If you want a dinner that needs very little hands-on work, this slow cooker cheesy potato and sausage dish is a reliable choice. Tender potatoes, savory sausage, and a generous layer of melted cheese cook together in one pot, so you can set it up in the morning or after work and let the slow cooker do the rest.
It works well for busy weeknights, casual family dinners, or a simple meal to bring to a potluck. The potatoes soak up the flavor of the sausage and broth, and the cheese turns creamy and golden on top.
Why You Will Love This Recipe
- Hands-off cooking: Layer the ingredients, set the slow cooker, and come back to a hot meal.
- Simple ingredients: Potatoes, sausage, cheese, and a few pantry staples are all you need.
- Crowd-pleasing flavor: Smoky sausage and sharp cheese appeal to kids and adults alike.
- Easy cleanup: Most of the work happens in one slow cooker insert.
- Flexible: You can change the sausage, cheese, and seasonings to suit your taste.
Ingredients
- 2 pounds (about 900 g) baby potatoes or Yukon Gold potatoes, scrubbed and cut into 1/2-inch (1.25 cm) slices
- 12 ounces (340 g) smoked sausage or kielbasa, sliced into 1/2-inch (1.25 cm) rounds
- 2 cups (225 g) shredded sharp cheddar cheese, divided
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 g) sour cream, optional but recommended
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil or melted butter
- 1 teaspoon paprika
- 1/2 teaspoon salt, adjusted to taste
- 1/2 teaspoon black pepper
- 2 green onions, sliced, for garnish
Ingredient amounts are estimates for a standard 6-quart slow cooker. Adjust as needed for your pot size.
Ingredient Notes
Yukon Gold and baby potatoes hold their shape well during long cooking, while russet potatoes can break down and turn grainy. Smoked sausage is fully cooked and adds a lot of flavor with little effort. Sharp cheddar gives the dish a bold taste, and you can mix in Monterey Jack for extra creaminess. Sour cream is optional, but it adds richness and a silky texture to the cheese sauce.
Equipment You Will Need
- 5 to 7 quart slow cooker
- Cutting board and sharp knife
- Large skillet, if you choose to brown the sausage first
- Mixing bowl
- Measuring cups and spoons
How to Make Slow Cooker Cheesy Potato and Sausage
- Prep the potatoes. Scrub the potatoes well and slice them into 1/2-inch rounds. Keep the slices an even thickness so they cook at the same rate.
- Brown the sausage (optional). Heat a tablespoon of oil in a skillet over medium heat. Cook the sausage rounds for about 3 to 5 minutes, until the edges are lightly browned. This step adds flavor but is not required for food safety when using fully cooked sausage.
- Season the potatoes. In a large bowl, toss the potato slices with the olive oil or melted butter, paprika, salt, and pepper until every piece is coated.
- Layer the slow cooker. Grease the slow cooker insert lightly. Spread a layer of potatoes on the bottom, then add some onion, sausage, garlic, and a handful of cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese.
- Add the broth. Pour the chicken broth slowly down the side of the insert so the seasoning stays on the potatoes. Avoid pouring it directly over the top layer.
- Cook on low. Cover and cook on LOW for an estimated 4 to 6 hours, until the potatoes are fork-tender when pierced with a knife. Cook times vary by slow cooker and potato size, so start checking at the 4-hour mark.
- Add the cheese and sour cream. Remove the lid and stir the sour cream into the potatoes if using. Sprinkle the remaining cheese over the top, cover again, and let it melt for about 10 minutes.
- Garnish and serve. Scatter the sliced green onions over the top and serve straight from the slow cooker.
Pro Tips for the Best Results
- Slice the potatoes evenly so they finish cooking at the same time.
- Shred your own cheese from a block. Pre-shredded cheese is coated to prevent clumping, which can make the sauce less smooth.
- Pour the broth down the side of the insert to keep the layers from washing away.
- Check tenderness early, since slow cookers vary a lot in heat.
- Add the sour cream off the heat or near the end of cooking to keep it from separating.
Common Mistakes to Avoid
Potatoes are still firm. Thick slices or a cold start can slow down cooking. Cut the slices thinner and check the potatoes earlier next time.
The dish is watery. Too much broth can thin the cheese and make the potatoes soupy. Stick to the broth amount above, and leave the lid on as much as possible.
The cheese turns greasy or grainy. Very high heat or pre-shredded cheese can cause separation. Keep the slow cooker on low and add the cheese near the end.
Variations and Substitutions
- Spicy version: Use andouille or chorizo and add a pinch of cayenne pepper.
- Cheese swap: Use Colby Jack, Monterey Jack, or a mix of cheeses.
- Herb version: Add 1 teaspoon dried thyme or Italian seasoning with the paprika.
- Lighter version: Use turkey sausage and reduced-fat cheese, though the texture will be slightly less rich.
Serving Suggestions
Serve this dish with a crisp green salad, steamed green beans, or roasted broccoli for a balanced plate. A simple ranch or sour cream dip also works well if you want extra flavor on the side.
Storage and Reheating
Refrigerate leftovers in an airtight container within two hours of cooking. Leftovers are generally best eaten within three to four days. To reheat, warm portions in a microwave-safe dish, covered, until heated through, or warm them in a skillet with a splash of broth. Freezing is not recommended, because the potatoes can become grainy and the cheese sauce can separate when thawed.
Frequently Asked Questions
Can I make this dish ahead of time?
You can prep the potatoes and sausage the night before. Keep the sliced potatoes in cold water in the refrigerator, drain them well, and layer them in the morning.
Can I use frozen potatoes?
Frozen diced hash browns can work, but the texture will be softer. Thaw them first and reduce the cooking time, then check for doneness early.
Why did my potatoes turn out dry?
The slow cooker may have run too long, or the lid may have been lifted too often. Check the potatoes around the 4-hour mark and add a splash of broth if the top looks dry.
Can I cook this on high instead of low?
Yes, you can cook it on HIGH for about 2 to 3 hours. Check the potatoes often, because the edges can overcook more quickly on high.
Do I need to brown the sausage first?
No. Browning adds color and a deeper flavor, but fully cooked smoked sausage can go straight into the slow cooker. If you use raw sausage, cook it through before adding it.
What is your favorite slow cooker comfort food? Share your go-to recipe in the comments below.
