Crockpot Cheesy Potatoes
A comforting and easy-to-make dish combining classic baked potato flavors with creamy, cheesy goodness, perfect for busy days and family gatherings.
Ingredients
Main Ingredients
- 1 medium onion, diced
- 1 stick butter, melted
- 1 pint sour cream
- 10.5 ounce can gluten-free cream of mushroom soup We like Pacific Foods
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 10 ounces grated sharp cheddar cheese Use good-quality cheese for best flavor
- 30 ounces frozen shredded hashbrowns
Instructions
Preparation
- In a large mixing bowl, combine the diced onion, melted butter, sour cream, cream of mushroom soup, salt, and pepper.
- Stir in the grated cheese and frozen shredded hash browns.
- Transfer everything to the slow cooker and cover.
- Cook on high for 2 hours or on low for 4-6 hours, or alternatively, bake in the oven at 350 degrees for 45 minutes.
Notes
Consider adding a dollop of sour cream or a sprinkle of green onions for added flavor when serving. For storage, cool leftovers to room temperature and refrigerate in an airtight container for up to 3 days. Reheat in the microwave, adding a splash of milk or cream if needed.