Slow Cooker Cheesy Potatoes

October 1, 2014

Cheesy? Cheesey? I have no idea how that’s spelled, and the WordPress spell checker isn’t doing me any favors. Uhhh and even considers “WordPress” to be spelled wrong. You’d think I’d Google it before committing to it being my in blog title (and permanently in the link!), but I like to live dangerously. Especially when it comes to cheese. Not that I eat old cheese or questionable cheese… basically, I just love eating dangerous amounts of cheese.

Which I think is pretty normal. Right, guys?

Slow Cooker Cheesy Potatoes

On topic and because you’re probably wondering, here’s a list of everything I love about cheesy potatoes: 1. cheesy 2. potatoes. End of list. Do you need anything more? What I specifically loved about these cheesy potatoes is a much longer list. If I’m not double counting the cheesy and potatoes aspects, here we go: no weird/super processed ingredients like condensed soup, no pre-cooking the potatoes, ready and waiting for me when I get home from work, magically tastes like my grandma’s famous cheesy potatoes without even being similar.  <– isn’t that last one just crazy? Her recipe used pre-cooked potatoes and involved making a legit cheese sauce while mine basically is just throwing everything in a slow cooker and getting delicious homey (homy?) flavors out of it with a fraction of the effort.

Slow Cooker Cheesy Potatoes

The most important thing you learned today: Kelly struggles with “y” vs “ey” delicious cheesy potatoes are just a slow cooker away.  Vegan? Sorry, I haven’t recipe tested a vegan-ified version of this. Try these vegan potatoes loaded with cheesy goodness.

Slow Cooker Cheesy Potatoes

5.0 from 1 reviews

Slow Cooker Cheesy Potatoes
Prep time: 
Cook time: 
Total time: 

Serves: 16

  • 8 medium russet potatoes (~8 c, peeled and chopped in 1 cm cubes)
  • 1 c Greek yogurt (I used fat free)
  • 2½ c milk (I used unsweetened almond milk)
  • salt and pepper to taste (I used ½ tsp salt + generous amounts of pepper)
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp parsley
  • ¼ tsp smoked paprika (can sub regular)
  • 1 tsp agave or other sweetener (removes tanginess from yogurt, can omit)
  • 8 oz sharp cheddar, shredded
  • 2 oz parmesan, shredded

  1. Spritz a 6 – 8 quart slow cooker with nonstick spray (larger or smaller slow cookers will not cook properly). Add everything except the potatoes and cheeses, whisking until well combined. Stir in the potatoes and cheeses.
  2. Cover and cook on low for 6 – 8 hours. Stir periodically, if desired, to help prevent sticking and burnt spots. If there’s an excess of liquid when your potatoes are done, uncover and switch to high. Let cook for 30 minutes – an hour until the sauce has thickened. (see note)

We ate this as our main: 1 heaping cup for about 300 calories, 8 servings total.
Feel free to swap in whatever cheeses you prefer – you may need more of a milder tasting cheese.
The excess liquid comes from the fickle nature of potatoes in a slow cooker and the moisture content of the potatoes. Don’t be tempted to reduce the added liquid, as your potatoes may not cook properly.

Nutrition Information
Serving size: heaping ½ c Calories: 150 Fat: 6 Carbohydrates: 17 Fiber: 2 Protein: 8


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    Erin @ Texanerin Baking Oct 14, 2014

    These look magical. I could live on cheese and potatoes. And I love that this uses Greek yogurt and like you said – no funkiness! Yay. 🙂

    Pamela @ Brooklyn Farm Girl Oct 03, 2014

    I have been waiting to visit for this recipe because cheesy potatoes is one thing I can never say no to! Cannot wait to gobble these all up!

    Reeni Oct 02, 2014

    Cheesy potatoes are like one of the best things in the entire Universe! I love that you made them in your slow cooker! That’s one thing I have yet to use it for. Definitely going to rethink that. I can only imagine how good your house smelled.

    cheri Oct 01, 2014

    HI Kelly, love this method, potatoes are one of my favorite things.

    Joanne Oct 01, 2014

    Cheese and potatoes are two things that should always go together!

    Amy (Savory Moments) Oct 01, 2014

    I’ve never thought of making potatoes in my slow cooker before – what a good idea! These cheesy potatoes look delicious!

      Kelly Oct 01, 2014

      Thanks, Amy! It’s SO much easier than pre-boiling potatoes, making a cheese sauce (and all the whisking that goes along with it). Set it, forget it, eat –> the way I like to live my life 🙂