Crockpot Cheesy Potatoes And sausage Recipe

There’s something about a cozy, hearty dish simmering away in the slow cooker that brings so much comfort, especially as the weather cools down. This Crockpot Cheesy Potatoes and sausage recipe has been a staple in my home for years—it’s warm, savory, and loaded with cheesy goodness. It’s also one of those meals that’s perfect when you want to feed a crowd with minimal effort but still pack in the flavor. The combination of tender potatoes, smoky beef sausage, and melted cheese is hard to resist!

I remember the first time I made this recipe for a family gathering. It was one of those “last-minute scramble” moments where I needed to whip up something fast but hearty. I had beef sausage in the fridge and cans of diced potatoes in the pantry, and I thought, “Why not toss it all in the slow cooker and see what happens?” Let me tell you, it was an absolute hit. Everyone kept coming back for seconds (and thirds!). The rich, cheesy sauce clung to the soft potatoes, and the sausage added just the right amount of smoky, savory flavor. I’ve been making this dish ever since, tweaking it here and there, but always coming back to this core recipe.

this RECIPE

The origin story (or, how this comforting combo came to be)

While cheesy potatoes are a classic comfort food across many cultures, pairing them with beef sausage adds an extra layer of heartiness and flavor. sausage, a type of sausage originally from Poland, has been a pantry staple for so many of us because of its rich, smoky flavor and versatility. This recipe takes that idea and adds the convenience of canned potatoes and the magic of slow cooking, which really allows the flavors to meld together beautifully. Over time, I’ve found that using diced potatoes instead of fresh ones saves time, and the texture holds up surprisingly well. And, of course, you can’t go wrong with a heavy-handed sprinkle of cheddar cheese to bring it all together!

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

This recipe is wonderfully flexible, and you can tweak it based on what you have on hand or your personal preferences. Here’s a breakdown of the star ingredients:

• beef sausage: If you’re out of beef sausage, smoked turkey sausage works well as a substitute.
• Diced potatoes: Using canned potatoes like the Del Monte Fresh Cut Diced New potatoes saves tons of prep time. They hold their shape and soak up the creamy sauce beautifully. You could use fresh potatoes, but make sure to dice them evenly for consistent cooking.
• Heavy whipping cream: This gives the dish its rich and creamy base. If you’re looking for a lighter version, half-and-half or even whole milk works in a pinch, but the texture won’t be quite as luxurious.
• Shredded cheddar cheese: Sharp cheddar is my go-to for maximum cheesy flavor, but a Colby Jack blend adds a nice mellow twist if you prefer something milder.
• Onions: Sweet onions bring a subtle sweetness that balances the smoky sausage and rich sauce, but red onions or white onions will work too.
• Spices: A simple blend of garlic powder, onion powder, and black pepper is all you need to enhance the other ingredients without overpowering them.

Kitchen gear: What you need (and what you can totally skip)

You don’t need much in the way of kitchen gadgets for this recipe, which makes it even more appealing on busy days. But there are a couple of tools that will make your life easier:

• Slow cooker: Of course, a slow cooker is key here. Whether you have a classic Crockpot or any other brand, it’s going to do the heavy lifting. If you’re in a pinch, you could bake this dish in the oven at 350°F for about 45 minutes to an hour, but the slow cooker really allows the flavors to develop over time.
• Strainer: Draining those canned potatoes is important to prevent a watery sauce. A simple strainer or colander works perfectly for this.
• Cheese grater: If you’re shredding your own cheese (which I highly recommend for the best melt), a sturdy box grater will do the job.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get into the fun part—cooking! Here’s how you can make this crockpot wonder step-by-step:

1. Prep the slow cooker: First things first, spray your slow cooker with some non-stick spray. Trust me, this is a step you don’t want to skip. Cleaning cheesy bits off a slow cooker without this is a struggle no one needs.
2. Drain the potatoes: After draining the canned potatoes thoroughly, I like to toss them in the melted butter along with the garlic powder, onion powder, and pepper. Give everything a good mix to coat the potatoes in all those yummy flavors.
3. Add the sausage and onions: Layer in your sliced sausage and chopped onions. Stir everything together so the sausage and onions are evenly distributed among the potatoes.
4. Pour in the liquids: Next, pour in the heavy whipping cream, chicken broth, and melted cheese. Stir again until everything is combined and starting to look irresistibly creamy.
5. Cheddar cream soup: Adding just half a can of cheddar cream soup gives the dish an extra cheesy, thickened base. I’ve tried skipping this step before, and while the dish was still tasty, it lacked that perfect creamy texture.
6. Cook low and slow: Cover the slow cooker and cook on low for 5-6 hours (or on high for 3-4 hours if you’re in a rush). When the potatoes are tender, and the sauce is thick and bubbly, you know it’s ready. I like to check the seasoning about halfway through and adjust the salt and pepper if needed.
7. Cornstarch slurry (optional): If you prefer a thicker consistency, mix together 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the slow cooker about an hour before it’s done.

Variations and adaptations: Make it your own!

One of the things I love most about this recipe is how easy it is to adapt based on dietary needs or what you have on hand. Here are a few variations I’ve tried over the years:

• Gluten-free: Most of the ingredients in this dish are naturally gluten-free, but double-check your cheddar cream soup and sausage. If needed, you can swap the soup for a homemade cheddar sauce using cornstarch as a thickener.
• Vegan or dairy-free: While this is a very cheesy, creamy dish, you can still adapt it! Use a plant-based sausage, dairy-free cheese, and swap the heavy cream for a coconut cream or almond milk-based cream. It won’t be quite as rich, but it’ll still be delicious.
• Spicy kick: For those who love heat, try adding diced jalapeños or a sprinkle of crushed red pepper flakes. I’ve even stirred in a few spoonfuls of hot sauce for a zesty twist.
• Add veggies: Toss in some frozen peas, diced carrots, or chopped bell peppers for extra color and nutrition. The veggies add texture and sweetness that balance out the creaminess.

Serving and presentation ideas

For serving, I like to keep it simple. Dish out generous scoops into bowls and top with a little extra shredded cheddar or chopped fresh parsley for color. This dish pairs beautifully with a crisp side salad or some roasted vegetables for a bit of contrast. If you’re feeling indulgent, serve it alongside warm, buttery rolls to soak up all that cheesy sauce.

Drinks to complement your meal

Since this dish is rich and hearty, I usually prefer to pair it with something light and refreshing. Iced tea with a squeeze of lemon or a cold sparkling water with a splash of lime does the trick. For something a bit more special, a ginger ale or homemade lemonade adds a zesty, sweet note that contrasts beautifully with the savory flavors of the dish.

Storing and reheating tips

If you happen to have leftovers (which is rare in my house), this dish stores well in the fridge for up to 3 days. Just be sure to keep it in an airtight container. When reheating, I recommend using the stovetop over low heat to maintain the creamy texture. If the sauce thickens too much, just stir in a splash of chicken broth or milk to loosen it up. You can also reheat individual portions in the microwave—just make sure to stir halfway through to ensure even heating.

Scaling the recipe for different serving sizes

This recipe is quite flexible when it comes to serving sizes. If you’re feeding a larger group, simply double the ingredients, and you’ll be good to go. One thing I’ve noticed when scaling up is that the potatoes may need a bit more time to cook through, so keep that in mind if you’re using a larger slow cooker. For smaller servings, you can easily halve the recipe and reduce the cooking time slightly, but I’d still stick with at least 3 hours on high to ensure everything gets nice and tender.

Conclusion: Give it a try and make it your own!

I hope you give this Crockpot Cheesy Potatoes and sausage recipe a try! It’s one of those comforting meals that’s easy to pull together but tastes like you spent hours in the kitchen. And the best part? You can adjust it to suit your tastes, making it perfect for family dinners, potlucks, or even lazy weekends at home. Let me know how it turns out and any fun tweaks you make!

FAQ

1. Can I use fresh potatoes instead of canned?
Yes! Just peel and dice them into small, evenly-sized pieces. You may need to increase the cooking time slightly to ensure the potatoes are tender.

2. Can I freeze the leftovers?
This dish doesn’t freeze as well because of the dairy content—it can separate when thawed. I recommend storing leftovers in the fridge instead.

3. What can I substitute for heavy whipping cream?
You can use half-and-half or whole milk for a lighter version, though the sauce won’t be as rich. For a dairy-free option, try coconut cream or almond milk.

4. Can I cook this on the stovetop?
Yes! You can simmer everything on low heat in a large pot for about 30-45 minutes, stirring occasionally until the potatoes are tender.

5. How do I prevent the cheese from becoming gritty?
Make sure to use freshly shredded cheese and stir it in gradually to prevent it from clumping. Avoid using pre-shredded cheese, which often contains anti-caking agents that can affect the texture.

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