Alright, so there was this potluck coming up, and you know how it goes. Everyone’s supposed to bring something. My oven is always a warzone during these things, totally packed. So, I figured, why not make life easier? Pulled out the old trusty crock pot for a side dish. Smart move, if I do say so myself.
I was wracking my brain for a bit. What’s something everyone pretty much inhales at a potluck? Potatoes. And what’s better than potatoes? Cheesy potatoes. Bingo. I’ve got this super simple recipe I’ve used for ages, always a winner and dead easy in the slow cooker.
So Here’s How I Made My Crock Pot Cheesy Potatoes
First, I had to get the goods. Made a quick run to the store. Grabbed a big bag of those frozen shredded hash browns – the blocky kind, not the loose ones. Saves a ton of peeling and shredding, you know? Then, a can of cream of chicken soup. Yeah, I know, some folks turn their noses up at canned soup, but trust me, it just works for this. Picked up a good-sized tub of sour cream, a brick of that processed cheese stuff – Velveeta, you know the one, it melts like a dream – and a bag of shredded sharp cheddar. Oh, and butter. Can’t forget the butter.
Got back to my kitchen. Pulled out the crock pot, gave the insert a quick spray with some non-stick stuff. Then, I just dumped in the frozen hash browns. Didn’t even bother thawing them. That’s the beauty of it.
Next, I cubed up that block of Velveeta. Just chopped it into rough squares and tossed ’em right on top of the potatoes. Poured the whole can of cream of chicken soup over that. Then a big dollop – probably a good cup and a half – of sour cream went in. Sprinkled in about half the bag of shredded cheddar, saving the rest for later. Seasoned it up with some salt, pepper, and a bit of garlic powder. Nothing fancy.
I took a few slices of butter, dotted them over the top. That’s pretty much it for the prep. Seriously, it took like, five minutes.
Put the lid on, plugged it in, and set that thing to LOW. I figured it would need a good 3 to 4 hours. Didn’t take long before the whole house started smelling amazing – that warm, cheesy, potato-y aroma. You know what I’m talking about. I gave it a stir once, about halfway through, just to make sure all that cheesy goodness was mixing in and nothing was sticking too bad.
When it was time to head out to the potluck, I just unplugged the crock pot, secured the lid, and carried the whole thing over. No messy transfer to another dish, no trying to keep it warm in the oven. It stayed perfectly hot right until people started dishing up.
And let me tell you, those potatoes were a massive hit. The pot was practically licked clean by the end of the night. I even had a couple of people asking me for the recipe, which is always a good sign, right? They couldn’t believe how simple it was when I told them.
Honestly, using the crock pot for a potluck side dish is such a lifesaver. It frees up your oven for other stuff, it transports like a dream, and it keeps the food warm without any fuss. For something like these cheesy potatoes, it’s just perfect. Minimal effort, maximum deliciousness. That’s my kind of cooking.
