I stole this recipe for Slow Cooker Cheesy Potatoes from dinedreamdiscover.com. This cheesy side dish is perfect any time of the year. Russet potatoes are peeled and diced then placed in a slow cooker. The potatoes are seasoned with salt and pepper. Velveeta cheese is cubed and added to the slow cooker. Then milk and sour cream are mixed together and poured on top. Sliced butter is added before covering the slow cooker. Next the potatoes are cooked for several hours, then stirred and cooked a few more hours until the potatoes are tender. This recipe is perfect for any cheese lover!

The ingredients for this recipe are: 2 ½ lbs russet potatoes, 16 oz Velveeta cheese, 1 cup milk, 1 cup sour cream, 2 tbsp butter, salt and pepper

Wash and scrub the potatoes.

Grease the slow cooker then add the peeled and diced potatoes.

Next add the cubed Velveeta and toss to combine.

Stir together the milk and sour cream then pour over the potatoes. Place the sliced butter on top of the potatoes.

Cook on LOW for 6 hours or on HIGH for 4 hours, stirring the casserole halfway through the cooking process.

Turn off the slow cooker once the potatoes are cooked through. Allow the potatoes to sit for 5 to 10 minutes to thicken the sauce before serving.

Scoop out and enjoy!

If you liked this recipe for Slow Cooker Cheesy Potatoes then you can also try Smashed Cheesy Potatoes, Cheesy Scalloped Potatoes, Slow Cooker Ham and Potato Casserole or Pepper Jack Potato Casserole.

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Slow Cooker Cheesy Potatoes

This cheesy side dish is perfect any time of the year. Russet potatoes are peeled and diced then placed in a slow cooker. The potatoes are seasoned with salt and pepper. Velveeta cheese is cubed and added to the slow cooker. Then milk and sour cream are mixed together and poured on top. Sliced butter is added before covering the slow cooker. Next the potatoes are cooked for several hours, then stirred and cooked a few more hours until the potatoes are tender.

Course Side Dish

Prep Time 10 minutes

Cook Time 6 hours

Servings 6 people

Ingredients

• 2 ½ lbs russet potatoes peeled and diced
• 16 oz Velveeta cheese cubed
• 1 cup milk
• 1 cup sour cream
• 2 tbsp butter sliced
• Salt
• Pepper

Instructions

1. Grease the slow cooker. Add the potatoes, then season with salt and pepper.
2. Add the cubed Velveeta and toss to combine.
3. Stir together the milk and sour cream, pour over the potatoes.
4. Place the sliced butter on top of the potatoes.
5. Cook on LOW for 6 hours or on HIGH for 4 hours, stirring the casserole halfway through the cooking process.
6. Turn off the slow cooker once the potatoes are cooked through. Allow the potatoes to sit for 5 to 10 minutes to thicken the sauce before serving.
7. Enjoy!