Kentucky Crockpot Potatoes

 This effortless side dish is the epitome of cozy comfort. Frozen potatoes bake to tender perfection in a luxuriously creamy, cheese-laden sauce, with pops of sweet peppers and onion throughout. It’s the ultimate hands-off, crowd-pleasing casserole—ideal for potlucks, holiday gatherings, or an easy weeknight dinner side.

Serves: 8–10
Prep Time: 5 minutes | Cook Time: 2–3 hours (High)
Total Time: ~2–3.5 hours (slow cooker hands-off time)

Ingredients

• 2 (26 oz) bags frozen diced O’Brien potatoes (with onions & peppers)

• 1 (10.5 oz) can cream of potato soup

• 8 oz (1 cup) full-fat sour cream

• 1½ cups shredded sharp cheddar cheese, divided

• 2 teaspoons garlic powder

• 2 teaspoons freshly cracked black pepper

• 2 teaspoons kosher salt (reduce to 1½ tsp if using table salt)

Instructions

1. Combine: In a 6-quart or larger slow cooker, add the frozen potatoes. Top with the cream of potato soup, sour cream, garlic powder, pepper, and salt. Stir gently to combine thoroughly. The mixture will be very thick.

2. Cook: Cover and cook on HIGH for 2–3 hours, or until the potatoes are tender and heated through.

3. Add Cheese: Stir in ¾ cup of the shredded cheddar cheese until melted into the sauce. Sprinkle the remaining ¾ cup of cheese evenly over the top.

4. Melt: Cover again and cook on HIGH for an additional 20–30 minutes, or until the cheese on top is completely melted and bubbly.

5. Serve: Let sit for 5 minutes before serving warm.

✨ Pro Tips

• For Extra Flavor: Stir in ½ cup of cooked, crumbled bacon or diced ham with the potatoes.

• Crisper Top: For a golden-brown finish, transfer the cooked potatoes to a baking dish after step 2, add all the cheese, and broil for 3–5 minutes.

• Make it Spicy: Add a dash of hot sauce or 1 teaspoon of smoked paprika with the seasonings.