slow cooker Cheesy Potatoes are melt-in-your-mouth tender and covered in a rich, creamy cheese sauce, making this the easiest and most satisfying slow cooker side.
Author’s Notes
Side Dishes On Autopilot!
Whenever I’m making a bigger meal, like Sunday dinner or a holiday spread, I’m always looking for ways to “outsource” the oven dishes. My oven is saved for the main event, so I rely on my slow cooker or Air Fryer to handle the sides.
And a reliable slow cooker side? Potatoes! They turn melt-in-your-mouth tender, and it’s so much quicker than boiling, draining, assembling, and baking like other more high-maintenance potato sides.
These slow cooker Cheesy Potatoes are a total win at my house. They get a thumbs-up from everyone at the table, and my husband swears they’re the best cheesy potatoes ever. So yes…thank you, slow cooker!
slow cooker Cheesy Potatoes Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Gold potatoes | Dice them very small so they cook evenly and turn extra tender in the slow cooker. No need to peel gold potatoes since the skin is thin and delicate. |
| Butter | Use unsalted butter to evenly control the salt in these potatoes. |
| Flour and seasonings (salt, parsley, pepper, thyme) | The flour thickens the sauce and the seasonings build flavor into the potatoes. |
| Heavy cream and chicken broth | Use full-fat cream for the creamiest texture and a smooth sauce that holds up in the slow cooker. I’ve tried milk and it curdled, so skip that. |
| Sharp cheddar cheese | Freshly shred the cheese so it melts smoothly and blends into the sauce. Use extra-sharp or sharp for the best flavor. |
How To Make slow cooker Cheesy Potatoes
- Make sauce: Melt butter, cook garlic, whisk in flour, then add liquids until smooth.
- Load slow cooker: Add potatoes, seasonings, and pour sauce over top.
- Cook: Cover and cook on high or low until potatoes are tender, stirring once or twice.
- Add cheese: mix in shredded cheddar until melted and creamy.
- Serve: Taste, adjust seasoning, and top with toasted panko if using.
Storage
Storage: Refrigerate slow cooker cheesy potatoes for 3–4 days. Reheat with a splash of milk or cream. Store panko separately.
Make Ahead: Refrigerate diced potatoes in cold water and the cheese sauce separately. Drain and dry potatoes, then cook as directed, adding cheese at the end.
More slow cooker Sides I’m Obsessed With:
Side Dishes
slow cooker Au Gratin Potatoes
Slow Cooker
slow cooker Pinto Beans! (or Instant Pot)
Breakfast
slow cooker Hash Brown Casserole
Side Dishes
slow cooker Mashed PotatoesWhat To Serve With slow cooker Cheesy Potatoes
- Baked Chicken Thighs: My fave baked chicken pairs so well with these potatoes.
- Baked Ham: The salty-sweet flavor is great with these potatoes!
- Roasted Broccoli: Quick, fresh, and gives a nice crunch next to the potatoes.
- Meatloaf or London Broil: Classic comfort food that is always better with potatoes!
- Garden Salad: A good, fresh option to balance the richness.
Variations
Change Up Your slow cooker Cheesy Potatoes
- Cheddar Bacon: mix in cooked, crumbled bacon at the end.
- Spicy: Add a pinch of cayenne or smoked paprika to the sauce.
- Herby: Mix in fresh chives or parsley before serving.
- Different Cheese: Try Gruyere, Pepper Jack, or Monterey Jack.
- Loaded Style: Add sour cream, green onions, and extra cheese on top.
