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Home » Popular » Comfort Food » Crockpot Cheesy Potatoes

Crockpot Cheesy Potatoes

October 6, 202010 Comments

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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!

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

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.

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

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. 

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

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.

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

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

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

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!

Holly signature

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 are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

Crockpot Cheesy Potatoes

Fresh Russett potatoes are cubed then coated in a savory homemade vegan cheese sauce and tossed in the slow cooker for a deliciously simple and savory side dish.
5 from 13 votes
Print Pin Rate
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Christmas, dairy free, Easter, egg free, potatoes, slow cooker, Thanksgiving
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 483kcal
Author: Holly Gray
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Equipment

6-quart slow cooker

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

Serving: 6g | Calories: 483kcal | Carbohydrates: 55g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 2024mg | Potassium: 664mg | Fiber: 5g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Crockpot Cheesy Potatoes are rich, creamy, and ultra cheesy! Made with fresh Russett potatoes in a savory homemade dairy-free cheese sauce.

 

 

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Filed Under: Comfort Food, Easter, Holiday, Lunch & Dinner, Side Dishes, Vegan, Vegan Christmas Recipes, Vegan Thanksgiving Recipes, Vegetarian Tagged With: Christmas, dairy-free, Easter, egg free, holiday, side dish, slow cooker, Thanksgiving, vegan, vegetarian

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Reader Interactions

Comments

  1. Kayla DiMaggio

    November 15, 2021 at 2:44 pm

    5 stars
    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!

    Reply
  2. Chris

    November 15, 2021 at 8:25 pm

    5 stars
    These cheesy potatoes were so good! The favors are perfectly balanced! What a perfect dish for family dinners! Thank you!

    Reply
  3. Meryl

    November 15, 2021 at 11:15 pm

    5 stars
    These potatoes were the best! We had them for a bunch and the family loved them. Thanks!

    Reply
  4. Aleisha

    November 16, 2021 at 3:16 am

    5 stars
    This looks ahhmazing!b

    Reply
  5. Michelle

    November 16, 2021 at 4:54 am

    5 stars
    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!

    Reply
  6. Daniela

    November 16, 2021 at 2:56 pm

    5 stars
    Just printed this recipe and will be making it for Friendsgiving this weekend. Will report back! Thank you

    Reply
  7. Sandhya Ramakrishnan

    November 16, 2021 at 4:33 pm

    5 stars
    I will be burning my tongue just like you did after I make these potatoes! So absolutely delicious and perfect for the holiday dinner!

    Reply
  8. nancy

    November 16, 2021 at 5:14 pm

    5 stars
    i love the added cheesiness to the potatoes – the kids really enjoyed it too!

    Reply
  9. Amy B

    December 26, 2021 at 1:10 am

    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

    Reply
    • thiswifecooks

      December 26, 2021 at 3:01 pm

      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! 😊

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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