Mohamed Shili Pioneer Woman Crockpot Cheesy Potatoes is made with unsalted butter, yellow onion, garlic cloves, all-purpose flour, heavy cream, kosher salt, fresh thyme, black pepper, sharp white Cheddar cheese, Gruyere cheese, and Russet potatoes. This easy Pioneer Woman Crockpot Cheesy Potatoes recipe creates a dinner that takes about 7 hours to prepare and can serve up to 8 people.
Pioneer Woman Crockpot Cheesy Potatoes Ingredients
- 5 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1.5 tablespoons all-purpose flour
- 2.5 cups heavy cream
- 4 teaspoons kosher salt
- 2 teaspoons fresh thyme, finely chopped, extra for garnish
- 1.5 teaspoons black pepper, extra for garnish
- 1.5 cups sharp white Cheddar cheese, shredded
- 1.5 cups Gruyere cheese, shredded
- 4 pounds Russet potatoes (approximately 4 large), peeled and thinly sliced
- Nonstick cooking spray for greasing
How To Make Pioneer Woman Crockpot Cheesy Potatoes
- Melt butter: In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the chopped onion and cook until translucent, about 4-6 minutes.
- Add garlic: Stir in the minced garlic and continue to cook for another minute until it becomes aromatic.
- Prepare roux: Add the remaining 3 tablespoons of butter to the skillet. Once melted, mix in the flour and stir constantly until the mixture is light brown and smooth, about 1 minute.
- Form the sauce: Slowly whisk in the heavy cream to prevent lumps. Stir in the kosher salt, chopped thyme, and black pepper. Increase the heat to medium and let the sauce simmer until it thickens approximately 5 minutes.
- Add cheese: Remove the skillet from heat. Gradually whisk in the shredded Cheddar and Gruyere cheeses until the sauce is smooth.
- Layer potatoes and sauce: Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Place a third of the sliced potatoes in an even layer at the bottom. Pour a third of the cheese sauce over the potatoes. Repeat layering twice more, finishing with a layer of cheese sauce.
- Cook: Cover the slow cooker and set to LOW. Cook for 6 to 7 hours, or until a knife inserted into the potatoes meets no resistance.
- Garnish and serve: Turn off the slow cooker and let the dish rest uncovered for 20 minutes to thicken. Before serving, sprinkle additional thyme and black pepper on top as a garnish.
Recipe Tips
- Choose the right potatoes: Opt for Russet potatoes as their starchy quality helps the cheesy sauce adhere better, ensuring each bite is rich and creamy.
- Slice evenly: To cook the potatoes uniformly, use a mandoline slicer to get consistent, thin slices, about 1/8 inch thick, which helps them cook evenly.
- Layer carefully: When layering the potatoes and cheese sauce in the crockpot, ensure each layer is flat and covered evenly with sauce for optimal texture and flavor.
- Prevent sticking: Generously spray the inside of your crockpot with nonstick cooking spray before adding ingredients to make cleanup easier and prevent sticking.
- Allow to set: After cooking, let the cheesy potatoes sit uncovered for about 20 minutes before serving. This allows the dish to thicken up and enhances the flavors.
What To Serve With Crockpot Cheesy Potatoes
Serve your Cheesy Potatoes by serving with vibrant and tangy sides like a crisp apple celery salad, a zesty beetroot carpaccio, tangy pickled fennel, a refreshing watermelon radish slaw, or a rich kale and cranberry sauté.
You can also pair them with roasted Brussels sprouts tossed in balsamic reduction or charred corn with chili lime butter for added zest and texture.
How To Store Leftovers Crockpot Cheesy Potatoes
Refrigerate: Store leftover Cheesy Potatoes in an airtight container to maintain freshness. They will keep well for up to 5 days when refrigerated properly. Ensure the potatoes have cooled to room temperature before sealing them to prevent moisture buildup.
Freeze: It’s best not to freeze Cheesy Potatoes, as the creamy sauce may separate and become grainy once thawed. The potatoes themselves can become mushy, losing their pleasant texture.
How To Reheat Leftovers Crockpot Cheesy Potatoes
In The Oven: Place the Cheesy Potatoes in an oven-safe dish and cover with aluminum foil. Reheat at 350 degrees Fahrenheit for about 20 minutes, or until heated through.
In The Microwave: Transfer the Cheesy Potatoes to a microwave-safe dish and cover loosely with a lid or microwave-safe plastic wrap. Heat on high for 3-5 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Reheat Cheesy Potatoes in the air fryer by placing them in the basket and setting the temperature to 350 degrees Fahrenheit. Heat for about 10 minutes, or until crispy and hot.
Pioneer Woman Crockpot Cheesy Potatoes Nutrition Facts
Amount Per Serving
- Calories 357.9
- Total Fat 5.7g
- Saturated Fat 3.5g
- Cholesterol 17.7mg
- Sodium 118.7mg
- Potassium 1614.3mg
- Total Carbohydrate 67.9g
- Dietary Fiber 8.2g
- Sugars 4.3g
- Protein 10.3g
- Vitamin A 6.4%
- Vitamin C 122%
- Calcium 12.5%
- Iron 16.2%
Frequently Asked Questions
Can I Prepare Cheesy Potatoes Ahead of Time?
Yes, you can prepare Cheesy Potatoes ahead of time by assembling the ingredients in the slow cooker insert and refrigerating overnight. When ready to cook, place the insert in the slow cooker and set it to cook. This is a great way to save time and enhance the flavors.
Is It Necessary to Layer the Potatoes and Cheese Sauce?
It is necessary to layer the potatoes and cheese sauce in the slow cooker to ensure each slice is evenly coated with the creamy sauce. This method helps every bite to be uniformly flavorful and well-cooked. Start and finish with a layer of sauce for best results.
What’s the Best Way to Slice the Potatoes?
The best way to slice the potatoes is with a mandoline slicer to ensure they are uniformly thin. Uniform slices cook more evenly, preventing some from becoming mushy while others are undercooked. Aim for slices about 1/8 inch thick.
Try More Pioneer Woman Recipe:
- Pioneer Woman Slow Cooker Cheese Fondue
- Pioneer Woman Slow Cooker Mashed Potatoes
- Pioneer Woman Slow Cooker Queso
Pioneer Woman Crockpot Cheesy Potatoes
Description
Pioneer Woman Crockpot Cheesy Potatoes is made with unsalted butter, yellow onion, garlic cloves, all-purpose flour, heavy cream, kosher salt, fresh thyme, black pepper, sharp white Cheddar cheese, Gruyere cheese, and Russet potatoes. This easy Pioneer Woman Crockpot Cheesy Potatoes recipe creates a dinner that takes about 7 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Melt butter: In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the chopped onion and cook until translucent, about 4-6 minutes.
- Add garlic: Stir in the minced garlic and continue to cook for another minute until it becomes aromatic.
- Prepare roux: Add the remaining 3 tablespoons of butter to the skillet. Once melted, mix in the flour and stir constantly until the mixture is light brown and smooth, about 1 minute.
- Form the sauce: Slowly whisk in the heavy cream to prevent lumps. Stir in the kosher salt, chopped thyme, and black pepper. Increase the heat to medium and let the sauce simmer until it thickens approximately 5 minutes.
- Add cheese: Remove the skillet from heat. Gradually whisk in the shredded Cheddar and Gruyere cheeses until the sauce is smooth.
- Layer potatoes and sauce: Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Place a third of the sliced potatoes in an even layer at the bottom. Pour a third of the cheese sauce over the potatoes. Repeat layering twice more, finishing with a layer of cheese sauce.
- Cook: Cover the slow cooker and set to LOW. Cook for 6 to 7 hours, or until a knife inserted into the potatoes meets no resistance.
- Garnish and serve: Turn off the slow cooker and let the dish rest uncovered for 20 minutes to thicken. Before serving, sprinkle additional thyme and black pepper on top as a garnish.
