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Ultimate Creamy Crockpot Cheesy Potatoes

A generous serving of crockpot cheesy potatoes showing layers of creamy potatoes and a golden brown, bubbly cheese topping.

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Make this ultimate crowd-pleaser with tender potatoes and gooey cheese using your slow cooker. This easy, hands-off recipe is perfect for potlucks, holidays, or simple family dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Place the thinly sliced potatoes in the basin of your slow cooker.
  2. In a separate bowl, whisk together the chicken broth, heavy cream, garlic powder, onion powder, salt, pepper, and paprika. Pour this liquid mixture evenly over the potatoes.
  3. Distribute the small pieces of butter over the top of the potatoes.
  4. Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, stir the potatoes gently to combine the liquid and butter.
  6. Sprinkle both the cheddar and Monterey Jack cheeses evenly over the top of the potatoes.
  7. Cover and cook on LOW for another 15 to 20 minutes, or until the cheese is completely melted and gooey.
  8. Stir gently one last time before serving to create a creamy texture. Serve hot.

Notes

  • For a richer flavor, you can substitute half of the chicken broth with half a can of cream of chicken soup, though this recipe avoids canned soup for a fresher taste.
  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent the best melt.
  • If you want a slightly thicker sauce, remove the lid for the last 15 minutes of cooking after adding the cheese.

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