Few dishes capture the heart of down-home cooking quite like Kentucky Crockpot Potatoes. This slow-cooked classic is rich, creamy, and deeply comforting—the kind of recipe you’d expect to find simmering away in a farmhouse kitchen on a quiet afternoon. With tender potatoes, buttery sauce, and simple seasonings, this dish proves that you don’t need fancy ingredients to create something truly satisfying.
What makes Kentucky Crockpot Potatoes so special is the slow cooker itself. Cooking low and slow allows the potatoes to absorb every bit of flavor while becoming perfectly soft without falling apart. It’s an ideal side dish for family dinners, holidays, potlucks, or Sunday meals, and it pairs beautifully with roasted meats, grilled chicken, or even as a stand-alone comfort dish. Best of all, it requires minimal prep and frees up your oven for other dishes.
Ingredients (Serves 6–8)
- 1.5 kg (3.3 lb) potatoes (Yukon Gold or russet), peeled and sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 250 ml (1 cup) heavy cream
- 120 ml (½ cup) chicken broth or vegetable broth
- 80 g (⅓ cup) unsalted butter, cut into cubes
- 150 g (1½ cups) shredded cheddar cheese
- 60 g (½ cup) grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Optional Topping
- Chopped fresh parsley or green onions
Detailed Instructions
1. Prepare the Potatoes
Peel the potatoes and slice them into even rounds, about 5 mm (¼ inch) thick. Keeping the slices uniform ensures they cook evenly in the slow cooker. Place the sliced potatoes in a large bowl of cold water while you prepare the other ingredients to prevent browning. Drain and pat dry before assembling.
2. Grease the Slow Cooker
Lightly grease the inside of your slow cooker with a small amount of butter or oil. This prevents sticking and makes cleanup much easier later.
3. Layer the Ingredients
Start by placing a layer of sliced potatoes at the bottom of the slow cooker. Sprinkle a small portion of the chopped onion and minced garlic over the potatoes. Season lightly with salt, black pepper, paprika, thyme, and garlic powder.
Add a few cubes of butter and a small handful of cheddar and Parmesan cheese. Repeat the layers—potatoes, onion, garlic, seasoning, butter, and cheese—until all ingredients are used, finishing with cheese on top.
4. Add the Liquid
In a measuring cup or bowl, mix the heavy cream and broth together. Slowly pour this mixture evenly over the layered potatoes. The liquid should not completely cover the potatoes but should reach about halfway up the sides. This balance keeps the potatoes creamy without becoming soupy.
5. Slow Cook
Cover the slow cooker with the lid and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender. Avoid opening the lid too often, as this releases heat and increases cooking time.
During the final hour, the sauce will thicken naturally as the potatoes release starch and the cheese melts into the cream.
6. Final Melt and Rest
Once the potatoes are tender, gently stir just the top layer to blend some of the melted cheese into the sauce, being careful not to break the potato slices.
Cover again and let the dish rest on WARM for 10–15 minutes before serving. This allows the sauce to thicken slightly and the flavors to fully settle.
Serving Suggestions
Kentucky Crockpot Potatoes are a versatile side dish that pairs beautifully with:
- Roasted or grilled chicken
- Meatloaf or baked meat dishes
- Barbecue meats
- Green vegetables like green beans or broccoli
They’re also hearty enough to be served as a vegetarian main dish with a simple salad on the side.
Tips and Variations
- Extra creamy: Add an additional ¼ cup of cream during the last hour of cooking.
- Cheese swap: Use Colby-Jack or Monterey Jack for a milder flavor.
- Crispy top option: Transfer the potatoes to an oven-safe dish, sprinkle extra cheese on top, and broil for 3–4 minutes before serving.
- Make ahead: Prepare the layers the night before, refrigerate the insert, and start cooking the next day.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
