Slow Cooker Cheesy Potatoes

These delicious slow cooker cheesy potatoes are packed full of rich, cheesy flavor that everyone loves. Best of all, all you have to do is toss all the ingredients in the slow cooker and a few hours later, you have a delicious side dish that’s perfect for family dinners, potlucks, and holidays!

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Crockpot Cheesy Potatoes

My brother-in-law’s mom gave him a cookbook of their family’s favorite recipes when he went to college. This well-loved book (it has the sauce splatters to prove it) has been a great resource for developing new recipes!

These potatoes, along with these delicious yeast rolls, are one of our family’s staples that have come out of that family cookbook, with some minor tweaks to make it our own.

One of the things we had to figure out was how not to precook potatoes or use frozen potatoes so this really is the easiest way to make cheesy potatoes. After testing sizes and cook time, I found the perfect balance of both for the best potatoes. I brought them to a family dinner, and they were a huge hit.

These potatoes are great on their own, or pair them with these brussels sprouts and almond chicken for a tasty dinner.

Why You’ll Love These Cheesy Potatoes

One pot – no one needs more dishes to do, which is why I love that you can toss everything directly into the crockpot for this dish.
Easy to double – whether you want leftovers or are bringing it to share, this recipe doubles well.
Lasts through the party – cooking this in the crockpot means that you can keep them warm and gooey throughout your party or potluck!

Ingredients in cheesy potatoes

Ingredient notes

Potatoes – you will need about two cups of potatoes, I typically use russet but you can use whatever your favorite is.
Cream of chicken soup – if you don’t want to use the canned stuff, a homemade cream of chicken soup should work, but I haven’t personally tested it.
Cheddar cheese – I prefer cheddar with my potatoes, but you can mix it up and do half cheddar, half Gouda, or whatever you want. Just make sure you keep the same amounts of cheese.

Recommended Tools

This is the crockpot that I use and love. It’s large, the top seals well, and it works great. I don’t recommend using crockpot liners for this recipe. They can make it tough to stir without breaking the liner.

How to make Cheesy Potatoes in the Slow Cooker

I have said it before, and I will say it again: this is the easiest dish to make because it’s literally just chopping potatoes then tossing everything into the slow cooker to cook.

Peel and dice the potatoes and measure out the rest of your ingredients so you can just toss everything in and hit cook!
Put all the ingredients into the crockpot.
Cover it with a lid, and turn it on to high.
Cook covered for 4-5 hours until the potatoes are cooked through, stirring every half hour.

two images showing adding slow cooker cheesy potato ingredients to a bowl

How to Chop Your Potatoes

Dice your potatoes into 1/4-1/2 inch cubes. You don’t want to get any bigger than that, or they won’t cook all the way through.

These potatoes are meant to be more al dente. That means, they will be soft on the outside with a firmer inside. This is different from boiling potatoes for mashed potatoes, which are soft all the way through. This allows them to keep their shape and not turn into a mushy mess.

Once the potatoes are cooked through, switch your slow cooker to warm and serve immediately or serve whenever. They’ll stay warm and delicious until you’re ready to store any leftovers.

Tip!

Don’t have time to stir these regularly? Cook them on low for 6-8 hours instead, and you shouldn’t need to stir them.

How to make Cheesy Potatoes in the oven

If you don’t have hours to let these cook in the slow cooker or you don’t have a crockpot at all, you can still make these cheesy potatoes in the oven.

The recipe for the oven is the same; the only difference is how you cook them.

Preheat the oven to 400 degrees.
Combine all of the ingredients into a large bowl and mix.
Put the mixed ingredients into a 9×13 baking dish.
Cover with foil and bake covered for 45-60 minutes in the preheated oven until the potatoes are cooked through.

Tip!

If you want a crunchier cheese topping, remove the foil the last 10 minutes of baking time.

How to store leftover Cheesy Potatoes

Store any leftovers in the fridge in an airtight container for up to five days.

Reheat any leftovers either in the microwave or my preferred method is reheating in the oven at 350 degrees.

Helpful Tips

As the potatoes near the end of the cooking time, the cheese will begin to stick and brown on the sides. That’s okay, simply scrape and stir the sides using a rubber spatula to prevent the edges from burning.

To prevent sticking, you may have to stir the potatoes more frequently than every half an hour, towards the end of the bake time.

Make sure your potatoes are no bigger than 1/2 inch thick or they will take forever to bake.

You can also cook it on low for 6-8 hours; you won’t have to stir it as often, making it great to do overnight.

To save time on cutting the potatoes, this vegetable chopper is great. I use it all the time with my vegetables.

What to Serve with Cheesy Potatoes

Any of these would be great with these cheesy potatoes on the side!

Recipe FAQs

What type of potatoes work best?

I use regular baking potatoes, or russet. However, any type will work as long as they are peeled and diced properly.

Can I make this ahead of time?

Unfortunately, the only way to make this ahead of time is to cook it entirely, then reheat it when ready to serve. Potatoes brown when exposed to oxygen, making them unusable if chopped too early.

Can I double the recipe in the crockpot or oven?

Yes, you can double the recipe. Just make sure to stir often so that the potatoes cook evenly, or bake them in the oven if you are short on time.

How much does one batch make?

Each batch will yield 8 side servings of about 1/2 cup of cheesy potatoes.