Throw potatoes and onions in a crockpot, then cover with cheese for a delicious comfort food
From pandemics to polar temperatures in Spring, we could all use a little comfort and warmth at this point. And what better way to do it than with warm, cheesy carbs?
If you’re feeling guilty about your eating habits in quarantine (or just in general), remember that potatoes can actually be quite good for you (depending on your current health and dietary habits). They provide the body with fiber, potassium, vitamin C, vitamin B6, and can help lower cholesterol!
Of course, for many of us, comfort food also involves a good amount of cheese. There’s only so much you can do to justify a good, cheesy comfort food recipe. (But, hey, cheese has calcium!)
For those of us cooking from home these days and in need of a nice warm plate of something delicious, filling, and warm, Allison Miller, AKA “Tornadough Alli,” has the perfect recipe: Crockpot Cheesy Potatoes.
And boy are they easy to make!
To get started, gather the following ingredients:
- 1 32 oz bag of frozen diced potatoes (or about 4 and 1/2 cups of fresh diced potatoes)
- 1 medium white onion, diced
- 1 cup of sour cream
- 1 10.5 oz can of cream of chicken soup
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- 4 tablespoons of butter, melted
- 2 1/2 cups of shredded cheddar cheese
This recipe is all about simplicity, so if you buy your potatoes and onions pre-diced and your cheese pre-shredded, there’s little more to do than dump it all in a crockpot!
But for those who like a little more structure in the kitchen, here are some more specific instructions:
Step 1: Mix together potatoes, diced onions, sour cream, cream of chicken soup, garlic and onion powders, melted butter, and 2 cups of your shredded cheese in your slow cooker.
Step 2: Set your slow cooker on low, put on the lid, and let the mixture cook for 4 hours.
Step 3: When your mixture is warm and bubbling, mix in the remaining 1/2 cup of cheese, stir, and cook for another 15 minutes.
And that’s it. It’s as easy as 1, 2, 3!
Even if you chop your own potatoes and onions and shred the cheese yourself instead of buying them that way, it’s still a ridiculously easy recipe.
No slow cooker? No problem!
You can bake this in the oven as well.
Just mix all of the ingredients together and add all 2 and 1/2 cups of cheese at the beginning.
Then add the mixture to a casserole dish, cover it in tin foil, and bake at 350 degrees for 40-45 minutes or until the cheese is bubbly!
If you’re counting calories, this may not be the right dish for you, but right now it’s all about comfort and bringing as much joy to your kitchen as possible.
Even when the temperatures warm up, the crockpot is the perfect way to get your dinner ready while you enjoy some fresh air. And cheesy potatoes are the perfect accompaniment to barbecue!
Now, you may also know this dish as “funeral potatoes,” but don’t be put off by the name. They’re simply an easy and reliable crowd-pleasing dish that became popular at post-funeral gatherings in the 20th century.
That’s just more proof that they’re the ultimate comfort food.
Scroll down below to see the video recipe for Tornadough Alli’s Crockpot Cheesy Potatoes.
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