So this has turned out to be one of my favorite recipes, both for me, my family and my personal friends. They absolutely love when I whip up a batch of Crock-Pot Cheesy Potatoes. It’s an easy recipe to put together and makes a great dish to bring at a potluck or as a side dish. Now where I’m from we call them “Funeral Potatoes” because often big batches are put together and brought over to the family meal after a funeral. They work great with Ham or Roast Beef and are very filling. Kids love them because they are cheesy and they are potatoes and really is that not the best combo!
One of the tricks I use with this recipe, is I use Cream of Celery vs Cream of Mushroom.. I’m not a huge Cream of Mushroom fan, so realizing I could use cream of celery instead and it would only improve the flavor got me very excited! In this recipe I use frozen potatoes because chopping up potatoes for a recipe like this is time consuming and Idaho Potatoes or Russet have quite a bit of starch in them, so when you chop them up for meals like this, then turn red…so you then have to wash out the excess starch to have a pleasing color. Between chopping them the right size and then washing out the starch is way more then I’m going to put into a recipe. So I use Ore-Ida Diced Hash Browns because I don’t like the texture of shredded hash browns for this, it just becomes too mushy. The Diced Hash Browns are the perfect texture and stay intact The only time I would suggest chopping your own potatoes would be if your extremely salt restricted. You can easily skip the added salt but the Diced Hash Browns do enough salt in them, that very salt restricted would need to chop their own. I have done this recipe with full fat content cream cheese and sour cream and have done it with fat free and I couldn’t taste any difference. I prefer to use chopped onions for the recipe, but if you have family that doesn’t like onions, if you shred those onions they won’t be able to tell they are in the dish (insert my children 🙂 .)