Cheesy Potatoes
This slow cooker cheesy potatoes recipe combines frozen hash browns, melted cheddar cheese, and French onion dip for a creamy, effortless side dish that feeds a crowd with minimal hands-on time.
⚡Slow Cooker
This slow cooker cheesy potatoes recipe combines frozen hash browns, melted cheddar cheese, and French onion dip for a creamy, effortless side dish that feeds a crowd with minimal hands-on time.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Line a slow cooker with a liner for easy cleanup.
Add the frozen hash browns, shredded cheddar cheese, diced onion, French onion dip, cream of chicken soup, and egg to the slow cooker.
Mix all ingredients together until well combined.
Cover and cook on high for 3 hours, stirring regularly.
Store covered in the refrigerator up to 4 days; reheat gently in the oven at 350°F for 30–45 minutes or in the slow cooker on low until warm throughout.
slow cooker (4–6 quart capacity recommended)
Yes. Assemble the ingredients in the slow cooker insert, cover, and refrigerate up to 12 hours before cooking. Add 30 minutes to the cooking time if starting from cold.
Use sour cream mixed with caramelized onions or French's fried onions as an alternative, though flavor will differ slightly.
The potatoes should be tender when pierced with a fork and the cheese fully melted and bubbling around the edges, typically 4–6 hours on low or 2–3 hours on high.
Yes, but peel and dice 4 pounds of russet potatoes into half-inch cubes and increase cooking time to 6–8 hours on low to ensure tenderness.
Yes. Cool completely, transfer to an airtight container, and freeze up to 3 months. Reheat in the oven at 350°F for 45 minutes until warmed through.
