Description
Creamy and easy, these Crockpot Cheesy Potatoes are a great side dish recipe, perfect for feeding a crowd!
Ingredients
- Cream Sauce:
- ¼ cup (2 oz) butter
- ¼ cup (30 g) flour
- ¾ cup (6 oz) milk
- 1 cup (8 oz) chicken broth
- 1 tsp salt
- ½ tsp pepper
- 1 cup (8 oz) sour cream
- ½ cup (160 g) diced roasted red peppers
- Other:
- 32 oz frozen southern-style hash brown potatoes
- 8 oz Gruyere cheese (cut into small cubes)
Instructions
- Prepare the Cream Sauce: Melt butter in a pot over medium heat. Whisk in flour and cook for 1-2 minutes.
- Slowly whisk in milk and chicken broth. Season with salt and pepper. Cook until the mixture thickens.
- Remove from heat and stir in sour cream and diced roasted red peppers.
- Layer in the Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray. Layer half of the frozen hash browns, followed by half of the cream sauce, then sprinkle with half of the Gruyere cheese. Repeat the layers with the remaining ingredients.
- Cook: Cover and cook on low for 5-6 hours or on high for 3 hours.
- Serve: Once cooked, serve hot and enjoy!
Notes
- Perfect for feeding a crowd or for a family dinner.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- For an extra kick, add some chopped jalapeños to the layers.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
