Crock Pot Potatoes

Set it and forget it: this slow cooker side turns a bag of hash browns into a creamy, cheesy crowd-pleaser without ever tying up your oven.

It’s the crock pot cousin of the classic cheesy potato casserole, sometimes called funeral potatoes. Sour cream, cream of chicken soup, and diced Velveeta melt into a rich sauce, while onion adds a little savory bite.

Warming the sauce ingredients first, before the potatoes go in, helps the cheese melt smoothly so you don’t end up with stubborn lumps. From there it’s four to six hours on low while the potatoes soak up all that richness.

Want the signature crunchy top? Finish it in the oven with buttered cornflake crumbs scattered over the surface. The contrast between the toasty, crisp crumbs and the soft, cheesy potatoes underneath is the whole point.

Kitchen Tips

• Heat the butter, sour cream, soup, and cheese together first so the Velveeta melts into a smooth sauce before the hash browns join in.
• Stir once or twice during cooking to keep the cheese from sticking to the sides of the crock.
• For the crunchy cornflake top, move the potatoes to a baking dish and finish in the oven; the topping won’t crisp under a slow cooker lid.

Variations

• Swap the cream of chicken soup for cream of mushroom or cream of celery.
• Use shredded cheddar or a cheddar-jack blend instead of Velveeta for sharper flavor.
• Stir in crumbled bacon or diced ham to make it a heartier dish.