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Our Slow Cooker Cheesy Ranch Potatoes recipe is the undisputed champion of sides! This comfort food classic serves up creamy, hearty goodness and a zesty kick, with layers of potatoes, sour cream, cheese and Hidden Valley® Ranch Seasoning.
creamer or fingerling potatoes, halved
2 pounds
melted butter, plus more for greasing the pot
4 tablespoons
1 tablespoon
heavy cream
½ cup
sour cream
¼ cup
shredded Colby Jack or mild white cheddar cheese
1 cup
chopped parsley or dill, for garnish (optional)
For safe meat preparation, reference the USDA website.
Stir potatoes with the melted butter, then sprinkle with ranch seasoning mix. Toss well to coat evenly.
Grease the bottom and up a couple inches of the sides of a slow cooker pot with butter and place potatoes inside. Cover and cook on low for 4 hours or high for 2 hours.
Stir in the cream, sour cream and cheese. Cover and cook on high for an additional 15–20 minutes until warmed through and the cheese is melted.
Gently stir (it’s ok if the potatoes fall apart a bit). Garnish with parsley or dill, if desired, and serve warm.
Stir potatoes with the melted butter, then sprinkle with ranch seasoning mix. Toss well to coat evenly.
With butter, grease the bottom and lower sides of the inner pot in your multi-cooker, then add potatoes and 1 cup water, chicken broth or vegetable broth. Turn on the multi-cooker, secure the lid, and set pressure valve to “sealing.”
Select “manual” or “pressure cook,” and cook on high-pressure for 3 minutes. Select “cancel” to turn off the machine. Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.”
Remove the lid, stir in the cream, sour cream and cheese, then close the lid again. Switch multi-cooker to sauté mode. Cook, stirring occasionally, until cheese is melted and the mixture is warmed through.
Garnish with parsley or dill if desired, and serve warm.
* Always follow manufacturer’s instructions.
