Description
This Crockpot Cheesy Potatoes recipe is a comforting and creamy side dish that’s perfect for gatherings and family meals. Made with frozen hashbrowns, multiple types of cheese, and a blend of savory spices, it cooks slowly to melt all the cheeses perfectly and develop a slightly crispy top, delivering a rich and irresistible flavor with minimal effort.
Ingredients
Scale
Potatoes and Cheese
- 26 ounces frozen hashbrowns (1 bag)
- 8 ounces freshly shredded cheddar cheese (divided)
- 8 ounces cream cheese, cubed (1 brick)
Dairy and Butter
- 1 cup sour cream
- 4 tablespoons unsalted butter, melted (½ stick)
Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground paprika
Instructions
- Combine Ingredients: Add the frozen hashbrowns, half of the shredded cheddar cheese, all of the cubed cream cheese, sour cream, melted unsalted butter, onion powder, garlic powder, and ground paprika into the crockpot. This mixture forms the creamy, cheesy base of the dish.
- Mix Well: Stir all the ingredients thoroughly to ensure the seasonings and cheeses are evenly distributed throughout the potatoes. Then sprinkle the remaining shredded cheddar cheese evenly on top to create a cheesy crust while cooking.
- Cook in Crockpot: Cover the crockpot with its lid and cook on the high setting for 2½ to 3 hours. The dish is ready when the edges start to get crispy, and the cheese on top is fully melted, signaling a perfect creamy and slightly crisp texture.
- Cool and Serve: Allow the cheesy potatoes to cool for 3 to 4 minutes to set slightly, then garnish with freshly minced parsley if desired before serving warm as a delicious, comforting side dish.
Notes
- Use freshly shredded cheese rather than pre-shredded for better melting and texture.
- For an extra crispy top, you can remove the lid during the last 15-20 minutes of cooking.
- Feel free to add cooked bacon bits or diced green onions for added flavor.
- Ensure the crockpot is not overfilled to allow even cooking and bubbling.
- This recipe can be stored in the refrigerator for up to 3 days and reheated before serving.
