These cheesy crockpot potatoes have a secret that makes them the ultimate comfort food
If there is a definition of comfort food out there on the internet or in a cookbook somewhere, it would totally have to mention two ingredients; cheese and potatoes.
Imagine filling a crockpot with creamy, cheesy potatoes and leaving it to bake while you just relax on the couch, then coming back to a melty and delicious meal that makes your mouth water. This simple and easy recipe is perfect for busy days, lazy days, or even just regular Tuesdays and is sure to satisfy, from forking the first bite to the moment you fall asleep that night.
This recipe was created by home-cooking extraordinaire, Allison Miller and posted on her recipe site, “Tornadough Alli“.
She specializes in putting delectable spins on classic family recipes.
To prepare 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
Let’s begin!
It all begins with the base. Empty the bag of frozen diced potatoes into the crockpot and you’re nearly done. But before we cheese it up, there are a few other crucial ingredients.
Next up onion and sour cream.
Dice one fresh onion, and measure 1 cup of sour cream. Toss them in the crockpot and smile at the simple joy of cooking comfort food!
Now for the secret ingredient!
Grab that can of cream of chicken soup and pour the whole thing right into the crockpot with the potatoes, onion, and sour cream. The soup will fill out the flavor and this a truly hearty dish.
Only a few more ingredients left!
Melt 4 tablespoons of butter however you like and pour it into the mix along with 1 half teaspoon of garlic powder and 1 half teaspoon of onion powder. If you know you like salt and pepper, now is a good time to add some so it bakes in.
Now its finally time for the other main ingredient. Add two and a half cups of shredded cheddar cheese on top of the mix and do a little dance because you’re just about done preparing.
Now for the ‘hard’ part:
Mix everything together. That’s all! But be careful, by now the crockpot is probably quite full and you wouldn’t want to send any of your precious meal flying onto the counter.
Now for the easy part
This is what makes comfort food truly comforting. It’s time to leave the crockpot on low for about 4 hours while you go do your thing and bask in the comfort of knowing what a delicious dish you have to look forward to.
4 hours later only 1 thing left to do.
If you wanted, you could serve and eat at this point, but let be real, why wouldn’t you want more cheese? So if you have the patience and desire, spread a handful (or two) of shredded cheddar right on top and leave the lid on for just another 15 minutes or until the top cheese is melted.
And now, the moment we’ve all been waiting for…
Serve up your yummy cheesy potatoes in a bowl. Alli even recommends this recipe as a side itself. Anyone can imagine how well this would pair with steak!
No crockpot, no problem.
Alli says that you can totally make this work in your oven. Just 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 at the end. Also, cover the dish with tinfoil and bake at 350 degrees for 40-45 minutes. Remove the foil for the last ten to fifteen minutes to make the top a bit crunchy.
Watch the video below to see Alli’s full recipe!
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