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Crockpot Cheesy Potatoes

Crockpot Cheesy Potatoes Recipe

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 32 oz frozen diced hash browns, thawed
  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese (about 8 oz)
  • 1/2 cup sour cream
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika (optional)
  • 1 cup crushed cornflakes
  • 2 tbsp melted butter

Method
 

  1. Melt butter in a saucepan over medium heat. Cook onion for 4 minutes, then add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk, bring to a simmer, and cook 2 minutes until thick. Remove from heat, stir in cheddar until smooth, then stir in sour cream, salt, pepper, and paprika.
  2. Place hash browns in a 6-quart slow cooker. Pour cheese sauce over and fold to coat.
  3. Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring once halfway through.
  4. Toss cornflakes with melted butter and sprinkle over the potatoes. Leave lid off and let sit on warm for 10 minutes. Scoop and serve.

Notes

For the creamiest result, thaw the hash browns completely and press out any extra liquid with paper towels. If you like a toasted top, transfer the crock to a 400°F oven for a minute after adding the crumbs, or pop it under the broiler briefly.