Slow Cooker Cheesy Potatoes

updated Oct 13, 2022
Crock-Pot Cheesy Potatoes

Frozen diced potatoes are the secret to ooey-gooey cheesy slow cooker potatoes.

Serves8 to 10

Prep10 minutes

Cook3 hours to 6 hours

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Crockpot cheesy potatoes being lifted out of pot with serving spoon.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

This cozy slow cooker casserole, made with tender potatoes, tangy sour cream, and gooey melted cheese, is the kind of dish that always gets scraped clean — no matter the occasion. It’s the easy alternative to mashed potatoes this Thanksgiving, the perfect side for Easter ham, and simply a great go-to for any chilly fall night. The best part? It takes just 10 minutes to prep.

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Frozen Potatoes Are a Busy Cook’s Best Friend

While tater tots always find a way into my grocery cart, I all too often ignore the rest of the aisle. But frozen diced potatoes, often labeled hash browns or home fries, are one of the smartest shortcut ingredients to keep on hand. Often cooked as part of a classic diner-style breakfast, the potatoes, which are peeled and parboiled before they’re frozen, are just as great for cutting down on dinner prep.

The rest of the ingredients are likely already in your kitchen. Milk and sour cream form the tangy base of the sauce, which is thickened with a few tablespoons of flour. Dijon mustard, garlic powder, and diced onion are whisked in for flavor, followed by the frozen potatoes and handfuls of shredded cheese — anything from cheddar to Swiss to pepper Jack works great. Just before the casserole is done, finish with more cheese for a cap of gooey melted goodness.

Crock-Pot Cheesy Potatoes

Frozen diced potatoes are the secret to ooey-gooey cheesy slow cooker potatoes.

Prep time 10 minutes

Cook time 3 hours to 6 hours

Serves 8 to 10

Nutritional Info


  • 1

    medium yellow onion

  • 8 ounces

    sharp cheddar cheese, shredded (about 2 cups), divided

  • 1 cup

    whole milk

  • 1 cup

    sour cream

  • 3 tablespoons

    all-purpose flour

  • 1 tablespoon

    Dijon mustard

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    garlic powder

  • 1 (32-ounce) bag

    frozen diced potatoes

  • Freshly ground black pepper, for serving

  • Chopped chives or flat-leaf parsley leaves, for serving


  1. Finely dice 1 medium yellow onion (1 cup). Shred 8 ounces sharp cheddar cheese (about 2 cups).

  2. Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen diced potatoes, the onion, and 6 ounces of the cheese (about 1 1/2 cups), and stir to combine.

  3. Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.

  4. During the last 15 minutes of cooking, sprinkle evenly with the remaining 2 ounces cheese (about 1/2 cup). Cover and cook until the cheese is melted. Serve with freshly ground black pepper and chopped chives or parsley leaves.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days.