Crockpot Creamy Potato – The Ultimate Comfort Side

Why You’ll Love This Recipe

I love this recipe for how effortlessly it comes together. The crockpot does all the work while I get on with my day, and the result is a smooth, creamy, deeply flavorful dish that feels like something I’d order in a restaurant. It’s easy to customize, pairs with just about any main dish, and uses humble ingredients in the most delicious way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▢ 3–4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
▢ 1 medium onion, finely chopped
▢ 4–6 cloves garlic, minced
▢ 4 cups chicken or vegetable broth
▢ ¼ cup unsalted butter, cut into small pieces
▢ 2 tablespoons all-purpose flour or cornstarch
▢ 1 teaspoon dried thyme or oregano
▢ Salt and black pepper, to taste
▢ 1 cup heavy cream or half-and-half
▢ 1 to 1½ cups shredded cheddar or Parmesan cheese
▢ Optional: chopped fresh parsley or chives for garnish
▢ Optional: dash of paprika for warmth and color

Directions

Step 1 – Prep the Ingredients

• I peel and cube the potatoes evenly to ensure consistent cooking.

• I finely chop the onion and mince the garlic — these will create a savory, flavorful base.

Pro Tip: I rinse the potato cubes in cold water to remove extra starch, then pat them dry before adding them to the crockpot.

Step 2 – Assemble the Crockpot

• I layer the potatoes into the crockpot, then sprinkle the onion and garlic over the top.

• I pour in the broth and season with salt, pepper, and thyme (or oregano).

• I add the butter pieces and sprinkle the flour evenly on top. I give everything a light stir to begin the thickening process as it cooks.

Pro Tip: I drizzle a little olive oil over the top for a deeper flavor.

Step 3 – Slow Cook

• I cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.

• In the final hour, I check the consistency. If it’s too thin, I stir in a little slurry of flour or cornstarch mixed with cold water.

Pro Tip: I stir gently every so often to prevent sticking.

Step 4 – Add Cream and Cheese

• Once the potatoes are tender, I stir in the cream and shredded cheese. I mix thoroughly until the cheese is fully melted and the sauce is creamy and smooth.

• I adjust the seasoning with extra salt or pepper if needed, then let it cook for another 15–20 minutes on low.

Pro Tip: I use a whisk to blend the cheese and cream into the sauce for an extra silky finish.

Step 5 – Garnish and Serve

• I top the dish with freshly chopped parsley or chives before serving.

• I love serving it warm with crusty bread or as a side for grilled meats or baked casseroles.

Servings and Timing

This recipe makes 6 to 8 servings.
Prep Time: 10 minutes
Cook Time: 6–8 hours on low (or 3–4 on high)
Total Time: About 6½–8½ hours (hands-off for most of it)

Variations

• I sometimes stir in cooked, crumbled bacon before serving for a loaded-potato twist.

• Swapping cheddar for Gruyère or Monterey Jack gives it a new flavor profile.

• I’ve added chopped spinach or roasted mushrooms toward the end of cooking for a more veggie-forward version.

• For a smoky finish, I sprinkle in a little smoked paprika or chipotle powder.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm them on the stove over medium-low heat or microwave them in short intervals, stirring between each to keep the sauce smooth.
If the potatoes absorb too much sauce overnight, I stir in a splash of broth or cream while reheating to bring back the texture.

FAQs

Can I use milk instead of cream?

Yes, but the result will be thinner and less rich. I prefer half-and-half as a lighter alternative that still keeps it creamy.

What kind of potatoes work best?

Yukon Golds are my favorite for their naturally creamy texture, but Russets work well if I want the potatoes to hold their shape more.

How do I thicken the sauce more?

I add an extra tablespoon of flour or cornstarch in the last hour of cooking, mixed with a small amount of cold water before stirring it in.

Can I add protein to make it a full meal?

Yes — I’ve added cooked sausage, bacon, or even shredded chicken at the end to turn this into a hearty main dish.

Can I make this vegetarian?

Absolutely. I use vegetable broth and skip any meat-based add-ins for a flavorful vegetarian version.

Conclusion

This Crockpot Creamy Potato dish is my ultimate comfort side — warm, creamy, and full of savory depth from slow cooking and simple ingredients. It pairs with everything, pleases everyone, and comes together with barely any effort. Whether I’m making a weeknight dinner or prepping for a holiday feast, this recipe always earns a spot on my table.

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