Slow Cooker Cheesy Potatoes Recipe
Fresh Russet potatoes slow-cooked in a rich, savory homemade cheese sauce until tender and deeply flavorful. A crowd-pleasing side dish that's perfectly suited for potlucks, holidays, and cozy family dinners.
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Servings: 6
Calories: 483kcal
Equipment
Ingredients
- 2 pounds Russet potatoes cut into cubes no larger than 1/2-inch
- 1/4 cup butter
- 1/2 cup yellow onion diced
- 3 tablespoons all-purpose flour
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/4 cup chicken-style broth
- 1 cup sour cream
- 2 1/2 cups cheddar cheese grated and divided
- 1/2 cup Parmesan cheese grated and divided
- chives for garnish
Instructions
- In a large deep skillet over medium-high heat, melt the butter. Add the onion and cook for 2 to 3 minutes until softened.
- Sprinkle the flour, salt, pepper, and garlic powder over the onions and stir to coat evenly. Pour in the chicken-style broth, reduce heat to low, and simmer for about 3 minutes, stirring frequently, until slightly thickened. Remove from heat.
- Stir in the sour cream, 2 cups of cheddar, and ¼ cup of Parmesan until smooth and creamy.
- Add the cubed potatoes to the skillet and stir to coat evenly with the cheese sauce.
- Prepare a 6-quart slow cooker with non-stick cooking spray or a liner. Add the coated potatoes, cover, and cook on low for 4 hours until the potatoes are cooked through.
- Add the remaining cheddar and Parmesan on top, replace the lid, and allow the cheese to melt for about 15 minutes.
- Garnish with fresh 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
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