This cheesy potato bake makes absolutely phenomenal leftovers, often tasting even better the next day as the savory spices continue to meld.
Store any remaining cooled portions in an airtight container in the refrigerator, where they will safely maintain their flavor and texture for up to four days.
Can you freeze this slow cooker hashbrown casserole?
While you technically can freeze it for up to two months, we generally advise against it because the heavy sour cream and cheese sauce will likely separate and become slightly grainy once thawed.
When it comes time to reheat your leftovers, the oven is your absolute best option for reviving the texture.
Warm the portions gently in a 350°F oven until bubbling, or simply utilize a microwave for quick, individual servings on busy mornings.
Frequently Asked Questions (FAQ)
Do I need to thaw the frozen potatoes before putting them in the slow cooker? No, you absolutely do not need to thaw the potatoes beforehand! This specific dump-and-go recipe is formulated to use the potatoes straight from the freezer, utilizing their frozen state to perfectly pace the cooking time.
Why did my cheese sauce turn out grainy? A grainy cheese sauce usually occurs if you used pre-bagged shredded cheese, which is heavily coated in anti-caking starches that prevent a smooth melt. It can also happen if your slow cooker runs exceptionally hot, causing the dairy proteins to seize, so always stick to the LOW heat setting.
Can I bake this in the oven instead of using a crockpot? Yes, you can easily adapt this to an oven bake by spreading the mixed ingredients into a greased 9×13 baking dish. You would simply bake it uncovered at 350°F for about 45 to 55 minutes, or until the top is golden brown and the potatoes are completely tender.
Ingredients
- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup fresh minced parsley
Instructions
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Prep Slow Cooker: Spray a 5-6 quart slow cooker generously with non-stick cooking spray to prevent the cheese from sticking to the edges.
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Combine Ingredients: Add all the ingredients except for the fresh minced parsley (the potatoes, sour cream, soup, cheese, onion powder, garlic powder, salt, and pepper) directly into the slow cooker. Stir everything together very well until the potatoes are evenly coated in the creamy mixture.
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Cook: Set the slow cooker to the LOW heat setting. Cover with the lid and cook for 3-4 hours, or until the diced potatoes are completely tender when pierced with a fork.
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Garnish & Serve: Once the potatoes are soft, give the entire casserole a large, thorough stir to re-incorporate the melted cheese. Sprinkle the top evenly with the fresh minced parsley right before serving hot.
