Kentucky Crockpot Potatoes
These creamy and cheesy Kentucky-style crockpot potatoes are the ultimate comfort side dish. Made with frozen O’Brien potatoes, sour cream, and cheddar—just set it and forget it!
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: Serves 8–10
- Category: Side Dish, Slow Cooker
- Method: Slow Cooking
- Cuisine: American, Southern
Ingredients
2 (26 oz) bags frozen O’Brien potatoes with onions and peppers
1 (10.5 oz) can Campbell’s cream of potato soup
8 oz sour cream
2 tsp garlic powder
2 tsp black pepper
2 tsp salt
1 1/2 cups shredded cheddar cheese
Instructions
Add ingredients:
Add frozen O’Brien potatoes to the slow cooker. Top with cream of potato soup, sour cream, garlic powder, pepper, and salt.
Mix and cook:
Stir everything together to combine well. Cover and cook on high for 2–3 hours, or until potatoes are hot and tender.
Add cheese:
Stir in half of the shredded cheddar cheese. Sprinkle the remaining cheese evenly over the top.
Finish cooking:
Cover and cook for 30 more minutes, or until cheese is fully melted.
Serve:
Serve warm directly from the slow cooker.
Notes
Make it a meal: Add cooked bacon, diced ham, or sautéed mushrooms for a heartier dish.
Prep ahead: Assemble all ingredients in the crock the night before and refrigerate. Start the slow cooker the next day.
Cheese options: Mix in Monterey Jack or pepper jack for a little variety or heat.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or crockpot.
Find it online: https://allrecipesmade.com/kentucky-crockpot-potatoes/
