Crockpot Cheesy Potatoes Recipe
This slow cooker cheesy hash brown potatoes recipe is an easy crockpot potatoes recipe. These slow cooker potatoes are a dump and go recipe and can be made ahead of time and then ready when you are. Everyone loves this crock pot casserole recipe.
Servings: 8 people
Calories: 219kcal
Ingredients
- 3 tablespoons butter
- 1½ cups onion diced (white or yellow)
- 20 ounces frozen shredded potatoes
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1 10.5-ounce can cream of mushroom soup
- 2 teaspoons garlic salt
Instructions
- Spray the inside of your slow cooker with nonstick cooking spray.
- Heat a skillet over medium heat, then add the butter. Once melted, add the onions. Saute until they are soft, tender, and caramelized.
- Transfer to the slow cooker and add the frozen shredded potatoes, 1½ cups of shredded cheese, sour cream, cream of mushroom soup, and the garlic salt. Stir to combine.
- Spread the mixture in to the bottom of the slow cooker with a spoon and add the remaining ½ cup of shredded cheese.
- Cover and cook on high for 2½- 3 hours, or low for 4-5 hours—until the cheese is melted and slightly golden. Once cooked, let the potatoes cool for about 10 minutes before serving. Enjoy!
Notes
Storing Instructions
- Refrigerator: store leftovers in the fridge in an airtight container for 4-5 days.
- To reheat in the oven: spread the potatoes in a small casserole dish, top with more cheese, and reheat in a 325-degree oven for 30 minutes or until warm throughout and the cheese if melted.
- To reheat in the microwave: spread the potatoes evenly on a microwave-safe plate and heat in 30-second increments with stirring, until heated throughout.
Nutrition
Calories: 219kcal | Carbohydrates: 4g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 819mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 1mg