 2 cups of shredded cheese.
Can I add vegetables to this dish?
Yes. Add cooked broccoli, ham, or onions.
The Beauty of Simple Potatoes
There is something universally comforting about potatoes. They are cheap. They are filling. They are the kind of food that makes people happy. When you add cheese and sour cream, you take that comfort to another level. When you cook it in a slow cooker, you make it effortless.
These cheesy potatoes are a celebration of all those things. They are creamy. They are cheesy. They are tangy. They are everything you want in a side dish.
Keep potatoes in your pantry. 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: 15 minutes
Cook Time: 6–7 hours on LOW or 3 1/2–4 hours on HIGH
Total Time: Approximately 6 to 7 hours
Yield: 6 servings