The cheese potatoes are so good! Sticky cheese combined with hash browns makes an incredibly comforting topping. They are ideal for a daily meal, for the holidays, or even perfect for a shared meal.
Ingredients
1 bag frozen diced potatoes (32 ounces)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 1/4 cup shredded Colby jack cheese
1 1/4 cup shredded sharp cheddar cheese
2 cups milk
4 tablespoons butter (cubed or sliced)
Instructions
Place the frozen potatoes in the Crock-Pot and season with salt, pepper, parsley, paprika, garlic powder, and onion powder. Mix to combine.
Add 1 cup Colby Jack cheese and 1 cup Sharp Cheddar cheese. Mix to combine.
Pour in milk and top potatoes with pats of butter.
Place the lid on the slow cooker and cook on LOW for 4 hours or HIGH for 2 hours. Stir halfway through.
10 minutes before serving stir potatoes and sprinkle the remaining Colby Jack and Cheddar Cheeses on top. Turn the Crock-Pot off and replace the lid.
Once the cheese is completely melted, serve and enjoy!
