Smoky Cheese and Potato Bake Crock Pot
Dive into comfort food bliss with this **Smoky Cheese and Potato Bake Crock Pot** recipe, the ultimate mix of creamy, cheesy, and smoky flavors slow-cooked to perfection. Layers of tender russet potatoes are smothered in a decadent blend of sharp cheddar and smoked Gouda, infused with sour cream and a medley of seasonings like smoked paprika and garlic powder for a deeply satisfying flavor profile. Prepared entirely in your slow cooker, this easy-to-make dish is perfect as a hearty side for holiday gatherings or a cozy main course. Finished with a melty cheese topping and fresh chive garnish, this potato bake is sure to be a crowd-pleaser. **Keyword highlights**: Crock Pot recipe, smoky cheese, potato bake, comfort food, side dish.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Sharp cheddar cheese
- 1 cup Smoked Gouda cheese
- 1.5 cups Sour cream
- 3 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh chives
- 1 as needed Nonstick cooking spray
Instructions
Wash, peel, and thinly slice the russet potatoes into 1/8-inch-thick rounds. Set them aside in a bowl of cold water to prevent browning while preparing other elements.
Shred the sharp cheddar cheese and smoked gouda cheese, then combine them in a bowl. Reserve 1/2 cup of the cheese mixture for the topping.
In a small saucepan, melt the butter over medium heat. Whisk in the whole milk, sour cream, smoked paprika, garlic powder, onion powder, salt, and ground black pepper until smooth and warmed through. Remove from heat.
Spray the inside of the crock pot with nonstick cooking spray to prevent sticking.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
Layer one-third of the potato slices in the bottom of the crock pot. Sprinkle one-third of the cheese mixture, followed by one-third of the milk and sour cream sauce. Repeat this process for two more layers, ending with the last portion of the sauce on top.
Sprinkle the reserved cheese over the top layer of potatoes and sauce.
Cover the crock pot with its lid and cook on low for 4 hours or until the potatoes are tender and easily pierced with a fork.
Once cooked, garnish the top of the potato bake with chopped fresh chives for a burst of color and flavor.
Serve hot as a side dish or a cozy main course.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6982 mg | 304% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 45.9 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3259 mg | 251% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 6312 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
