Ingredients
2 1/2 pounds baby red potatoes, quartered (or russet potatoes, peeled and cut into 1-inch chunks)
1 small yellow onion, thinly sliced
2 cloves garlic, minced (optional but recommended)
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/2 cup chicken broth (or vegetable broth)
3 tablespoons unsalted butter, melted
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon dried thyme or dried parsley
1/4 teaspoon garlic powder (if not using fresh garlic, use 1/2 teaspoon)
2 tablespoons chopped fresh parsley or green onions, for garnish
Directions
1. Prep the slow cooker: Lightly grease the inside of your slow cooker with cooking spray or a little butter to help prevent sticking and make cleanup easier.
2. Prep the potatoes and onion: Wash and quarter the baby red potatoes (or peel and cube russets into 1-inch pieces). Thinly slice the onion. Add both to the slow cooker.
3. Make the creamy mixture: In a medium bowl, whisk together the sour cream, chicken broth, melted butter, salt, pepper, smoked paprika, dried thyme or parsley, garlic (fresh or powdered), and 1 cup of the shredded cheddar cheese.
4. Combine in the slow cooker: Pour the creamy mixture over the potatoes and onions. Use a spatula or large spoon to gently stir until the potatoes are evenly coated.
5. Cook: Cover the slow cooker with the lid and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, until the potatoes are tender when pierced with a fork. Avoid lifting the lid too often so the heat stays in.
6. Add remaining cheese: About 10–15 minutes before serving, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover again and let it melt into the potatoes.
7. Taste and adjust: Give the potatoes a gentle stir, then taste and add a pinch more salt or pepper if needed.
8. Garnish and serve: Sprinkle with chopped fresh parsley or green onions right before serving. Serve straight from the slow cooker on the warm setting to keep them hot for family dinners or potlucks.
Variations & Tips
• Bacon & Cheddar Farmhouse Potatoes: Stir in 4–6 slices of cooked, crumbled bacon along with the potatoes and onions, and sprinkle a little extra on top with the cheese at the end. • Ranch-Style Potatoes: Replace the dried thyme/parsley and garlic powder with 1–2 tablespoons of dry ranch seasoning mix. This is especially kid-friendly and great with grilled chicken. • Lighter Version: Use light sour cream and reduced-fat cheese, and swap the butter for 1 tablespoon olive oil. The texture will be slightly less rich but still creamy and comforting. • Extra Veggie Boost: Add 1–1 1/2 cups of sliced mushrooms, chopped bell peppers, or small broccoli florets in with the potatoes. Just keep the pieces bite-sized so they cook through in the same amount of time. • Make-Ahead Tip: You can chop the potatoes and onion the night before and store them in a container of cold water in the fridge (to prevent browning). In the morning, drain well, mix the sauce, and dump everything into the slow cooker. If your mornings are especially busy, you can also whisk together the sour cream mixture the night before and keep it in a separate container so you just combine and go. • Leftover Ideas: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or in a covered baking dish at 350°F until warmed through. Leftover potatoes are great smashed into a skillet with a little oil to make crispy farmhouse hash, or topped with a fried egg for an easy breakfast-for-dinner.