Slow Cooker Cheesy Potatoes are a no-stress crowd-pleasing side. Creamy, comforting, gooey, and perfect for feeding a group.

Whether it’s a holiday dinner, potluck, or just a casual get together, creamy cheesy potatoes are always a crowd favorite. For baked cheesy potatoes, be sure to try my Funeral Potatoes and Cracker Barrel Hash Brown Casserole.

Sabrina’s Slow Cooker Cheesy Potatoes Recipe

My Slow Cooker Cheesy Potatoes are everything you crave in a cheesy potato dish, but they are made almost completely hands off. There’s no chopping, simmering or sautéing in the prep work. Most of it’s just opening cans or bags, stirring everything together and then letting the slow cooker work its magic. I’ve also included versions for baked and Instant Pot below.

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Ingredients

▢ 30 ounces frozen diced potatoes
▢ 16 ounces sour cream
▢ 10.75 ounces cream of potato soup
▢ 10.75 ounces condensed cheddar cheese soup
▢ 1 teaspoon coarse ground black pepper
▢ 2 cups cheddar cheese , shredded (divided)

Instructions

Spray the bottom and sides of a 6 quart slow cooker with vegetable oil spray.
In a large bowl mix the frozen diced potatoes, sour cream, cream of potato soup, condensed cheddar cheese soup, black pepper and 1 cup of cheese.
Pour into the slow cooker.
Top with remaining cheese.
Cook on high for 4-5 hours or on low for 6-7 hours.

Nutrition

Chef’s Note

If you prefer, raw potatoes can be used in place for the frozen potatoes. I recommend using russet potatoes and peeling them before cutting into a small dice. You may need to add another hour or so to the cooking time.

Can this be made ahead of time?

You can partially cook Slow Cooker Cheesy Potatoes ahead of time and then finish them the next day. Wait to add the top layer of cheese if you are making them ahead. Cook the potatoes for only 3-4 hours. Allow them to cool completely and store in an airtight container or in the slow cooker insert covered tightly with foil. When you want to serve them, heat them up for 2-3 hours on low stirring half way through. If you store them in the insert, let it sit at room temperature for an hour before heating. Top with the extra cheese, cover, and finish with another half hour of cooking time, or until the cheese is melted.

How to Store

Store: Allow the potatoes to completely cool before storing. Removing the insert from the unit will help them cool faster, just place it on a trivet or heat safe surface. Once cooled, you can store the leftovers in an airtight container or in the insert for up to 4 days in the fridge. If keeping in the insert, add a layer of plastic wrap before adding the lid.
Reheat: Reheat these Cheesy Potatoes in the oven at 350 degrees in a casserole dish covered with foil. You can also pop them back in a slow cooker, add a little more cheese on top and heat them on low until they are hot.
Freeze: Once they have completely cooled, store the potatoes in a freezer-safe container for up to 4 months. Thaw the potatoes overnight in the refrigerator before reheating in the oven or slow cooker.

Alternative Cooking Techniques

Baked Cheesy Potatoes

You’ll need to thaw your potatoes before baking.
Preheat your oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
Mix the thawed potatoes, cream soups, pepper, sour cream, and 1 cup of cheese in a large bowl.
Spread the potato mixture in the prepared dish.
Sprinkle the rest of the cheese over the potatoes.
Cover the dish with foil and cook for 45-50 minutes.
Remove the foil and cook another 5-10 minutes until the cheese is melted and bubbly.

Instant Pot Cheesy Potatoes

You will need to add 1 ½ cups of water and only use 1 cup of sour cream.
Spray insert of the Instant Pot with cooking spray.
Mix 1 ½ cups of water and cream of potato soup together in the pot.
Stir in the frozen potatoes.
Cook on Manual High Pressure for 5 minute.
Quick release the pressure.
Stir in the remaining ingredients and shut the lid.
Let everything sit for about 5 minutes until it’s hot throughout and the cheese melted.