Crockpot Cheesy Potatoes make for a laid-back yet delicious addition to any meal, whether you’re enjoying a relaxed family gathering, a potluck with friends, or a busy weekday dinner. These effortless cheesy potatoes are destined to become a regular favorite at your table. Plus, preparing them in the crockpot frees up valuable oven space, making mealtime preparation a breeze. And the best part? They’re completely gluten-free.
We particularly enjoy whipping up this mouthwatering dish for holiday get-togethers where the emphasis is on relaxation and enjoyment. Whether it’s a leisurely weekend brunch or Christmas dinner with loved ones, you can count on these cheesy potatoes to elevate the meal with their irresistible flavor.
Depending on the size of your gathering, we often opt to double the recipe. A double batch fits nicely in most crockpots, and if you’re using a pan, make sure it’s an extra-large one; a 9×13” pan won’t accommodate a double batch.
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!
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 Cheesy Potatoes in the Crockpot
In a big mixing bowl, toss in the chopped onions, some melted butter, sour cream, a can of creamy mushroom soup, a pinch of salt, and a sprinkle of pepper. Give it all a good mix. Then, throw in the cheese and those shredded hash browns.
Now, scoop this cheesy, creamy goodness into your trusty crockpot, and cover it.
Here’s where you can choose your own adventure: if you’re in a hurry and can’t wait to dive into those cheesy potatoes, crank up the crockpot to high for just 2 hours. But if you’re feeling patient and want those flavors to really get to know each other, let it simmer on low for 4 to 6 hours.
Recipe Tips and Tricks
- 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.
How To Make Cheesy Potatoes 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
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.
Storage Instructions
To store your delicious Crockpot Cheesy Potatoes, first, allow them to cool to room temperature. Once cooled, transfer any leftovers into an airtight container or cover your crockpot insert securely with plastic wrap or aluminum foil. Refrigerate the leftovers promptly. Properly stored, they should stay fresh for up to 3-4 days.
When reheating, you can either use the microwave for individual servings or reheat in the oven for larger portions.
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 Recipe
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.
Video
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
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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. 🙂