Kentucky Crockpot Potatoes are a creamy, comforting side dish made with frozen O’Brien potatoes, rich soup, sour cream, and plenty of cheese. Everything comes together easily in the slow cooker, making this recipe perfect for holidays, potlucks, or busy weeknights when you need a hands-off dish that everyone loves.
Ingredients
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2 bags (26 oz each) frozen O’Brien potatoes with onions and peppers
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1 can (10.5 oz) cream of potato soup
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8 oz sour cream
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2 teaspoons garlic powder
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2 teaspoons black pepper
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2 teaspoons salt
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1½ cups shredded cheddar cheese
Instructions
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Prepare the Slow Cooker
Lightly grease the inside of a crockpot or spray with nonstick cooking spray. -
Mix the Ingredients
In a large bowl, combine the frozen O’Brien potatoes, cream of potato soup, sour cream, garlic powder, black pepper, and salt. Stir until evenly coated. -
Cook
Transfer the mixture to the crockpot and spread it evenly. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the potatoes are tender and heated through. -
Add the Cheese
Sprinkle the shredded cheddar cheese evenly over the top during the last 20–30 minutes of cooking. Cover and continue cooking until the cheese is melted. -
Serve
Stir gently before serving and enjoy warm.
Tips for Best Results
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Stir once or twice during cooking if possible for even heat
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Use freshly shredded cheese for the best melt
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Adjust salt if your soup is already heavily seasoned
Variations
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Add cooked bacon for extra flavor
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Stir in diced ham or sausage for a heartier dish
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Swap cheddar for Colby Jack or pepper jack
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.