Crockpot Cheesy Potatoes


Comfort Food Perfection for Every Occasion

Prep Time: 15 minutes | Cook Time: 4-8 hours | Total Time: 4-8 hours
Servings: 8-10 | Difficulty: Easy | Dietary Note: Vegetarian (optional adaptations below)

Ingredients

(Professional Tip: Use room-temperature dairy to prevent curdling in the slow cooker.)

  • 2.5 lbs Yukon Gold potatoes (peeled and thinly sliced for even cooking)
  • 2 (10.5 oz) cans Campbell’s Cream of Chicken Soup (or mushroom for a richer flavor)
  • 1 cup whole milk (or unsweetened almond milk for a lighter version)
  • 1/2 cup (1 stick) unsalted butter (melted)
  • 1 tbsp garlic powder (or 3 cloves fresh garlic, minced)
  • 1 tsp onion powder (adds depth)
  • 1 tsp white pepper (milder than black pepper)
  • Optional Toppings:
    • Crispy bacon bits (or vegetarian bacon crumbles)
    • Chopped green onions or chives
    • Freshly grated Parmesan cheese

Step-by-Step Instructions

  1. Prepare the Potatoes:
    Rinse and peel potatoes, then slice them 1/8-inch thick (a mandoline works best). Pat dry to remove excess moisture.

  2. Mix the Cheesy Base:
    In a large bowl, whisk together soup, milk, melted butter, garlic powder, onion powder, and white pepper until smooth.

  3. Layer in the Slow Cooker:
    Add half the potato slices to the crockpot, then pour half the cheese mixture over them. Repeat layers, finishing with a top layer of cheese sauce.

  4. Cook to Perfection:

    • High: 4 hours (check at 3 hours to ensure potatoes aren’t drying out)
    • Low: 8 hours (ideal for tender, melt-in-your-mouth texture)

  5. Final Touches:
    Stir gently before serving to blend the layers. Adjust consistency with 1-2 tbsp milk if too thick. Top with bacon, green onions, or Parmesan for visual appeal.


 

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