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:
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.