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Crockpot Cheesy Potatoes
Course:
Side Dish
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
15
minutes
minutes
Servings:
8
servings
Calories:
215
cal
Author:
Ashley Fehr
These Crockpot Cheesy Potatoes are an easy side dish, made completely from scratch with fresh potatoes! Perfect for a holiday dinner or potluck!
Print Recipe
US Customary
-
Metric
Ingredients
2
lb
potatoes
(peeled (optional) and diced)
1
tablespoon
oil
½
medium onion
finely diced
1 ½
teaspoons
salt
1
teaspoon
minced garlic
½
teaspoon
dried parsley
¼
teaspoon
black pepper
¼
teaspoon
dried thyme
1
cup
heavy cream
3/4
cup
low sodium chicken broth
1
tablespoon
corn starch
1 ½
cups
shredded cheddar cheese
Instructions
In a medium skillet, heat oil and onion over medium-high heat, stirring often, until lightly browned.
Add salt, garlic, thyme, parsley and pepper. Cook and stir 1 minute.
Place potatoes in a 2.5-4 quart slow cooker and add onions.
Whisk together cream, broth and corn starch and pour over potatoes. Stir.
Cook on high for 2-3 hours or low for 4-5 hours, until potatoes are tender, stirring at least once to prevent burning (I stir every hour if on high).
Stir in shredded cheese, season with salt and pepper to taste, and serve.
Video
Notes
*See notes in post above about substitutions for fresh onion if you need to save a little time.
Nutrition
Serving:
116
grams
|
Calories:
215
cal
|
Carbohydrates:
3
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
586
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
651
IU
|
Vitamin C:
1
mg
|
Calcium:
177
mg
|
Iron:
1
mg