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Crockpot Cheesy Potato Casserole

Crockpot Cheesy Potato Casserole
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A delicious and creamy crockpot casserole made with layers of tender potatoes, melty cheese, and a flavorful broth.

Ingredients

Scale
  • 2 lbs potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, cut into small pieces
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Lightly grease the crockpot insert with butter or nonstick spray.
  2. Layer half the sliced potatoes, followed by half the onions and garlic. Season with salt, pepper, and half the thyme.
  3. Sprinkle in half the cheddar and Parmesan cheeses.
  4. Repeat with remaining potatoes, onions, garlic, thyme, salt, pepper, and cheeses.
  5. In a bowl, whisk together broth, heavy cream, and Dijon mustard; pour evenly over the layers.
  6. Dot the top with pieces of butter.
  7. Cover and cook on LOW for 5–6 hours (or HIGH for 2½–3 hours), until potatoes are tender and sauce is bubbly.
  8. If desired, about 15 minutes before serving, sprinkle extra cheese on top, cover and let it melt.
  9. Garnish with fresh parsley and serve warm.

Notes

  • Use russet or Yukon Gold potatoes for best texture.
  • Substitute half-and-half or milk (add 1 tbsp flour) for a lighter sauce.
  • Make vegetarian by using vegetable broth.
  • Leftovers refrigerate up to 4 days; reheat in oven or microwave.
  • Add cooked bacon or ham in the last hour for extra flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/crockpot-cheesy-potato-casserole-recipe/