Description

This Creamy Cheesy Sausage & Potato Crockpot delivers a rich, comforting meal where tender potatoes and savory sausage melt into a velvety cheese sauce with minimal effort.

Ingredients

Scale

1.5 pounds breakfast sausage
3 pounds russet potatoes
1 large yellow onion
3 cloves garlic
1 cup chicken broth
2 cups heavy cream
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper
3 cups shredded cheddar cheese
Chopped fresh chives or green onions (Optional)

Instructions

Brown the raw breakfast sausage in a skillet or slow cooker insert over medium-high heat for 8 to 10 minutes until fully crumbled and browned, then add diced yellow onion to sauté for 3 minutes until translucent before stirring in minced garlic for 30 seconds.
Transfer the meat mixture to a 6-quart slow cooker if using a separate skillet, then toss in cubed russet potatoes, pour in chicken broth, and sprinkle with dried thyme, salt, and black pepper; stir gently to ensure potatoes are submerged, cover, and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Check potato doneness by inserting a fork into the cubes after the initial cooking time; they should slide in with zero resistance but hold their shape, adding more broth if the liquid has reduced too much or continuing to cook for another 30 to 45 minutes if still firm.
Turn off the heat or switch the slow cooker to WARM, pour in heavy cream to warm through for 5 to 10 minutes without boiling, then slowly add shredded cheddar cheese in batches while stirring constantly until the sauce is glossy and uniform.
Let the dish rest covered for 10 to 15 minutes to allow flavors to meld and the sauce to thicken, then ladle into bowls, garnish with chopped fresh chives or green onions, and serve immediately while hot.

Prep Time: 20 minutes
Cook Time: 360 minutes

Nutrition

Serving Size: 1

Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a saucepan with a splash of milk or broth to restore consistency, or microwave individual portions covered, stirring every minute. The dish freezes well for up to 2 months in portion-sized containers; thaw overnight in the refrigerator before reheating, noting that potato texture may soften slightly after freezing. If the sauce becomes too thick upon cooling, stir in additional milk or broth to reach the desired consistency.