Creamy Crockpot Cheesy Potatoes

Name: Creamy Crockpot Cheesy Potatoes
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: American
Ingredients: 30 ounces frozen shredded hash browns; 1/4 cup unsalted butter; 1/4 cup all purpose flour; 2 cups whole milk; 3 cups shredded sharp cheddar cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; 2 cups crushed cornflakes; 3 tablespoons melted butter

These slow cooker cheesy potatoes are the ultimate comfort food side dish featuring a homemade cheddar sauce and a crunchy cornflake topping.

By Enzo81 Kitchen· American· October 22, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

4 hours

Total

4 hours 15 minutes

Serves

There is nothing quite like a big scoop of cheesy potatoes to make a meal feel special. I love making this version in the crockpot because it frees up my oven during busy holidays or family gatherings, and it comes out perfectly creamy every single time.

Since I prefer to skip the canned soups, I make a quick stovetop cheese sauce before adding it to the slow cooker. That extra bit of effort makes a huge difference in the flavor and texture of the final dish. My best tip is to use freshly grated cheddar cheese if you have the time, as it melts much smoother than the pre shredded bags.

Ingredients

30 ounces frozen shredded hash browns
1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups whole milk
3 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
2 cups crushed cornflakes
3 tablespoons melted butter

9Instructions

1
Grease the inside of your slow cooker with butter or nonstick cooking spray.
2
Place the shredded hash browns into the slow cooker.
3
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute.
4
Slowly pour in the milk while whisking constantly until the mixture thickens into a smooth sauce.
5
Remove the pan from the heat and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese is completely melted.
6
Pour the cheese sauce over the hash browns in the slow cooker and stir to combine everything evenly.
7
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
8
In a small bowl, toss the crushed cornflakes with the melted butter.
9
Sprinkle the cornflake mixture over the top of the potatoes about 15 minutes before serving to keep them crispy.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the microwave, though the cornflake topping will lose some of its crunch once refrigerated. If you want a bit of heat, add a pinch of cayenne pepper or diced jalapeños to the cheese sauce.

#comfort food #side dish #slow cooker #vegetarian #potatoes

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