Crockpot Cheesy Potatoes
Slow cooker cheesy potatoes — funeral potatoes, crockpot cheesy potatoes, potatoes and sausage, cheesy potatoes and kielbasa — for potlucks and busy weeknights.
★ dinner
dinnerIngredients
- 1 stuck plus more for pan Salted butter
- 1 Yellow onion chopped
- 2 cloves Garlic chopped
- 16 oz Sour cream
- 2 10.5 oz cans Cream of chicken
- 30 oz bag Frozen shredded hash browns thawed
- 8 oz Shredded cheddar cheese
- 1 c Ritz crackers/cornflakes/breadcrums
Instructions
- 1Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.
- 2In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes.
- 3Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.
- 4Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.
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Open in Pepper →The Potatoes Everyone Asks You To Bring
Cheesy potatoes are the dish that disappears first, and the crockpot means you don't have to fight for oven space to make them. Potatoes, sour cream, soup, butter, cheese — nothing fancy, and it feeds a crowd.
Cooks on Pepper reach for these when there's a church supper, a holiday table already crowded with sides, or a Tuesday night that needs one pot to do all the work.
Every recipe here leans on that same handful of ingredients: Cheesy Potato Casserole aka Funeral Potatoes, classic Funeral Potatoes with frozen hash browns and cream of chicken, Crockpot Cheesy Potatoes made with fresh peeled and diced potatoes, and two supper versions with polish sausage or sliced kielbasa stirred right in.
Quick Tips
- 1
Thaw the hash browns
Let frozen diced hash browns sit out 30 minutes or thaw overnight in the fridge so they don't water down the sauce in the crockpot.
- 2
Butter the crock well
Rub the whole insert with 1 tablespoon of softened butter, sides included, so the cheesy edges lift out instead of welding on.
- 3
Cut potatoes evenly
When using fresh potatoes, peel and dice them into 3/4-inch cubes so they all go tender in the same 4 to 5 hours on low.
- 4
Add cheese at the end
Stir in half the cheese with the sour cream and soup, then sprinkle the rest on top for the last 20 to 30 minutes so it melts without turning greasy.
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