Q1: Can you put raw potatoes in a slow cooker?

Yes! This crockpot cheesy potatoes with real potatoes recipe is designed to cook raw, cubed russets until perfectly tender no parboiling needed.

Q2: Why are my cheesy potatoes watery?

That’s often from adding sour cream too early. Wait until the end to stir it in so your sauce stays thick and smooth.

Q3: Can I use frozen hashbrowns instead of fresh potatoes?

You can, but this crockpot cheesy potatoes with real potatoes recipe has better texture thanks to the starch in russets which helps thicken the sauce naturally.

Q4: What’s the best cheese to use?

A mix of sharp cheddar and Monterey Jack melts beautifully and gives a perfect balance of flavor and gooeyness.

Q5: Can I prep this ahead of time?

Absolutely. Assemble the ingredients the night before and refrigerate. In the morning, just place the crockpot insert in and set to cook.

Crockpot Cheesy Potatoes: 5 Creamy Comfort Side Dish Perks

Ingredients

Scale

2 lb russet potatoes, scrubbed and cut into ¾″ cubes

1½ cups sharp cheddar cheese, freshly grated

½ cup Monterey Jack cheese, freshly grated

12 oz evaporated milk

3 Tbsp unsalted butter, melted

¼ cup sour cream (room temperature)

1 tsp garlic powder

1 tsp kosher salt

½ tsp black pepper

Optional toppings: chopped chives, crispy bacon bits, extra shredded cheese

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Instructions

Grease the Crockpot: Lightly grease a 4–6 qt slow cooker.
Add Potatoes: Add cubed potatoes evenly into the bottom.
Make Cheese Sauce: In a bowl, stir together melted butter, garlic powder, salt, pepper, half the cheddar, all of the Monterey Jack, and evaporated milk.
Combine & Cook: Pour the cheese mixture over the potatoes and stir gently. Cover and cook on:
- High for 3–4 hours
- Low for 6–7 hours
  (Potatoes should be fork-tender.)
Final Touch: Switch to “Warm,” stir in sour cream, and top with remaining cheddar. Cover for 5 minutes until melted.
Serve: Garnish with optional toppings and serve warm.

Notes

Even Cube Size: Ensures uniform cooking and prevents mushy spots.
Wait on Sour Cream: Add it at the end to avoid curdling.
Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly.
Start Hot, Finish Slow: Begin on high for 1 hour to move through the food safety zone quickly, then reduce to low.
Freeze in Portions: Ideal for make-ahead holiday prep or weeknight leftovers.

Author: Layla Nour
Prep Time: 15 minutes
Cook Time: 3–7 hours
Category: Side Dish
Method: Slow Cooker / Crockpot
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 cup (approximate)
Calories: ~290 per serving
Sugar: 4g
Sodium: 430mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 9g
Cholesterol: 45mg