8-12 potatoes, grated
2 cans cream of mushroom soup
8 oz grated cheese of your choice
2 cups sour cream
6 strips of cooked bacon, cut into bite sized pieces
salt and pepper to taste
grated cheese and crushed cornflakes for top (optional)
Mix ingredients all together. Pour in crockpot. Cook on low for 6-8 hours. Top with cheese and cornflakes.
I’ve had so many versions of this dish before, but I don’t think I’ve ever had it cooked in a slow cooker before. I used my food processor to grate the potatoes and cheese. That saved a lot of time. Or I suppose you could use a bag of hashbrowns. I kind of made up this recipe as I went along, depending on what I had in the house. I liked my dh’s idea to put bacon in. After all, isn’t everything better with bacon? I’ve had versions where there was cream cheese included, cream of chicken soup, and various other ingredients. This turned out well and was served with our Easter dinner of ham. The two seemed to go well together. 3 stars. A good solid side dish to go with Sunday dinners.
Jayme Bruce says
I love cheesy potatoes. My 8 year old can’t eat shredded potatoes though because he has texture issues. I just put my potatoes in in small chunks like I was preparing them for mashed potatoes and after the dish is cooked, I mash it all up. It’s the only way he can eat a potato other than in french fry form.