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Slow-Cooker Red Potatoes

I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. — Elaine Ryan, Holley, New York
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    8 servings


  • 7 cups cubed uncooked red potatoes
  • 1 cup 4% cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup cubed process cheese (Velveeta)
  • 1 tablespoon dried minced onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • Optional: Paprika and minced chives


  • Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well.
  • Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.
Nutrition Facts
1 cup: 179 calories, 6g fat (4g saturated fat), 20mg cholesterol, 342mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 8g protein.

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Average Rating:
  • annamariatu
    Dec 20, 2012

    No comment left

  • vewebber58
    Aug 22, 2011

    These potatoes were good, but I had to cook them for a lot longer than 5-6 took eight hours before they were tender enough to eat. I'll make them again, but it seems like something else needs to be added to them - maybe a little butter and water, as they were pretty sticky and fairly dry by the time we ate them. Maybe par-boiling the potatoes before cooking them would help. They did stick to the slow cooker, even though I sprayed it with cooking spray before adding all the ingredients. The flavor was very good though, and basically I think it's a good recipe.

  • gingerriss
    Mar 23, 2011

    They were HORRIBLE tasting. I dont know what I am upset more. The fact I wasted all those ingredients or that it will take me 3 days to scrub my crockpot

  • sharonraburn
    Dec 22, 2010

    I used baking potatoes, that was all I had, but it was so good.. I will make again often, ha ha..

  • Katzprizim
    Apr 5, 2010

    The first time I made this I made a double batch for a food day at work thinking I could use the left overs to go with dinner. There wasn't any leftovers from my 12 coworkers.