Slow Cooker 5-Ingredient Creamy Mini Potato Brunch
Slow Cooker 5-Ingredient Creamy Mini Potato Brunch is an easy, comforting dish made with tender baby potatoes, creamy sauce, savory cheese, and simple seasonings. It is perfect for a relaxed weekend breakfast, holiday brunch, potlucks, or a hearty side dish.
The slow cooker gently cooks the potatoes until tender while the creamy sauce and cheese create a rich coating around every bite.
Ingredients
- 2 pounds baby potatoes, halved
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
How to Make Slow Cooker Creamy Mini Potato Brunch
1. Prepare the Potatoes
Wash the baby potatoes thoroughly and cut them in half. If the potatoes are very small, they can be left whole.
2. Combine the Ingredients
Place the potatoes in a 4- to 6-quart slow cooker.
Add the cream of mushroom soup, sour cream, garlic powder, and shredded cheddar cheese.
Stir gently until the potatoes are evenly coated.
3. Slow Cook
Cover and cook on LOW for 4–5 hours, or until the potatoes are fork-tender.
Stir gently once or twice during cooking if needed.
4. Finish and Serve
Once the potatoes are tender, stir gently to redistribute the creamy sauce.
Serve warm directly from the slow cooker.
Tips for the Best Creamy Mini Potatoes
Choose baby potatoes that are similar in size so they cook evenly.
Avoid cutting the potatoes too large because they will take longer to become tender.
Keep the slow cooker covered as much as possible during cooking.
For a golden cheesy finish, sprinkle a little additional cheddar over the top during the final 15 minutes.
Serving Suggestions
These creamy potatoes are delicious alongside:
- Scrambled eggs
- Bacon
- Sausage
- Ham
- Fresh fruit
- Biscuits
- Toast
- Breakfast casseroles
They can also be served as a dinner side with roasted chicken, pork chops, or grilled steak.
Make-Ahead Instructions
The potatoes can be assembled in the slow cooker several hours before cooking. Keep them refrigerated until you are ready to begin cooking.
For the best texture, cook and serve the potatoes the same day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop, adding a small splash of milk if the sauce becomes too thick.
Recipe Card
Prep Time: 10 minutes
Cook Time: 4–5 hours
Total Time: About 5 hours
Servings: 6
Ingredients
- 2 pounds baby potatoes, halved
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
Instructions
- Place halved baby potatoes in the slow cooker.
- Add cream of mushroom soup, sour cream, cheddar cheese, and garlic powder.
- Stir gently to coat the potatoes.
- Cover and cook on LOW for 4–5 hours, until fork-tender.
- Stir gently and serve warm.