Crockpot Creamy Potatoes

Crockpot Creamy Potatoes
Linda Larsen
Ratings (8)
  • Total: 4 hrs 20 mins
  • Prep: 20 mins
  • Cook: 4 hrs
  • Yield: 1 Crockpot (6 to 8 Servings)
Nutritional Guidelines (per serving)
710 Calories
40g Fat
76g Carbs
14g Protein
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Nutrition Facts
Servings: 1 Crockpot (6 to 8 Servings)
Amount per serving
Calories 710
% Daily Value*
Total Fat 40g 52%
Saturated Fat 17g 83%
Cholesterol 78mg 26%
Sodium 602mg 26%
Total Carbohydrate 76g 28%
Dietary Fiber 5g 19%
Protein 14g
Calcium 333mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We could almost make a meal out of these potatoes. They are creamy, cheesy, comforting, and just plain delicious. And the slow cooker is the perfect way to cook this wonderful dish.

These potatoes are the perfect side dish for a holiday meal, for entertaining, or when you want something wonderful to serve with a roast chicken or your mom's meatloaf recipe. All you need to serve with this is a green vegetable, perhaps some asparagus or green beans, and a green salad or a fruit salad. Some brownies for dessert would be the perfect finishing touch.

Ingredients

  • 1 (32-ounce) package frozen hash brown potatoes (thawed and drained)
  • 3 tablespoons butter
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup sour cream
  • 2 tablespoons flour
  • 1 (8-ounce) package cream cheese (cut into cubes)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup evaporated milk
  • 1 (10-ounce) can of condensed cream of potato soup OR Alfredo sauce
  • 1/4 teaspoon pepper

Steps to Make It

  1. Place the thawed and drained hash brown potatoes in a 4 to 5-quart slow cooker.

  2. In a heavy saucepan, heat the butter over medium heat and cook the onion and garlic for 3 to 4 minutes or until the vegetables are crisp-tender. Add to the potatoes in the crockpot. Add the sour cream, flour, cream cheese, Parmesan cheese, evaporated milk, cream of potato soup (or Alfredo sauce), pepper, and thyme leaves to the crockpot and stir gently to blend.​

  3. Cover the slow cooker and cook on low for about 7 to 8 hours or on high for 4 hours until the mixture bubbles around the edges and the potatoes are tender, stirring once halfway through the cooking time.