A perfect side dish! Toss it together and forget it all day while these cheesy delights cook and are ready when you come home. Perfectly tender, well-seasoned and lightly coated in a melty cheese topping, these potatoes pair well with chicken, pork, meatloaf or just about anything. I actually ran two crock pots for this meal--one with a lovely chicken dish and the other cooking up these lovely gems for a hearty, complete meal that literally took 10 minutes to make.
I'd never made potatoes in my crock pot before, but I've seen a few recipes floating around and finally decided to give it a try. This recipe comes from Stockpiling Moms and I adjusted it to eliminate the bacon only because I paired this with a main meal that included bacon and ran out. You can adjust the flavors here by subbing in your favorite seasonings (maybe a little chili powder or seasoned salt?), add that bacon to the mix, or change out the type of cheese. I used one large white potato in addition to the red ones to make sure I had enough. The most time consuming part was scrubbing and cubing the potatoes, and they cooked up perfectly. Adding the aluminum foil to the crock pot not only helped the potatoes steam, but also made clean up a breeze since I didn't have to scrub any cheese off the sides of the stoneware. Use this as your base recipe for crock pot potatoes (I know I will!) and have fun mixing up the flavors and variety of ingredients. Quick, delicious, and perfectly cooked potatoes are super easy now.
Crock Pot Cheesy Potatoes
Ingredients
6-8 red or white potatoes (about 2 pounds)
1 cup cheddar cheese
1/4 cup butter
4 scallions
salt and pepper to taste
Scrub potatoes and cut into about 1 inch cubes. Line stoneware of crock pot with aluminum foil. Place half of the potatoes in the bottom of stoneware. Sprinkle on half the cheese, then dot with 2 Tablespoons of butter. Chop two scallions over top and season with salt and pepper.
Repeat a second layer with remaining ingredients.
Fold foil over the top, sealing slightly to help the potatoes steam.
Cover and cook on low for 4-6 hours.
Makes 6-8 servings.
Happy Baking,
The Cookie Princess
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