Slow-Cooked Cheesy Potatoes Recipe
Slow-Cooked Cheesy Potatoes Recipe photo by Taste of Home
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Slow-Cooked Cheesy Potatoes Recipe

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For a comforting side dish that feeds a crowd, try these saucy slow-cooked potatoes sent in by Melissa Marzolf of Marysville, Michigan. A simple topping of buttered croutons covers the creamy combination.
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 10-12 servings


  • 6 medium potatoes, peeled and cut into 1/4-inch strips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 small onion, chopped or 1 tablespoon dried minced onion
  • 7 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 2 cups seasoned stuffing cubes

Nutritional Facts

1 cup: 297 calories, 19g fat (11g saturated fat), 52mg cholesterol, 682mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 8g protein.


  1. Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture.
  2. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes. Yield: 10-12 servings.
Originally published as Cheesy Potatoes in Quick Cooking May/June 2001, p45

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tammycookblogsbooks User ID: 7112115 255279
Reviewed Oct. 11, 2016

"I like that these potatoes are cut like french fries, it gives the dish a different look rather than just slicing the potatoes. I know these are called "slow-cooked" but I baked mine in the oven and they turned out good. Not having sour cream, I used 1/2 cup of mayonnaise mixed with 1/2 cup of water. I also used used my own bread crumbs on the top."

bereitbach User ID: 4958434 120099
Reviewed Jun. 17, 2013

"I basically used this recipe as a guideline. I cut the recipe in half and used my 3-quart slow cooker which worked great. I left out the soup, replaced the sour cream with mayonnaise and didn't used the stuffing cubes. I also used salt substitute in place of both the salt and the pepper. For time constraints, I had the slow cooker on high for just over an hour and on low for not quite 4 1/2 hours. The potatoes turned out great. My husband does not care for potatoes most of the time and he commented that they were good."

Joscy User ID: 2694585 79386
Reviewed May. 14, 2013

"Will have to make this soon ~ may need to change it around a little ~ leave out cream chx. soup, only use sour cream and cheddar cheese. Would also use Stove Top Savory Herb stuffing mix. That's my take."

Rockamama User ID: 1263362 86831
Reviewed Oct. 6, 2011

"Oh my goodness, these turned out extremely salty and were a gloppy mess!"

jicook13 User ID: 5843439 30496
Reviewed Mar. 10, 2011

"I liked the flavor, but the fries where like mush, next time i might use a larger type of fries"

Amesreip User ID: 4927284 72776
Reviewed Aug. 13, 2010

"Very yummy! I made this in the oven and cooked it for about 1 hour at 350 degrees"

Marie Russo User ID: 1315719 53922
Reviewed Oct. 1, 2009

"Stove top stuffing mix"

Della88 User ID: 3468101 96160
Reviewed Jun. 2, 2009

"What are stuffing cubes?"

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