Crockpot Cheesy Potatoes are melt-in-your-mouth tender and covered in a rich, creamy cheese sauce, making this the easiest and most delicious slow cooker side.
Author’s Notes
Side Dishes On Autopilot!
Whenever I’m making a bigger meal, like Sunday dinner or a holiday spread, I’m always looking for ways to “outsource” the oven dishes. My oven is saved for the main event, so I rely on my Crockpot or Air Fryer to handle the sides.
And my favorite Crockpot side? Potatoes! They turn melt-in-your-mouth tender, and it’s so much quicker than boiling, draining, assembling, and baking like other more high-maintenance potato sides.
These Crockpot Cheesy Potatoes are a total win at my house. They get a thumbs-up from everyone at the table, and my husband swears they’re the best cheesy potatoes ever. So yes…thank you, Crockpot!
Crockpot Cheesy Potatoes Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Gold potatoes | Dice them very small so they cook evenly and turn extra tender in the slow cooker. No need to peel gold potatoes since the skin is thin and delicate. |
| Butter | Use unsalted butter to perfectly control the salt in these potatoes. |
| Flour and seasonings (salt, parsley, pepper, thyme) | The flour thickens the sauce and the seasonings build flavor into the potatoes. |
| Heavy cream and chicken broth | Use full-fat cream for the creamiest texture and a smooth sauce that holds up in the crockpot. I’ve tried milk and it curdled, so skip that. |
| Sharp cheddar cheese | Freshly shred the cheese so it melts smoothly and blends into the sauce. Use extra-sharp or sharp for the best flavor. |
How To Make Crockpot Cheesy Potatoes
- Make sauce: Melt butter, cook garlic, whisk in flour, then slowly add liquids until smooth.
- Load Crockpot: Add potatoes, seasonings, and pour sauce over top.
- Cook: Cover and cook on high or low until potatoes are tender, stirring once or twice.
- Add cheese: Stir in shredded cheddar until melted and creamy.
- Serve: Taste, adjust seasoning, and top with toasted panko if using.
More Crockpot Sides I’m Obsessed With:
Side Dishes
Crockpot Au Gratin Potatoes
Slow Cooker
Crockpot Pinto Beans! (or Instant Pot)
Breakfast
Crockpot Hash Brown Casserole
Crockpot Cheesy Potatoes
Video
Equipment
Ingredients
- 2 pounds gold potatoes unpeeled, diced REALLY small (1/2-inch)
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup heavy cream don't use lower fat, see note 1
- 3/4 cup chicken broth
- 1-1/2 cups freshly shredded sharp cheddar cheese
- 3/4 cup Panko breadcrumbs I use Italian Panko here!
- 2 tablespoons unsalted butter
Instructions
- Dice the potatoes into very small 1/2-inch pieces. Make sure they’re small and evenly sized so they cook through in time.
- Melt the butter in a small pot over medium heat. Sprinkle the flour on top and whisk until smooth. Cook for 1 minute, whisking constantly. Add all the seasonings and whisk to combine.
- Slowly pour in the heavy cream while whisking, then add the chicken broth. Whisk until smooth. Increase the heat and cook until the sauce thickens and leaves a track on the back of a wooden spoon. Do not let it boil. Remove from the heat.
- Add the diced potatoes to the slow cooker. Pour the sauce over top, then gently stir to coat everything and press into an even layer.
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until the potatoes are tender. Stir at least once during cooking to prevent scorching. If cooking on HIGH, stir about every hour. (2-1/2 hours on HIGH is perfect in my Crockpot.)
- Remove the lid and stir in a handful of shredded cheddar. Mix gently until melted and creamy. Taste and adjust salt and pepper if needed. Serve warm.
- Optional Topping: Melt the butter in a skillet over medium-high heat. Add the panko and a pinch of salt. Stir constantly until golden. Remove from the heat and sprinkle over the cheesy potatoes.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Crockpot Cheesy Potatoes
- Baked Chicken Thighs: My fave baked chicken pairs so well with these potatoes.
- Baked Ham: The salty-sweet flavor is great with these potatoes!
- Roasted Broccoli: Quick, fresh, and gives a nice crunch next to the potatoes.
- Meatloaf or London Broil: Classic comfort food that is always better with potatoes!
- Garden Salad: A good, fresh option to balance the richness.
Storage
How To Store & Make Ahead
Storage: Cool, then store potatoes in an airtight container in the fridge for 3 to 4 days. They thicken as they sit, so add a splash of milk or cream when reheating. Store the panko topping separately and add just before eating.
Make Ahead: Dice potatoes and store in cold water in the fridge. Make the cheese sauce and refrigerate separately. When ready, drain and dry potatoes, add everything to the slow cooker, and cook as directed. Add cheese at the end.
Variations
Change Up Your Crockpot Cheesy Potatoes
- Cheddar Bacon: Stir in cooked, crumbled bacon at the end.
- Spicy: Add a pinch of cayenne or smoked paprika to the sauce.
- Herby: Mix in fresh chives or parsley before serving.
- Different Cheese: Try Gruyere, Pepper Jack, or Monterey Jack.
- Loaded Style: Add sour cream, green onions, and extra cheese on top.
Can I use the 2lb bag of frozen potatoes to cut down on the prep time?
I made this recipe with frozen potatoes and didn’t like it! I wouldn’t recommend frozen potatoes