Cheesy Crockpot Potatoes
These are great to go along with any meal. We use them for large group brunches. I like to add a little pepper jack cheese to the mix.
These are great to go along with any meal. We use them for large group brunches. I like to add a little pepper jack cheese to the mix.
- Carbohydrate 54.80761 g
- Cholesterol 78.506 mg
- Fat 35.6406275 g
- Fiber 6.2395001357235 g
- Protein 24.9648 g
- Saturated Fat 16.8707385 g
- Serving Size 1 1 Serving (587g)
- Sodium 1475.257 mg
- Sugar 48.5681098642765 g
- Trans Fat 2.7486285 g
- Calories 636 calories
Step-by-step
- Put potatoes, onion, bacon or ham, cream of chicken and chicken broth in crockpot.
- Salt and pepper and cook on low for 6-8 hours (high for 4-5).
- When potatoes are tender, add cheese and stir.
- Let melt and stir together.
Will dairy curdle if left in a slow cooker for eight hours? Cream soups and grated cheese undergo extreme temperature stress during long cooking cycles. Adding processed or high-fat cheeses at the end of the cooking window prevents the sauce from breaking into an oily, grainy mess. Cube potatoes to a uniform one-inch size to guarantee even softening without mushy edges.
Freezing and Reheating Strategy
This dish handles low-temperature storage well if handled correctly prior to cooking. Assemble the raw potatoes, chopped onions, meats, soups, and broth inside a freezer bag, pressing out excess air. Freeze the unbaked mixture for up to three months. Thaw the bag entirely in the refrigerator for 24 hours before dumping the contents into the crockpot. Never place frozen tubers directly into a cold slow cooker, as uneven heating destroys starch structures and yields a watery texture.
- Stir the grated cheese only after potatoes reach fork-tender resistance at the six-hour mark.
- Store leftover portions in an airtight glass container for a maximum of four days in the refrigerator.
- Reheat refrigerated portions on the stovetop over medium-low heat, stirring constantly to re-emulsify the dairy fats.
