These Crockpot Cheesy Potatoes are made with shredded hash browns, a creamy homemade cheddar sauce without canned soup, and a crispy cornflake topping. Make this side dish in your slow cooker on a busy holiday.
Why I Wanted A Crockpot Version of Cheesy Potatoes
I already have two different baked versions of cheesy hash browns (funeral potatoes and Cracker Barrel casserole), but when it comes to cooking for big holiday meals like Thanksgiving or Christmas, my oven space is at a premium. I think that having side dishes that cook outside of the oven is key to a smooth day without worrying about how to fit the casserole dishes next to the roasting turkey or ham.
We tested this recipe with different types of hash browns and cook times, and built all of those tests around a homemade cheese sauce that didn’t include any canned soup. The final recipe uses refrigerated shredded hash browns, is cooked on LOW in the Crockpot to avoid burning, and has a crispy cornflake topping that can be made ahead of time.
What Goes Into Crockpot Cheesy Potatoes?
Complete list of ingredients and amounts can be found in the recipe card below.
- Shredded hash browns, refrigerated or frozen. Both types work here, and can be added to the slow cooker straight from the package. Frozen hash browns will just need a longer cook time. Refrigerated ones like Simply Potatoes come in 20-ounce bags, so you’ll need two of them. Buy plain hash browns rather than seasoned ones. Frozen shredded hash browns usually come in 30-ounce bags, and you’ll need 40 ounces total, so 1⅓ bags.
- Sharp cheddar. Shred it from a block using a box grater for the smoothest sauce. Pre-shredded cheese is coated to stop clumping, which is why freshly grated melts more smoothly.
- The sauce. Butter, flour, and whole milk are cooked into a thick base, then full-fat sour cream and cheddar cheese are stirred in off the heat. This is what replaces canned soup.
- Dijon and Worcestershire. A small amount of each adds depth, and won’t make the potatoes taste strongly of mustard.
- Kosher Salt. This recipe was tested with Morton salt. Diamond Crystal is lighter by the spoon, so it will need more. The recipe card gives the exact amounts.
- Cornflakes and butter. These are toasted on a sheet pan until deep golden brown, and added at the very end, just before serving, so that they stay crisp.
- Onion. One yellow onion, finely diced, and layered in with the hashbrowns raw. It softens as the potatoes cook.
How Do You Make Cheesy Potatoes In A Slow Cooker?
This is a visual walkthrough of the recipe. The full steps are in the recipe card below.
Make the Sauce: Start by creating a roux with butter and flour, then whisking in the milk. Cook until the sauce is thick enough to coat the back of a spoon, then remove it from the heat. Add the sour cream and seasonings, then stir in the cheese, a handful at a time, until melted.
Layer: Lightly grease the slow cooker, then add half of the potatoes, half the sauce, and half of the cheese. Repeat the layers, ending with a layer of cheese.
Toast the Topping: Combine lightly crushed cornflakes with melted butter, spread on a baking sheet, and bake until browned and crispy.
Finish: Sprinkle the toasted cornflakes over the finished cheesy potatoes just before serving so that they stay crunchy.
Tip!
To keep your oven free, toast the cornflakes the day before. Let them cool, and store in an airtight container until you’re ready to serve the cheesy hashbrowns.
Can You Make Crockpot Cheesy Potatoes With Frozen Hashbrowns?
Yes, you can. Use frozen hash browns straight from the bag. Both refrigerated and frozen shredded hash browns work in this recipe. There is no need to thaw, drain, or remove any liquid from the potatoes.
Frozen hash browns will need longer to cook; about 4 to 6 hours on LOW, while the refrigerated ones take 3 to 4 hours.
How Many Does It Serve, And How Do You Feed A Bigger Crowd?
These cheesy potatoes are meant to be cooked in a 6-quart crockpot and will feed 12 people as a side dish. To double the recipe, you will need to use two slow cookers.
You might also like to add a second cheesy potato option, like my twice baked potato casserole, which can be baked in the oven or made in a slow cooker.
How Do You Keep Cheesy Potatoes Warm?
This side dish is best served shortly after it finishes cooking, but it can be held on the WARM setting of your slow cooker for about about 1 to 2 hours if needed. Check it now and then. If the edges start to thicken, stir in a small splash of milk. Save the topping on the side and add it just before serving.
To plan the timing, start the crockpot about 4½ hours ahead of dinner time if you’re using refrigerated hash browns, and start about 6½ hours ahead with frozen hash browns. Check on the dish starting at 3 hours (refrigerated) or 4 hours (frozen). If it’s done early, it will keep on WARM until you’re ready for it.
Can You Make Crockpot Cheesy Potatoes Ahead?
Yes. Assemble the potatoes with the sauce and cheese in the slow cooker insert the day before. Cover and keep in the fridge overnight. Let the insert sit out at room temperature for 30 to 45 minutes, then cook on LOW, allowing about 30 to 60 minutes longer cook time than usual. Start checking for doneness after 3½ hours.
Check with your slow cooker manufacturer’s instructions before putting a cold insert into the base.
What To Serve With Cheesy Potatoes
On Thanksgiving: Roasted turkey, with Crockpot green bean casserole, Crockpot mashed potatoes, or Crockpot stuffing in a second slow cooker.
For Christmas: Prime rib or Christmas roast chicken.
For Easter: Pineapple ham, or Instant Pot honey glazed ham if you need the oven for something else.
For an Everyday Dinner: Try cheesy potatoes with my homemade meatloaf recipe.
Storing and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. If possible, store the topping separately in a container at room temperature. Reheat portions in the microwave, or reheat a larger amount in a 350°F (180°C) oven until hot in the center (165°F, 74°C).
FAQ
A 1:1 gluten free flour blend works well in the sauce since we’re only using a small amount. To make the whole dish gluten free, be sure that your cornflakes, hash browns, and Worcestershire sauce are all gluten free as well.
This recipe is not automatically vegetarian, as most Worcestershire contains anchovies, and many cheddars are made with animal rennet. Look at the labels and choose a vegetarian Worcestershire and a cheddar made without animal rennet.
This recipe was made without any canned soup purposely, so a soup version wasn’t tested. If you’d like to make a baked cheesy potato casserole with canned soup, try my Cracker Barrel Hashbrown Casserole recipe.
Instead of adjusting this recipe for the oven, follow my funeral potatoes recipe; it’s also topped with crispy cornflakes and baked in the oven.
No, this is not tested and not recommended. The gentle heat of cooking on LOW cooks the potatoes evenly and keeps the sauce at the edges from getting too hot before the center is done.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crockpot Cheesy Potatoes
Equipment
- large spoon
Ingredients
Cheddar sauce
- 5 tablespoons (70 g) unsalted butter
- ⅓ cup (40 g) all-purpose flour
- 2½ cups (600 ml) whole milk
- 1½ cups (345 g) full-fat sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons (7 g) kosher salt (Morton) or about 2½ teaspoons Diamond Crystal
- ¾ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 2 cups (225 g) shredded sharp cheddar cheese
Layers
- Nonstick cooking spray for greasing
- 40 ounces (1.1 kg) shredded hash browns refrigerated (such as Simply Potatoes) or frozen
- 1 medium yellow onion finely diced
- 1½ cups (170 g) shredded sharp cheddar cheese divided
Cornflake topping
- 2 cups (55 g) cornflakes
- 4 tablespoons (55 g) unsalted butter melted
For serving
- Sliced green onions optional
Instructions
- In a medium saucepan, melt 5 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly.
- Gradually whisk in the milk. Cook for 3 to 5 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon, then take the pan off the heat.
- Stir in the sour cream, Dijon, Worcestershire, salt, pepper, garlic powder and onion powder. Add the 2 cups cheddar a handful at a time, stirring after each addition until the cheese melts and the sauce is smooth and pale orange. If the last of the cheese stops melting, set the pan over low heat for a minute and keep stirring.
- Lightly grease the insert of a 6-quart slow cooker. Spread half the hash browns in it, straight from the fridge or freezer with no need to thaw or squeeze them. Scatter half the onion over the potatoes, pour half the sauce evenly over the top and sprinkle with ¾ cup cheddar.
- Repeat with the remaining hash browns, onion, sauce and ¾ cup cheddar, spreading the sauce to the edges so the potatoes are covered.
- Cover and cook on LOW for 3 to 4 hours with refrigerated hash browns or 4 to 6 hours with frozen, until the cheese on top is melted, the potatoes in the center are tender when pierced with a knife, and the middle is hot and creamy. Start checking at 3 hours, or 4 hours with frozen.
- While the potatoes cook, or up to a day ahead, heat the oven to 350°F (180°C). Lightly crush the cornflakes into a bowl with your hands, pour the melted butter over them and stir until evenly coated.
- Spread the cornflakes in a single layer on a rimmed baking sheet. Bake for 8 to 10 minutes, stirring once halfway, until deep golden and crisp. If making it ahead, let it cool completely.
- If you’re not serving right away, switch the slow cooker to the WARM setting; it holds for about 1 to 2 hours. If the edges thicken, stir in a splash of milk.
- Just before serving, scatter the toasted cornflakes over the potatoes and leave the lid off so the topping stays crisp. Sprinkle with green onions, if using.
Notes:
- Hash browns: use plain, unseasoned shredded hash browns, refrigerated or frozen. Refrigerated ones (such as Simply Potatoes) come in 20-ounce bags; frozen ones usually come in 30-ounce bags, so weigh out 40 ounces or use about 1⅓ bags.
- Frozen hash browns: use them straight from the bag, no thawing needed. They take longer to cook, about 4 to 6 hours on LOW; start checking at 4 hours.
- LOW cooking only: this recipe has not been tested on HIGH.
- Make ahead: assemble the potatoes in the slow cooker insert, cover and refrigerate overnight. Let the insert sit out for 30 to 45 minutes, then cook on LOW, allowing about 30 to 60 minutes longer than usual, and start checking the center at 3½ hours. Check your slow cooker’s instructions before putting a cold insert into the base.
- Topping ahead: store the toasted cornflakes in an airtight container at room temperature and add them just before serving.
- Storage: refrigerate leftovers in an airtight container for up to 4 days, with any leftover topping stored separately in an airtight container at room temperature. Reheat portions in the microwave, or a larger amount covered in a 350°F (180°C) oven, until hot in the center (165°F, 74°C).
- Gluten free: a 1:1 gluten free flour blend works in the sauce. Check that the cornflakes, Worcestershire and hash browns are gluten free too.
- Vegetarian: use a vegetarian Worcestershire and a cheddar made without animal rennet.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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