Crockpot Cheesy Potatoes are the perfect side dish for holidays, potlucks or weekday dinners. These easy creamy potatoes will become a staple on your table. Made in the crockpot freeing up oven space. Gluten-Free.
Our favorite time to create this recipe has to be around the holidays. From Thanksgiving to Christmas, New Years to Easter, you’ll find this recipe served at the table. It is delicious!
Looking for more gluten free holiday dishes? Check out our highly recommended Green Bean Casserole with Fresh Green Beans, Baked Sweet Potato Slices, Sweet Potato Crunch and Gluten Free Cornbread Dressing recipes!
With less than 10 ingredients, you can create a cheesy potato recipe to feed the entire family.
Depending on the size of the event, more often than not we go ahead and double the recipe. A double batch fits in most crockpots and if using a pan make sure it’s an extra large pan, a double batch won’t fit in a 9×13” pan.
To get started, gather the ingredients then follow the written instructions or printable recipe card. Enjoy!
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
- 1/2 teaspoon pepper
- 10 ounces grated sharp cheddar cheese ✅
- 30 ounces frozen shredded hashbrowns ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make in the Crockpot
In a large mixing bowl combine the onion, melted butter, sour cream, cream of mushroom soup, salt, and pepper. Stir in the cheese and shredded hash browns.
Transfer to the crockpot and cover.
Slow cook on high for 2 hours or low for 4-6 hours or bake in the oven at 350 degrees for 45 minutes.
How To Make in the Oven
Preheat oven to 350 degrees.
In a large mixing bowl, combine the onion, melted butter, sour cream, cream of mushroom soup, salt, and pepper. Stir in the cheese and shredded hash browns.
Then, pour into the bottom of a baking dish. Set the cooking time for 45 minutes
Recipe Suggestions
- You can bake these potatoes the day before then transfer to the crockpot to reheat. This is a great option when you need to transport this dish to an event or are looking to make this recipe in advance!
- It was stated that this “double baked” cheesy potato method was by far the best this dish has ever tasted. I received the most compliments ever on a recipe using the bake then slow cook method.
- A can of cream of chicken soup can be substituted for a can of cream of mushroom soup if you prefer. You can even make a Quick Cream of Mushroom Soup or Gluten Free Cream of Chicken Soup if you do not have either in your pantry.
- Add parsley, black pepper, shredded cheese, bacon bites, green onions, sauteed onions, and/or diced ham to the potatoes.
- Serve with Gluten Free Dinner Rolls, Green Beans For Kids, Brussels Sprout Apple Salad, Baked Pork Chops or A Porterhouse Steak.
Frequently Asked Questions
Yes, diced potatoes can be swapped with shredded potatoes.
Fresh potatoes can be used by grating Russet potatoes then ringing out any excess water before mixing into the other ingredients.
Leftover potatoes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, simply microwave or place into the oven until hot.
If freezing large amounts of leftovers, it can be helpful to freeze as individual portions that can then be reheated as a veggie side dish any night of the week.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- To melt butter, place the stick into a microwave safe dish and heat in 20 second increments until melted. It can be helpful to stir the butter with a spoon between each increment too.
- The pint of sour cream can be swapped with a pint of unflavored Greek yogurt.
- You can either mix any additional ingredients (ham, bacon, onions, etc…) into the potato mixture or add to the top of the potatoes.
More Potato Recipes
- Blue Cheese & Bacon Mac & Cheese
- Crockpot Potatoes
- Butternut Squash Mac & Cheese
- Instant Pot Colcannon
- Air Fryer Twice Baked Potato
- Baked Potato in the Air Fryer
- How To Make Microwave Baked Potatoes
- Gluten Free Potato Salad
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Crockpot Cheesy Potatoes
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
- 1/2 teaspoon pepper
- 10 ounces grated sharp cheddar cheese ✅
- 30 ounces frozen shredded hashbrowns ✅
Instructions
- Mix the ingredients. In a large mixing bowl combine the onion, melted butter, sour cream, cream of mushroom soup, salt, and pepper. Stir in the cheese and shredded hash browns. Transfer to the slow cooker, cover.1 medium onion, diced, 1 stick butter, melted, 1 pint sour cream, 10.5 ounce can gluten free cream of mushroom soup, 1 teaspoon salt, 1/2 teaspoon pepper, 10 ounces grated sharp cheddar cheese, 30 ounces frozen shredded hashbrowns
- ⭐️Bake. Slow cook on high for 2 hours or low for 4-6 hours or bake in the oven at 350 degrees for 45 minutes.
Notes
- You can bake these potatoes the day before then transfer to the crockpot to reheat. This is a great option when you need to transport this dish to an event or are looking to make this recipe in advance!
- It was stated that this “double baked” cheesy potato method was by far the best this dish has ever tasted. I received the most compliments ever on a recipe using the bake then slow cook method.
- A can of cream of chicken soup can be substituted for a can of cream of mushroom soup if you prefer. You can even make a Quick Cream of Mushroom Soup or Gluten Free Cream of Chicken Soup if you do not have either in your pantry.
- Add parsley, black pepper, shredded cheese, bacon bites, green onions, sauteed onions, and/or diced ham to the potatoes.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Katie says
Just printed this off for Easter! Yum!
Challe says
You give all the nutritional information for this recipe (which is great), but you don’t state the serving size. Based off 12 servings… but how big are those servings? 1/2 cup? 1 cup? 2 cups?
Jodi Danen, RDN says
Hi Challe! I updated the serving size and portions on the recipe so the info is up to date. Thanks so much for reaching out!
Linda says
How long does it take to reheat them in the crockpot if you bake them in the oven the day before?
Jodi Danen, RDN says
Hi Linda, I’d give them a good hour or 2 to rewarm in the crockpot. The longer the better for flavor in my opinion. 🙂