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a plain bowl of soft distinct golden potato cubes in a smooth orange cheddar sauce with tiny cooked onion pieces, with no browned crust, shredded hashbrowns, bacon, cornflakes or garnish
Andre Lewis

Crockpot Cheesy Potatoes

Cook fresh potato cubes in broth until tender, then add the milk thickener and melt in cheddar after the heat goes off. That order keeps the cheese from sitting against the crock for six hours. Check an actual cube before adding dairy, because thick sauce can hide a firm center. The finished side should show soft potato pieces under their coating, with no browned top expected from the slow cooker.
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs Yukon Gold potatoes peeled and cut into 3/4-inch cubes
  • 1 small yellow onion finely diced
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp unsalted butter cut into pieces
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp dry mustard
  • 1 cup evaporated milk
  • 1 tbsp cornstarch
  • 8 oz sharp cheddar freshly grated

Method
 

  1. Place potato cubes, onion, broth, butter, salt, pepper and dry mustard in a 4-quart slow cooker. Toss gently to distribute the seasonings and level the potatoes.
  2. Cover and cook on LOW for about 6 hours until a fork enters the largest cubes easily. Keep the lid closed during cooking and confirm the potatoes are tender before adding the milk.
  3. Whisk evaporated milk with cornstarch until completely smooth. Stir gently into the hot potatoes, cover and cook on HIGH for 25 to 30 minutes until the liquid bubbles around the edges and thickens.
  4. Turn the cooker off and fold in cheddar in 3 additions until melted, keeping the potato cubes intact. Let stand uncovered for 10 minutes to settle the sauce.
  5. Spoon into a serving bowl while hot. Reheat refrigerated leftovers gently with 2 tablespoons milk per 2 cups of potatoes as needed until the center reaches 165°F.