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.
Print
Pin
Servings: 6
Calories: 483kcal
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!