IMG_0857 crockpotladies cheesy potatoes

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 :) .)

Crock-Pot Funeral Potatoes

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 8

Crock-Pot Funeral Potatoes

Ingredients

1 Can of Cream of Celery Soup (10 3/4 oz can)
1 Cup of Sour Cream
1 small Chopped Yellow Onion
1/4th Cup Butter, Melted
1 Package (8 oz) Cream Cheese, Melted
1 Teaspoon Salt (if desired)
1/4th Teaspoon Pepper
2 Teaspoons Garlic Minced
1 32 Ounce Bag Frozen Ore-Ida Diced Hash Browns
2 Cups (8 oz) Shredded Cheddar Cheese
Pam

Instructions

  1. Melt Butter on 50% power in microwave enough to get it softened.
  2. Pour into a bowl.
  3. Melt cream cheese in same container as butter on 50% power in 30 second increments, watching very closely to keep it from burning.
  4. Cream Cheese does not need to be liquid, it just needs to be softened enough to be able to be stirred.
  5. Pour into the same mixing bowl as the butter.
  6. Add the Cream of Celery Soup, Chopped Onion, Sour Cream, Garlic, and Salt to that same bowl and mix well.
  7. Then add potatoes and shredded cheese and mix carefully.
  8. Spray crock or liner with pam and then place mixture in crock.
  9. Cover and cook on low for 8hours or high 4-5 hours or until potatoes are tender.
  10. If your Crock has a tendency to burn, you can stir this a couple of times to even out the heat.
  11. Their is nothing in the dish that needs to be baked to a certain temperature, so stirring once or twice is no big deal, as you do lose a bit of heat that way.
  12. I use a Crock-Pot liner as it’s much less mess.

http://crockpotladies.com/crockpot-funeral-potatoes/


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