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Creamy Cheese Potatoes

Total Time

Prep: 10 min. Cook: 3-1/4 hours

Makes

10 servings

This easy potato dish is a comfort food classic. It’s popular at winter gatherings. —Greg Christiansen, Parker, Kansas
Creamy Cheese Potatoes Recipe photo by Taste of Home

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 tablespoons butter, melted
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • Minced fresh parsley, optional

Directions

  1. In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
  2. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.

Nutrition Facts

3/4 cup: 278 calories, 17g fat (10g saturated fat), 52mg cholesterol, 614mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 9g protein.

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