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Crockpot Cheesy Potatoes on a plate
Andre Lewis

Crockpot Cheesy Potatoes

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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. Put potatoes, onion, broth, butter, salt, pepper, and dry mustard in a 4-quart slow cooker. Gently toss seasonings through; level potatoes.
  2. Cover; cook on LOW about 6 hours until largest cubes easily pierce. Keep lid closed; confirm tenderness before adding milk.
  3. Whisk evaporated milk and cornstarch completely smooth. Gently stir into hot potatoes. Cover; cook on HIGH 25 to 30 minutes until edges bubble and liquid thickens.
  4. Turn off cooker; fold in cheddar in 3 additions until melted, keeping cubes intact. Rest uncovered 10 minutes.
  5. Serve hot. Gently reheat refrigerated leftovers to 165°F at center, adding 2 tablespoons milk per 2 cups potatoes as needed.