Slow Cooker Cheesy Potatoes Recipe

Wavy Line

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.

Step 1

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.  

Step 2

After 5–6 hours on LOW or 3–4 hours on HIGH, cover and simmer, stirring halfway through, until potatoes are cooked.  

Step 3

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  

Step 4

Problematic Boeing Spacecraft Leaks Before Astronaut Launch 

Thanks For Watching