Crockpot Cheesy Potatoes Easy (Print Version)
# Ingredients:
→ For the Dish
01 -
6 medium russet potatoes, peeled and thinly sliced (approximately 3 mm thick)
02 -
2 cups (200 g) shredded cheddar cheese, sharp or mild
03 -
1 can (295 g) condensed cream of chicken soup or cream of mushroom soup
04 -
240 ml sour cream
05 -
120 ml unsalted butter, melted
06 -
120 ml chicken broth or milk
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
Salt and freshly ground black pepper, to taste
→ Optional Toppings
10 -
60 g cooked, crumbled bacon
11 -
60 g chopped green onions
# Instructions:
01 -
Peel the russet potatoes and slice them thinly, approximately 3 mm thick, using a sharp knife or mandoline for even results. Submerge the slices in a bowl of cold water to prevent discoloration while preparing other components.
02 -
In a large mixing bowl, whisk together condensed cream of chicken soup, sour cream, melted butter, chicken broth or milk, garlic powder, onion powder, and season generously with salt and black pepper until smooth.
03 -
Lightly grease the inside of the slow cooker or line it for easier cleanup. Drain the potato slices thoroughly and pat them dry with paper towels. Arrange half of the sliced potatoes in an even layer at the base. Top with half of the shredded cheese, then pour half of the sauce evenly over the layer. Repeat the layering with the remaining potatoes, cheese, and sauce.
04 -
Cover and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are fork-tender and the sauce is bubbling. In the last 30 minutes, sprinkle bacon pieces or chopped green onions atop, if using.
05 -
Gently fold the cooked potatoes to ensure the sauce and cheese are evenly distributed. Serve hot, either as a side dish or a comforting standalone meal.
# Notes:
01 -
For enhanced flavor, select sharp cheddar and layer potatoes thinly for uniform texture. Optional toppings add savoury depth and visual appeal.