12 April 2012

I mentioned on Facebook last week that I was making cheesy potatoes in the slow cooker for my Easter dinner.  One of my fans asked for the recipe.  I hadn't posted it before because it's a pretty basic recipe and I wasn't sure it was interesting enough to post.  These potatoes are often called "funeral potatoes" and yes, I have made them for funeral dinners!  They work well for potlucks because they stay warm in the slow cooker and I love them for Easter dinner because the oven is tied up with the ham and roasted asparagus.  You can find this recipe a million places online, but here's how I make mine.

Slow Cooker Cheesy Potatoes

32 oz. bag frozen cubed potatoes, thawed
¼ cup butter, melted
1 can condensed cheese soup
1 cup French onion chip dip
2 cups cheddar cheese, shredded

Place thawed potatoes in a slow cooker.  Combine melted butter, cheese soup, chip dip, and shredded cheese in a bowl and then pour over potatoes.  Stir to combine.  Cover and set to low.

Cook for 4-6 hours.  Mine take 6 hours, but start checking them at 4 just to make sure they aren’t over cooking.  Stir them every hour or so during the second half of cooking.  

Makes 8 servings.

Super easy, but I did manage to find a way to mess them up.  I accidentally bought "fat free" chip dip instead of regular, but didn't have time to go back to the store.  So I used it anyway.  Here's the result:

It actually took me a while to realize why they turned out so dry and clumpy looking.  They weren't creamy at all like they usually are.  Then I remembered about the chip dip.  Duh!  They were still edible, but not as good as usual.

You can certainly use sour cream instead of the chip dip, but I love the oniony flavor the chip dip lends without having chunks of onion in there.

I have only ever cooked these on low, so I don't know how long they would take on high.  Maybe I'll do them on high next time and see how long that takes.

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  1. such cheesey, delicious comfort - would love a bowl of this!
    mary x

  2. That looks so good- comfort food at its best. Pinning it! Thanks for sharing the recipe!