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Throw these Slow Cooker Cheesy Spuds and Sausage together when you're looking for something simple yet tasty. Toss ingredients in before heading out, return to smoky, cheese-covered deliciousness. Just right when you're beat but still want something homemade.
Benefits of This Dish
This dish saves your sanity on hectic days. Toss everything in the slow cooker, switch it on, and walk away until dinner. The frozen potatoes mean no cutting needed. The little ones go crazy for the cheesy goodness, while adults appreciate the savory sausage. Toss a salad alongside if you're craving something fresh.
Ingredients List
- Frozen Potatoes: One package of the O'Brien style with bell peppers
- Kielbasa: Single ring, whatever brand you prefer
- Cream Soup: Single can of the chicken variety
- Ranch Mix: One packet of the dry stuff
- Cheese: Two cups shredded Colby Jack
- Green Onions: Small bunch, diced up
- Cooking Spray: Just enough to coat pot
Step-by-Step Instructions
- Prep your cooker:
- Coat the inside with cooking spray to prevent sticking.
- Add the spuds:
- Empty the frozen potatoes straight in - they'll thaw as they cook.
- Prepare sausage:
- Cut kielbasa into coin-shaped pieces - keep them medium thickness.
- Mix in liquids:
- Add the cream soup. Scatter the ranch mix across everything.
- Blend thoroughly:
- Give it all a good stir. Ensure the potatoes get a nice coating of soup.
- Start cooking:
- Cover with the lid. Set to low for 5-6 hours. Try not to lift the lid too often - it lets the heat escape.
- Top with cheese:
- Once done, scatter cheese across the top. Wait 5 minutes for it to melt nicely.
- Final touch:
- Scatter green onions on top. Dish up while hot and the cheese is still stretchy.
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Mass Appeal Factors
Simple to throw together but tastes like you sweated in the kitchen. The cheese turns all gooey, potatoes become tender, and the sausage brings that wonderful smoky flavor. Single pot means minimal cleanup. The leftovers warm up nicely the following day too.
Ingredient Tips
Go for potatoes with peppers already mixed in - it cuts down your prep time. Any kielbasa does the job but the Polish variety has the best flavor. Grate cheese yourself - it melts way better than the bagged stuff. Want something richer? Swap in cream of mushroom instead of chicken soup.
Troubleshooting Guide
Coat your pot well or you'll fight with stuck cheese later. Cut your sausage pieces uniformly for even cooking. You don't need to stir constantly - just let it do its thing. If it looks too watery on top, leave the lid slightly ajar. Test at 5 hours - your potatoes should be nice and soft.
Pairing Suggestions
Serve with a crisp green salad for texture contrast. Some people enjoy having bread nearby to soak up the sauce. Steamed broccoli works nicely too. Want some heat? Keep hot sauce within reach. Need to boost your veggie intake? Just toss extra bell peppers into the mix.
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Customization Ideas
Watching your salt? Go with reduced-sodium soup. Fancy different protein? Try another smoked sausage variety or chicken sausage instead. Love extra cheese? Just pile more on top. Many folks add their own spice blends or fresh garlic. Adjust it to whatever your family enjoys most.
Frequently Asked Questions
- → Can I use fresh potatoes?
Yup! Dice them into small pieces, no bigger than 1/2 inch. Red potatoes are best for keeping their shape, while russets might go softer. Give them a good rinse, but peeling is optional. If going fresh, add about 1/2 cup of extra liquid since they aren't as wet as frozen. Some folks like to boil them lightly for 5 minutes first to speed up cooking. Make sure they're bite-sized so they don't take too long!
- → What other cheese works?
Plenty of choices! Sharp cheddar's bold and tasty. Monterey Jack melts like a dream. Want both? Mix 'em! Pepper Jack's got a nice kick if you like heat. Even American cheese brings a creamy vibe. Grate it fresh because pre-shredded cheeses don't melt as smoothly. Velveeta's another option for ultra-creaminess—just watch the saltiness when mixing types!
- → Can I make it without meat?
Sure can! Those plant-based sausages work well—brands like Beyond or Field Roast. Slice them up like kielbasa. Or skip the sausage and toss in more veggies: peppers, mushrooms, broccoli—you name it. For a smoky taste, smoked tofu is also a great substitute. Sprinkle in a bit of smoked paprika for flavor. With cheesy potatoes, it's filling enough even without the meat!
- → How do I know it's done?
Check the potatoes with a fork—soft all the way through means they're ready. Cheese should be melted everywhere, without any chunks left. It usually takes 4-6 hours on low or 2-3 hours on high. Crockpots vary, so peek at the minimum cook time. If the edges brown a little, that's just extra flavor! If it looks dry but the potatoes aren't tender yet, add some broth or milk. Your nose will tell you—when it smells amazing, dig in!
- → Good for freezing?
You can freeze it, but the texture isn't the same. Cool the dish completely first. Pack into single-serving containers so they're easy to reheat. It keeps in the freezer for about a month. Thaw it overnight in the fridge. Heat slowly in the microwave with frequent stirring, or cover and warm in the oven. If it seems dry, splash in a little milk while reheating. It'll hit the spot when you're in a pinch, but fresh tastes way better!
Conclusion
Liked this one? Swap it up next time with a bacon and cheese potato bake. Or dive into a hearty kielbasa and veggie stew. Love cheese? Use these flavors for a creamy potato soup with an extra-cheesy kick!