Slow-Cooker Cheesy Potatoes

Slow-Cooker Cheesy Potatoes are the kind of side dish that makes dinner feel extra cozy without adding much work. Tender potatoes cook slowly with sharp cheddar, tangy sour cream, butter, and simple savory seasonings until every bite is rich and cheesy. A sprinkle of green onion adds a fresh finish that balances all that comforting flavor.

Everything comes together with just a little prep before the slow cooker takes over. Serve these cheesy potatoes alongside roast chicken, grilled meats, vegetables, or even eggs for brunch. They also fit naturally on holiday tables and potluck spreads.

Cheesy potatoes have long been a favorite on American comfort-food tables. This slow-cooker version keeps that familiar, crowd-pleasing flavor while making the process especially easy for home cooks.

Recipe Yield: 6–8 servings

INGREDIENTS

6–7 medium Yukon Gold or russet potatoes (about 8 cups, cut into 1/2-inch cubes, peeled or unpeeled)
2 cups shredded sharp cheddar cheese
1 1/2 cups sour cream
6 tbsp unsalted butter, cut into cubes
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 cup chopped green onion or 1/3 cup finely chopped yellow onion (plus more green onion for garnish, if using)
Nonstick cooking spray or butter (for greasing)

INSTRUCTIONS

1. Prep the slow cooker:
Lightly grease a 4–6 qt slow cooker with butter or nonstick spray to prevent sticking.

2. Mix the potatoes:
In a large bowl, combine potatoes, sour cream, cheddar, garlic powder, onion powder, salt, pepper, and your choice of onion. Mix until evenly coated.

3. Add the butter:
Transfer the potato mixture to the slow cooker. Then, scatter the cubed butter evenly over the top.

4. Cook until tender:
Cover and cook on LOW for 4–6 hours or HIGH for 2 1/2–3 1/2 hours. Gently stir once about halfway through, then continue cooking until the potatoes are fork-tender.

5. Stir and garnish:
Gently stir to distribute the melted cheese and butter. Finally, sprinkle with chopped green onion and serve warm.

Helpful Tips to Perfect This Recipe

• Keep the potato cubes even: Cut the potatoes into roughly 1/2-inch cubes so they cook at the same rate. Larger pieces can take considerably longer to soften.
• Shred the cheddar from a block: Freshly shredded cheese melts more smoothly into the sour cream and gives the potatoes a more cohesive cheesy finish.
• Let tenderness determine doneness: Slow cookers vary considerably. Begin checking at the lower end of the cooking range; the potatoes are ready when a fork slides easily through the center.