Crockpot Cheesy Potato Casserole
A warm and creamy dish of cheesy potato casserole cooked slowly in a crockpot, perfect for family gatherings and comfort food cravings.
Ingredients
Main Ingredients
- 6 medium-sized potatoes (peeled and sliced)
- 1 medium onion (chopped)
- 1 cup cheddar cheese (shredded, plus more for topping)
- 1 can cream of mushroom soup or a homemade version for a healthier option
- 1 cup sour cream or Greek yogurt for a lighter touch
- 1 teaspoon garlic powder
- to taste Salt and pepper
- ½ cup milk dairy or non-dairy alternative
- as needed Olive oil to coat the potatoes
Instructions
Preparation
- Start by peeling and slicing the potatoes into thin rounds. Chop your onion finely.
- In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, salt, pepper, and milk. Stir until it’s well combined.
Layering
- In your crockpot, add a layer of sliced potatoes, followed by onions and a sprinkle of cheddar cheese. Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
Cooking
- Pour the creamy sauce you mixed earlier evenly over the layered potatoes. Press down lightly to help it absorb.
- Cover and cook on low for about 6-8 hours or high for about 3-4 hours. You want the potatoes to be fork-tender.
Final Touches
- In the last 30 minutes of cooking, sprinkle additional cheddar cheese on top and let it melt for a gooey finish. Serve warm!
Notes
For Halal-friendly options, consider grilled chicken or turkey sausage. Vegetarian options could include sautéed mushrooms or spinach. Ensure even cooking by slicing potatoes thinly. Store in the fridge for 3-4 days or freeze for up to 2 months.