If the mere mention of the name “Cheesy crockpot potatoes” doesn’t inspire you with homely joy, I don’t know what could. The idea of leaving a crockpot full of creamy, cheesy potatoes to get all melty and delicious is what makes this remarkably easy recipe so mouth watering. Whether it’s a rainy day, a lazy day, or just because it’s Tuesday, you cannot tell me that a fork-full of slow baked potatoes with cheese strings stretching from it is not the perfect comfort food.
The recipe comes from home-cooking extraordinaire, Allison Miller on her recipe site, “Tornadough Alli“.
(Get it? Tornadough Alli?) She specializes in bringing family favorite recipes to life, and with her own creative twists. She’s got hoards of fantastic recipes for every occasion, and in every case flavor is the name of the game.
To make this dish, you’ll need:
- 1 x 32 oz bag frozen diced potatoes
- 1x medium onion (diced)
- 1x cup of sour cream
- 1x 10.5 oz can cream of chicken soup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
- 4 Tbs butter melted
- 2 1/2 cup shredded cheddar cheese
So let’s cook some potatoes, shall we?
Begin by putting the frozen diced potatoes into your crockpot. Wow, look at that, we’re pretty much halfway there. That’s the first step done and possibly the most important ingredient… except for maybe the cheese!
Next, we have the onion and sour cream.
Dice up one medium onion, and portion one cup of sour cream. The best thing about these crock pot recipes, is that you just throw everything together and wait!
Then, a (secret?) ingredient!
Empty the can of cream of chicken soup into the crock pot along with the other ingredients. This will give it a full, hearty flavour and really drive that “comfort food” taste.
Only a few more ingredients left!
Throw in half a teaspoon each of garlic powder and onion powder, as much salt and pepper as you enjoy. Tip in 4 tablespoons of melted butter, and then for the other special ingredient: two and a half cups of shredded cheddar cheese.
Now for the challenging part:
Mix the ingredients together. That’s it. Be careful, stirring things together can be rather tricky, and require tremendous skill and concentration. You’ll be fine though, you’re a natural, you can stir with the best of them!
Leave to bake.
Then, the easiest part of any crockpot meal. You just let the crockpot do its thing on low for about four hours.
But we’re not done yet!
While technically the baking is done, and the potatoes are cheesed, we still need one more thing; more cheese! Evenly spread a few more handfuls of shredded cheddar over the top of your potatoes and replace the lid. Cook for another fifteen minutes, or until the cheese is melted.
Then…It’s showtime baby!
Serve your delicious cheesy potatoes in a bowl, with whatever sides you like. Alli even recommends this dish as a side itself. I know I’d love to have a side of cheesy potatoes with my steak or a Sunday roast!
If you don’t have a crockpot, Alli says you can still use the oven.
Follow the same steps, placing the ingredients into a baking dish. The only difference is that you add all of your cheese with the rest of the ingredients rather than topping the dish with cheese. Cover the dish with tinfoil and bake at 350 degrees for 40-45 minutes, removing the foil for the last ten to fifteen minutes to get the top all nice and crusty.
Watch the video below to see Alli’s full recipe!
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