Crockpot Cheesy Potatoes

Creamy and easy, these Crockpot Cheesy Potatoes are a great side dish recipe, perfect for feeding a crowd!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings servings

Calories 237kcal

Author Deborah Harroun

Ingredients

1/4 cup (2 oz) butter
1/4 cup (30 g) flour
3/4 (6 oz) cup milk
1 cup (8 oz) chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 cup (8 oz) sour cream
1/2 cup (160 g) diced roasted red peppers
32 oz frozen southern style hash brown potatoes
8 oz Gruyere cheese cut into small cubes

Instructions

Melt the butter in a pot over medium heat. Whisk in the flour. Cook for a minute or two, then slowly whisk in the milk, followed by the broth. Season with the salt and pepper and let it cook until it is starting to thicken.
1/4 cup (2 oz) butter, 1/4 cup (30 g) flour, 3/4 (6 oz) cup milk, 1 cup (8 oz) chicken broth, 1 teaspoon salt, 1/2 teaspoon pepper
Once thickened, remove the pot from the heat and stir in the sour cream and the roasted red peppers.
1 cup (8 oz) sour cream, 1/2 cup (160 g) diced roasted red peppers
Spray the inside of a slow cooker with nonstick cooking spray. Spread half of the potatoes in the bottom of the slow cooker. Carefully spread half of the cream sauce over the potatoes, then sprinkle half of the cheese over the top. Repeat the layers with the remaining ingredients.
32 oz frozen southern style hash brown potatoes, 8 oz Gruyere cheese
Cook on low for 5-6 hours, or high for 3 hours.
Serve hot.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition