Description
A creamy, cheesy side dish made with tender potatoes, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 3 pounds russet or Yukon gold potatoes, chopped
- 2 cans cream of chicken soup (or cream of mushroom for vegetarian option)
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded cheddar cheese (or Monterey Jack/mozzarella)
- 1 medium onion, diced
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Chop the potatoes into small cubes, leaving the skins on.
- In a large bowl, combine the cream of chicken soup, sour cream, half the cheese, diced onion, garlic powder, salt, and pepper. Stir well until blended.
- Add the cubed potatoes to the mixture and stir until all the potatoes are coated.
- Transfer everything into a greased crockpot.
- Cover and set your crockpot on low for 360-480 minutes or high for 180-240 minutes, until the potatoes are tender.
- About 15 minutes before serving, sprinkle the remaining cheese on top and cover until melted.
Notes
Chop your potatoes into uniform pieces for even cooking. For extra flavor, try adding diced bell peppers or jalapeños. For a crispy topping, broil the potatoes with cheese after cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg