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CROCKPOT SWAMP POTATOES

Crockpot Swamp Potatoes

Slow-cooked to perfection, these creamy, garlicky Crockpot Swamp Potatoes are the ultimate comfort food with crispy topping, tender centers, and crowd-pleasing flavor.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 lbs Russet potatoes peeled and diced into 1-inch cubes
  • 2 cans cream of mushroom soup
  • 1.5 cups sour cream
  • 1 cup milk
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups shredded cheddar cheese
Topping
  • 2 cups crushed cornflakes
  • 0.25 cup melted butter
  • 0.5 cup Parmesan cheese

Equipment

  • Crockpot (6-quart or larger)
  • Mixing bowls
  • Chef’s knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Silicone spatula

Method
 

  1. Peel and dice potatoes into 1-inch cubes. Soak in water for 30 minutes if time allows for creamier texture.
  2. In a large bowl, whisk together cream of mushroom soup, sour cream, milk, garlic, onion, salt, and pepper.
  3. Fold potatoes and shredded cheddar cheese into the mixture. Transfer to greased Crockpot.
  4. In a separate bowl, mix crushed cornflakes, melted butter, and Parmesan. Sprinkle over the top.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and cheese is bubbly.
  6. Optional: Add topping during the final hour for extra crispiness. Garnish with chives if desired and serve warm.

Notes

Make-ahead tip: Assemble and refrigerate without topping for up to 24 hours. Add topping before cooking. Freeze uncooked assembled dish up to 3 months.