Crockpot Cheesy Potatoes

5 from 3 votes

Crockpot Cheesy Potatoes are the ultimate comfort food! Slow-cooked until tender, then smothered in plenty of melty cheese—easy, delicious, and totally irresistible.

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: American

Keyword: Crockpot Cheesy Potatoes

Servings: servings

Author: Chelsea Lords

Cost: $10.68

Equipment

Crock-Pot 6-quart

Ingredients

1 pound mild Italian sausage
1 yellow onion diced, optional
2 pounds petite gold potatoes thinly sliced
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper
1/2 cup reduced-sodium beef broth
2 cups sharp Cheddar cheese
Fresh parsley optional

US - Metric

Instructions

In a large skillet over medium-high heat, brown the sausage and optional chopped yellow onion. Drain off any fat. Add to a 6-quart slow cooker.
Meanwhile, thinly slice the baby gold potatoes. (See the second photo in the post for size; just under 1/8-inch thick.) Add to the slow cooker, along with paprika, Italian seasoning, garlic powder, and salt and pepper. (Season to taste with salt and pepper; I use 1/2 teaspoon salt and 1/4 teaspoon pepper. You can always add more at the end if needed.)
Add in the beef broth. Stir everything together and cover the Crock-Pot.
Cook on high for 3–4 hours or low for 6–7 hours or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference.
Add the freshly shredded cheese in an even layer over everything (or on individual serving plates—I like this way best!) and allow it to melt. Garnish if desired with fresh parsley.

Notes

Storage: Store leftover Crockpot Cheesy Potatoes in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm, adding a splash of milk if needed. Freezing isn’t recommended as the texture may change.

Nutrition