Crockpot Cheesy Potatoes

Name: Crockpot Cheesy Potatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Cuisine: American
Ingredients: 30 ounces frozen shredded hash browns, thawed; 1/2 cup unsalted butter, divided; 1/4 cup all purpose flour; 2 cups whole milk; 3 cups sharp cheddar cheese, shredded; 1 cup sour cream; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups crushed cornflake cereal

These creamy, comforting hash browns are made right in your slow cooker with a rich homemade cheese sauce.

By Enzo81 Kitchen· American· October 21, 2026

enzo81.xyz

Prep

15 minutes

Cook

3 hours

Total

3 hours 15 minutes

Serves

There is nothing quite like a big scoop of cheesy potatoes to round out a family dinner or a holiday meal. I love making this version in the slow cooker because it frees up my oven for the main course while keeping everything warm and gooey.

My favorite thing about this recipe is the homemade cheese sauce. Since it skips the canned soup, you get a much fresher flavor and a wonderful texture. If you want a bit of crunch on top, adding a buttery cornflake layer at the end makes all the difference.

Ingredients

30 ounces frozen shredded hash browns, thawed
1/2 cup unsalted butter, divided
1/4 cup all purpose flour
2 cups whole milk
3 cups sharp cheddar cheese, shredded
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups crushed cornflake cereal

7Instructions

1
Grease your slow cooker insert well with butter or nonstick cooking spray.
2
Melt 1/4 cup of butter in a saucepan over medium heat. Whisk in the flour and cook for one minute.
3
Slowly pour in the milk while whisking constantly until the mixture thickens into a smooth white sauce.
4
Remove the pan from the heat and stir in the shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper until the cheese is fully melted.
5
Place the thawed hash browns into the slow cooker and pour the cheese sauce over the top, then stir everything until well combined.
6
Cover and cook on low for 3 to 4 hours or on high for 2 hours.
7
Before serving, melt the remaining 1/4 cup of butter and toss it with the crushed cornflakes. Sprinkle this mixture over the top of the potatoes for a nice crunch.

Tips

These potatoes stay warm in the slow cooker on the keep warm setting for up to two hours. If you have leftovers, store them in an airtight container in the fridge for three days and reheat them in the microwave.

#comfort food #side dish #potatoes #vegetarian

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