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4-Ingredient Slow Cooker National Beach Day Potatoes

A simple and delicious recipe for creamy and cheesy potatoes, perfect for beach picnics or gatherings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds red potatoes, raw, unpeeled, sliced 1/4-inch thick
  • 1/2 cup unsalted butter, melted
  • 1 packet ranch seasoning mix, about 1 ounce
  • 1 cup shredded cheddar cheese

Method
 

Preparation
  1. Lightly coat the inside of the slow cooker with nonstick spray or a little butter.
  2. Add the raw unpeeled sliced red potatoes to the slow cooker.
  3. Drizzle the melted butter over the potatoes, then sprinkle the ranch seasoning evenly across the top.
  4. Toss gently in the slow cooker or use clean hands to coat the slices as evenly as possible.
Cooking
  1. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender when pierced with a fork.
  2. Sprinkle the shredded cheddar cheese over the hot potatoes, cover again, and cook for 10 to 15 minutes more until the cheese is melted.
  3. Gently stir before serving if desired.

Notes

Slice the potatoes evenly for even cooking. You can add red pepper flakes for extra spice, or substitute cheeses for different flavors. Leftovers can be stored in an airtight container for 3 to 4 days.