These Kentucky Crockpot Potatoes turn a bag of frozen O’Brien potatoes into a creamy, cheesy side dish with almost no prep. The potatoes already contain diced onion and peppers, so the slow cooker needs only a few pantry staples to build flavor. It is a useful recipe for a holiday table, a potluck, or a weeknight meal when the oven is busy.
Why this recipe works
Frozen O’Brien potatoes save chopping time, while condensed cream of potato soup and sour cream coat each piece in a thick sauce. Cheddar goes in near the end: some melts into the potatoes, and the rest forms a soft, cheesy top. Cooking gently keeps the potatoes tender without drying out the edges.
Ingredients
- Frozen O’Brien potatoes: Two 26-ounce bags, straight from the freezer. Choose the diced kind with onions and bell peppers.
- Condensed cream of potato soup: One 10.5-ounce can, undiluted, for the creamy base.
- Sour cream: One cup (8 ounces), preferably full-fat for a smooth texture.
- Garlic powder: Two teaspoons.
- Black pepper: Two teaspoons, or less if your family prefers a milder dish.
- Fine salt: Two teaspoons. Start with less if your soup or cheese is quite salty.
- Sharp cheddar: One and a half cups, shredded and divided.
Directions
- Prepare the cooker. Lightly grease a 5- to 6-quart slow cooker so the creamy sauce is easier to serve and clean up.
- Combine the potatoes and sauce. Add the frozen O’Brien potatoes, undiluted soup, sour cream, garlic powder, pepper and salt. Stir with a broad spoon until the potatoes are evenly coated. There is no need to thaw the potatoes first.
- Cook until tender. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours. Slow cookers vary, so check a potato near the end of the range: it should be hot all the way through and easy to pierce. Stir gently once if the outer potatoes are cooking faster than the center.
- Add the cheddar. Stir three-quarters of a cup of cheddar into the hot potatoes. Spread the mixture level, then scatter the remaining three-quarters of a cup over the top.
- Melt the topping. Cover and cook on HIGH for about 30 minutes, until the cheddar is melted and the edges are bubbling. Avoid leaving it on HIGH much longer, which can make the potatoes too soft.
- Serve. Switch to WARM and serve directly from the slow cooker. Give the dish a few minutes to settle if you want a thicker spoonful.
Variations & Tips
- Use another potato mix: Plain frozen diced potatoes work too. Add about half a cup of finely chopped onion and bell pepper to replace the vegetables in O’Brien potatoes.
- Balance the seasoning: Soup and cheddar vary in saltiness. Taste the hot potatoes before adding the final cheese layer and adjust if needed.
- Keep the sauce thick: Use condensed soup without adding water or milk. Thawing the potatoes can release extra moisture, so add them frozen.
- Make a crunchy finish: If the oven is available, transfer a portion to an oven-safe dish and briefly broil the cheese topping. Never place a slow-cooker insert under the broiler unless its manufacturer explicitly allows it.
- For a gathering: Hold the finished potatoes on WARM, stirring occasionally. Serve within a few hours so they stay creamy rather than mushy.
What to serve with Kentucky Crockpot Potatoes
These potatoes pair well with roast chicken, ham, grilled sausages, or a simple green salad. Their creamy texture also makes them a useful side for a buffet: keep a serving spoon in the cooker and add a little chopped parsley just before serving if you want fresh color.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 3 to 4 days. Reheat a portion in the microwave or in a covered saucepan over low heat, stirring gently. Add a small spoonful of milk only if the sauce has become too thick. Freezing is possible, but the sour cream sauce may separate when thawed.
Kentucky Crockpot Potatoes
Ingredients
Method
- Lightly grease a 5- to 6-quart slow cooker.
- Add the frozen O’Brien potatoes, undiluted cream of potato soup, sour cream, garlic powder, black pepper, and salt. Stir gently until the potatoes are coated.
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until the potatoes are hot and tender. Stir once if needed for even cooking.
- Stir 3/4 cup of shredded cheddar into the potatoes. Sprinkle the remaining 3/4 cup evenly over the top.
- Cover again and cook on HIGH for about 30 minutes, until the cheese melts and the edges bubble.
- Switch the slow cooker to WARM and serve.
