Crockpot Cheesy Potatoes ~
Rich, creamy, and ultra cheesy!
Fresh Russett potatoes are cubed then coated in a savory homemade vegan cheese sauce and tossed in the slow cooker.
So easy!
Don’t you love a good crockpot recipe? I’m all about the ones that clock in under the 8-hour mark. I mean, I have stuff to do in the mornings so if the prep work can wait until 10 or even after lunchtime, I’m all in.
These easy, cheesy potatoes can be prepped in about 15 minutes and are ready to serve in about 4 hours.
Fresh potatoes cut into cubes no larger than 1/2-inch.
Perfect for potlucks and holidays, especially Christmas, Thanksgiving, and Easter dinner. These potatoes would also be good for Mother’s Day brunch.
Ready to cook on low for 4 hours.
I’m warning you though – these cheesy potatoes are seriously addictive!
True story: As soon as the potatoes were done, I could not stop eating them straight out of the crockpot. Burned my tongue but it was totally worth it. Also, you don’t want to serve these super hot anyway because the flavor develops more as the temperature comes down a bit.
So cheesy!
Note: this recipe calls for a 6-quart slow cooker.
Ingredients needed for these Crockpot Cheesy Potatoes:
- Russett potatoes
- vegan butter
- yellow onion
- sea salt
- ground black pepper
- garlic powder
- vegan chicken-style broth
- vegan sour cream
- vegan Cheddar cheese
- vegan Parmesan cheese
- chives, for garnish
How to make these Crockpot Cheesy Potatoes:
Into a large, deep skillet over medium-high heat, add vegan butter. When butter is melted, add onions. Saute 2-3 minutes, until softened.
Over the onions, sprinkle all-purpose flour, sea salt, ground black pepper, and garlic powder. Stir until evenly coated.
Add vegan chicken-style broth. Reduce heat to low and simmer, stirring frequently for about 3 minutes, until thickened slightly. Remove from heat.
Stir in vegan sour cream and 2 cups of Cheddar cheese and 1/4 cup Parmesan cheese.
Into the skillet, add the cubed potatoes and stir to coat with cheesy sauce.
Prepare a 6-quart slow cooker with non-stick cooking spray or liner.
Add coated potatoes, cover, and cook on low for 4 hours, or until cooked through.
Add remaining 1/2 cup vegan Cheddar cheese and remaining 1/4 cup vegan Parmesan cheese. Recover and allow cheeses to melt for about 15 minutes.
Garnish with chives and serve hot.
Cheers!
Want more potato recipes? Try these:
- Vegan Twice Baked Potatoes are a simple and savory classic.
- Spinach Mashed Potatoes are a pretty side dish and ready to serve in about 20 minutes.
- Vegan Sausage and Sauerkraut Stuffed Potatoes need to be on your Octoberfest menu!
- Roasted Sweet Potatoes are an easy and flavorful side dish perfect for Thanksgiving or Christmas dinner.
- Hasselback Potatoes offer a dramatic presentation and make any meal a little fancier!
Crockpot Cheesy Potatoes
Equipment
Ingredients
- 2 pounds Russett potatoes cut into cubes no larger than 1/2-inch
- 1/4 cup vegan butter
- 1/2 cup yellow onion diced
- 3 tablespoons all-purpose flour
- 2 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/4 cup vegan chicken-style broth
- 1 cup vegan sour cream
- 2 1/2 cups vegan Cheddar cheese grated and divided
- 1/2 cup vegan Parmesan cheese grated and divided
- chives for garnish
Instructions
- Into a large, deep skillet over medium-high heat, add vegan butter. When butter is melted, add onions. Saute 2-3 minutes, until softened.
- Over the onions, sprinkle all-purpose flour, sea salt, ground black pepper, and garlic powder. Stir until evenly coated.
- Add vegan chicken-style broth. Reduce heat to low and simmer, stirring frequently for about 3 minutes, until thickened slightly. Remove from heat.
- Stir in vegan sour cream and 2 cups of Cheddar cheese and 1/4 cup Parmesan cheese.
- Into the skillet, add the cubed potatoes and stir to coat with cheesy sauce.
- Prepare a 6-quart slow cooker with non-stick cooking spray or liner.
- Add coated potatoes, cover, and cook on low for 4 hours, or until cooked through.
- Add remaining 1/2 cup vegan Cheddar cheese and remaining 1/4 cup vegan Parmesan cheese. Recover and allow cheeses to melt for about 15 minutes.
- Garnish with chives and serve hot.
Nutrition
Kayla DiMaggio
Absolutely loving these crockpot cheesy potatoes! This recipe was a hit with the whole family and we will be bringing it back for the holidays!
Chris
These cheesy potatoes were so good! The favors are perfectly balanced! What a perfect dish for family dinners! Thank you!
Meryl
These potatoes were the best! We had them for a bunch and the family loved them. Thanks!
Aleisha
This looks ahhmazing!b
Michelle
These crockpot cheesy potatoes are so creamy and soo gooood! They were perfect for brunch with friends. I know it would taste amazing and go well with dinner too!
Daniela
Just printed this recipe and will be making it for Friendsgiving this weekend. Will report back! Thank you
Sandhya Ramakrishnan
I will be burning my tongue just like you did after I make these potatoes! So absolutely delicious and perfect for the holiday dinner!
nancy
i love the added cheesiness to the potatoes – the kids really enjoyed it too!
Amy B
Hi all, I’m wondering if this could be converted to an insta-pot version? Or, if anyone has tried it that way, tips n tricks would be greatly appreciated.
Thanks in advance. Happy holidays
thiswifecooks
Hi Amy! Since I have not tried converting this recipe, I can’t say for sure how well the sour cream and cheese would fare in an Instant Pot. Happy Holidays to you! 😊
Karen M Bartels
hi
These are very good. Making again for church no one will know that it is dairy free cheese.
thiswifecooks
Hi Karen ~ I love it! Thanks so much for your feedback!
Karen M Bartels
hi
i made crockpot cheesy potatoes 2 times now. The first time i rushed it and did not cooked long enough. But now i did it again had it over 5 hours and potatoes and they are still not done. So what am i doing wrong. I have them cube the potatoes 1/2 inch.It tastes good.
thiswifecooks
Hi Karen ~ It’s so hard to say. Are you using a different size crockpot? I use a 6-quart and haven’t had any issues. Maybe our temperatures are different; that would affect the overall cooking time.
Ali
Test your pot with water & thermometer to see of it’s getting hot enough… although, I’m not sure of measurements.
Karen M Bartels
hi
brought to church and everyone like it. Could not believe it was dairy free. It all went.
thiswifecooks
Fantastic! Thanks or the update! 😊