Kentucky Crockpot Potatoes: The Creamy, Cheesy Side Dish That Steals the Show

There are some recipes that quietly become legends. They start at church potlucks, spread through family gatherings, and eventually earn a permanent spot in community cookbooks and Sunday dinner tables across the South. Kentucky Crockpot Potatoes is one of those recipes.

I first tasted these potatoes at a family reunion in Louisville, where a distant aunt brought a slow cooker filled with the most incredible cheesy potato concoction I’d ever experienced. The potatoes were tender but not mushy, coated in a rich, creamy sauce that was absolutely irresistible, with a golden, bubbly cheese topping that had everyone fighting over the corner pieces.

I tracked down that aunt and begged for the recipe. She laughed and said, “Honey, it’s just Kentucky potatoes. Everybody makes ’em.” But when she shared her version, I understood why they’re so beloved. It’s the perfect combination of convenience and comfort—minimal prep, maximum flavor, and that slow-cooked magic that fills your kitchen with irresistible aromas.

Today, I’m sharing everything I’ve learned about these beloved Kentucky Crockpot Potatoes, including multiple variations so you can find the version that becomes legendary in your own family.

What Are Kentucky Crockpot Potatoes?

Kentucky Crockpot Potatoes go by many names—some folks call them “funeral potatoes” because they’re the quintessential comfort dish shared with grieving families, others know them as cheesy potato casserole or slow cooker scalloped potatoes . Whatever you call them, they’re a beloved Southern side dish featuring tender potatoes in a rich, creamy sauce, topped with plenty of melted cheese.

What makes this version special is the slow cooker. Instead of spending hours layering and baking in the oven, you simply toss everything in the crockpot, walk away, and come back to potato perfection . It’s the ultimate set-it-and-forget-it side dish.

Why You’ll Love These Potatoes

Incredibly easy. Most versions require just 5-10 minutes of prep. Toss everything in the slow cooker and forget about it until dinner time .

Budget-friendly. These potatoes use simple, affordable ingredients that won’t break the bank. You can feed 8-10 people for under $8 .

Crowd-pleasing. I’ve never made these for anyone who didn’t love them. They’re always the first side dish to disappear.

Perfect for any occasion. Holidays, potlucks, Sunday dinners, or busy weeknights—these potatoes fit everywhere .

Make-ahead friendly. Assemble everything the night before and start the slow cooker in the morning .

Customizable. So many variations! Add bacon, change up the cheeses, make it spicy—the possibilities are endless .

Nostalgic and comforting. For so many Southerners, these potatoes taste like home, like family gatherings, like love.

The Classic Version: O’Brien Potato Style

The most popular version of Kentucky Crockpot Potatoes starts with frozen O’Brien potatoes—diced potatoes with onions and peppers already mixed in. This shortcut makes the recipe almost too easy .

Ingredients:

· 2 (26 oz) bags frozen O’Brien potatoes with onions and peppers
· 1 (10.5 oz) can cream of potato soup
· 8 oz sour cream
· 2 teaspoons garlic powder
· 2 teaspoons black pepper
· 2 teaspoons salt
· 1½ cups shredded cheddar cheese, divided

Instructions:

Step 1: Spray your slow cooker with nonstick cooking spray .

Step 2: Add the frozen O’Brien potatoes directly to the slow cooker .

Step 3: In a bowl, mix the cream of potato soup, sour cream, garlic powder, pepper, and salt until well combined .

Step 4: Pour the soup mixture over the potatoes and stir gently until everything is evenly coated .

Step 5: Cover and cook on HIGH for 2-3 hours, or until the potatoes are tender and hot throughout .

Step 6: Stir in half of the shredded cheddar cheese until melted and creamy. Sprinkle the remaining cheese evenly over the top .

Step 7: Cover and cook for another 30 minutes, until the cheese is fully melted and bubbly .

Step 8: Serve warm straight from the crockpot. Garnish with chopped green onions or parsley if desired .

The Layered Version: For Traditionalists

Some folks prefer a more traditional layered approach, reminiscent of scalloped potatoes but with all that creamy, cheesy goodness.

Ingredients:

· 2½ to 3 pounds russet or Yukon gold potatoes, peeled and sliced into ¼-inch rounds
· 1 small onion, finely chopped
· ½ cup unsalted butter, melted
· 1 (10.5 oz) can cream of chicken soup
· ½ cup sour cream
· 1 cup shredded cheddar cheese
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· ½ teaspoon paprika
· Optional: chopped parsley or green onions for garnish

Instructions:

Step 1: Lightly grease the inside of your crockpot with butter or nonstick spray .

Step 2: In a bowl, mix the cream of chicken soup, sour cream, and melted butter until smooth .

Step 3: Layer half of the sliced potatoes in the bottom of the crockpot. Sprinkle with half of the chopped onion, and half of the salt, pepper, garlic powder, and paprika .

Step 4: Spoon half of the soup mixture over the potatoes, then sprinkle with half of the shredded cheese .

Step 5: Repeat the layers with the remaining potatoes, seasoning, sauce, and cheese .

Step 6: Cover and cook on LOW for 5-6 hours, or until the potatoes are tender when pierced with a fork .

Step 7: Stir gently before serving and garnish if desired .

The Cream Cheese Version: Extra Rich

For those who believe you can never have too much creaminess, this version adds cream cheese to the mix .

Ingredients:

· 2 pounds baby potatoes, halved
· 1 cup shredded cheddar cheese
· ½ cup sour cream
· ¼ cup unsalted butter, melted
· ¼ cup cream cheese, softened
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· Salt and pepper to taste
· 2 tablespoons chopped parsley

Instructions:

Step 1: Lightly grease the crockpot. Add halved baby potatoes .

Step 2: In a bowl, mix melted butter, sour cream, and cream cheese until smooth. Stir in garlic powder, onion powder, salt, and pepper .

Step 3: Pour the mixture over the potatoes and stir to coat .

Step 4: Cover and cook on LOW for 4-5 hours until potatoes are tender .

Step 5: Sprinkle shredded cheddar cheese over the potatoes. Cover and cook for an additional 15 minutes until cheese is melted .

Step 6: Garnish with chopped parsley before serving .

The Science Behind Perfect Crockpot Potatoes

Why frozen O’Brien potatoes work: They’re already par-cooked, which means they’ll become perfectly tender in the slow cooker without turning to mush. Plus, the onions and peppers are already included, saving you prep time .

Don’t over-stir: If you’re going for that slightly crispy top, avoid stirring too much during cooking. Let that top layer develop its own character .

Cheese timing matters: Adding cheese at the end prevents it from breaking down into the sauce completely. Stirring half in creates creamy goodness throughout, while sprinkling the rest on top gives you that irresistible golden crust .

Low and slow vs. high and fast: Cooking on LOW for 4-5 hours gives the potatoes more time to absorb flavors and develop that melt-in-your-mouth texture. HIGH for 2-3 hours works beautifully when you’re short on time .

Troubleshooting Common Issues

My Potatoes Aren’t Tender Enough

Either they needed more time, or your potato pieces are too large. Next time, cut them smaller or cook longer. Remember that different slow cookers run at different temperatures .

The Sauce Is Too Thin

This can happen if your potatoes released a lot of water. Cook uncovered for 15-20 minutes to evaporate excess moisture. You can also stir in an extra tablespoon of cream cheese or a sprinkle of instant potato flakes to thicken .

The Top Burned

If you’re using the layered version with fresh potatoes, the edges can sometimes dry out. Make sure your sauce is evenly distributed and consider using a liner for easier cleanup.

My Cheese Didn’t Melt Smoothly

Pre-shredded cheese often contains anti-caking agents that can affect melting. For the smoothest results, shred your own cheese from a block .

It’s Too Salty

Use low-sodium soup next time, and go easy on added salt until after you’ve tasted the finished dish. The cheese and soup both contain plenty of sodium.

Delicious Variations

Once you’ve mastered the basics, try these creative twists.

Loaded Baked Potato Style

Add ½ cup cooked, crumbled bacon along with the cheese. Top with chopped chives and an extra dollop of sour cream before serving .

Spicy Kentucky Potatoes

Add a pinch of cayenne pepper or swap in pepper jack cheese for half the cheddar. You can also add a diced jalapeño along with the onions .

Ham and Cheese Potatoes

Add 1-2 cups diced ham to the mixture. This transforms the side dish into a hearty main course .

Mushroom Lover’s Version

Use cream of mushroom soup instead of cream of potato or chicken. The earthy mushroom flavor is wonderful with the creamy potatoes .

Gourmet Cheese Blend

Experiment with different cheeses—Gruyère, Emmental, or fontina create a more sophisticated flavor profile while maintaining that incredible meltiness .

Crunchy Topping

During the last 15-20 minutes of cooking, sprinkle crushed cornflakes, butter crackers, or French fried onions over the top for added crunch .

Herb and Garlic

Add fresh thyme or rosemary along with extra garlic. The herbs brighten the dish and add complexity.

Vegetarian Version

Use cream of mushroom or cream of potato soup instead of cream of chicken, and you’ve got a vegetarian side dish that everyone will love .

What to Serve With Kentucky Crockpot Potatoes

Roast chicken or turkey: The classic pairing. These potatoes are made for Thanksgiving and Sunday roasts .

Ham: The salty-sweet combination of ham and creamy potatoes is unbeatable .

BBQ: Serve alongside pulled pork, brisket, or ribs for the ultimate comfort food spread .

Grilled meats: Steak, chicken, or pork chops all pair beautifully .

Breakfast: Yes, breakfast! Serve with eggs and sausage for an indulgent morning meal .

Simple salad: A bright, acidic salad balances the richness of these potatoes perfectly.

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days .

Freezer: These potatoes don’t freeze well due to the dairy content. The texture becomes grainy upon thawing. Best enjoyed fresh .

Reheating: Reheat in the microwave or in a 350°F oven until warmed through. If the mixture seems thick, stir in a splash of milk or broth to loosen it up .

Make-ahead for parties: Assemble all ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, just place the insert in the slow cooker and start cooking .

Transporting: Cook in a portable slow cooker and keep on “warm” for serving. Perfect for potlucks and gatherings .

Why These Potatoes Are Southern Comfort Food at Its Finest

There’s something about a dish that’s been shared at countless church suppers, family reunions, and holiday tables that gives it a special kind of soul. Kentucky Crockpot Potatoes have that quality. They’re not fancy or complicated—they’re just good, honest food made to be shared with people you love .

Often called “funeral potatoes” because they’re the dish everyone brings when a family needs comforting, these potatoes represent the best of Southern hospitality. They’re made with pantry staples, feed a crowd, and wrap everyone in warmth and flavor .

Whether you call them Kentucky potatoes, funeral potatoes, or just “that cheesy potato thing,” this dish has earned its place in the comfort food hall of fame.

Why This Recipe Deserves a Place in Your Slow Cooker Rotation

These Kentucky Crockpot Potatoes represent everything I want in a side dish. They’re incredibly easy to make. They use simple, affordable ingredients. They’re perfect for feeding a crowd. They’re endlessly customizable. And they’re genuinely, consistently, undeniably delicious.

I’ve made these potatoes for holiday dinners where they sat alongside all the traditional dishes and still got rave reviews. I’ve made them for potlucks where they disappeared within minutes. I’ve made them for busy weeknights when I needed something comforting with zero effort.

Every single time, they deliver. Every single time, people ask for the recipe. Every single time, I’m reminded why this simple dish is so beloved.

This recipe has become a staple in my slow cooker rotation for good reason. It’s reliable, versatile, and always welcome at the table.

And now it can be that for you too.

So grab those frozen potatoes. Open that can of soup. Measure that sour cream. And get ready to come home to the most incredible, creamy, cheesy potatoes waiting for you.

Your slow cooker is about to become your best friend.

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Have you made Kentucky Crockpot Potatoes? What’s your favorite variation? I’d love to hear about your experience in the comments below!

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