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 Time10minutes
Cook Time6hours
Servings6people
Ingredients
2 ½lbsrusset potatoespeeled and diced
16ozVelveeta cheesecubed
1cupmilk
1cupsour cream
2tbspbuttersliced
Salt
Pepper
Instructions
Grease the slow cooker. Add the potatoes, then season with salt and pepper.
Add the cubed Velveeta and toss to combine.
Stir together the milk and sour cream, 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.