The Best Crock Pot Cheesy Potatoes Recipe
Fresh potatoes in cooked in the Crock Pot are the perfect side dish any time of year. Dijon mustard adds a subtle twang, and the creamy flavors are hard to beat in this simple recipe.
Servings: 6
Calories: 758kcal
Ingredients
- 3 pounds of Yukon gold potatoes chopped into ¾ inches cubes
- 1 yellow onion diced
- 3 cloves of garlic minced
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of chicken stock
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 5 Tablespoons of butter
- 2 ½ cups of shredded cheddar cheese
- 1 teaspoon of dry parsley
- 1 Tablespoon of Dijon mustard
- 1 cup of shredded gouda
- ½ cup of shredded mozzarella
Instructions
- Spray Crock Pot with non-stick cooking spray.
- Sauté the onions and garlic in a skillet until soft.
- Add the cubed potatoes to the Crock Pot. Pour the onions and garlic on top of the potatoes.
- Next, add the rest of the ingredients and stir to combine.
- Cover with the lid and cook on high for 3.5 to 4.5 hours or until the potatoes are tender.
Notes
After about three hours, stir the potatoes and scrape the sides to make sure the potatoes don't stick to the side and that they cook evenly.
Cooking time may vary depending on your slow cooker. Check the potatoes when you stir at three hours to see if they are tender.
You can store any leftover potatoes in an airtight container or cover them with some plastic wrap. Keep them in the refrigerator.
If you have any leftovers, you can add them to a baking dish and cover with any remaining cheese you might have. Bake them until they are hot, and get a crusty cheesy top.
Nutrition
Serving: 1 | Calories: 758kcal | Carbohydrates: 58g | Protein: 27g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1112mg | Fiber: 6g | Sugar: 8g