No matter the occasion, this comforting slow cooker casserole with soft potatoes, tangy sour cream, and ooey melted cheese will be devoured.
It's a wonderful fall staple, an easy substitute for mashed potatoes during Thanksgiving, and an ideal complement to Easter ham. Plus, what's great? The preparation time is a just ten minutes.
– 1medium yellow onion – 8 ouncesharp cheddar cheese, shredded (about 2 cups), divided – 1 cupwhole milk – 1 cupsour cream – 3 tablespoonall-purpose flour – 1 tablespoonDijon mustard
– 1 teaspoonkosher salt – 1/2 teaspoongarlic powder – 1 (32-ounce) bagfrozen diced potatoe – Freshly ground black pepper, for serving – Chopped chives or flat-leaf parsley leaves, for serving
Finely chop one medium yellow onion, yielding one cup. Chop 8 oz of sharp cheddar cheese, which is approximately 2 cups.
In a 6-quart or bigger slow cooker, whisk together 1 cup every milk and sour cream, 3 tablespoons of all-purpose flour, 1 tablespoon of Dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of garlic powder. Combine 1 bag of frozen diced potatoes, the onion, and 6 ounces (about 1 1/2 cups) of cheese. Stir until well combined.
After 5–6 hours on LOW or 3–4 hours on HIGH, cover and simmer, stirring halfway through, until potatoes are cooked.
Before the last fifteen minutes of cooking, distribute the remaining two ounces of cheese (about half a cup) equally. Let it cook covered until the cheese melts. Grind some black pepper and top with chopped chives or parsley leaves before serving