Pour this 1 mixture over raw potato cubes into a slow cooker for a hearty winter dish you'll crave all season long

This slow cooker beer cheese potato dish is exactly the kind of hearty winter comfort food many Midwestern kitchens lean on when the temperatures drop. Raw Yukon Gold potato cubes go straight into the slow cooker, then get drenched in one rich, pourable mixture made from sharp cheddar, cream cheese, lager beer, Dijon mustard, and Worcestershire sauce. As it simmers low and slow, the potatoes soak up the tangy, malty cheese sauce and turn tender and creamy. It’s a simple set-it-and-forget-it recipe with pub-style flavors, ideal for busy weeknights, game days, or anytime you want something warm and satisfying with very little hands-on time.

Serve these slow cooker beer cheese potatoes hot, straight from the crock, with a sprinkle of fresh chives or parsley for color. They’re wonderful alongside roast chicken, grilled sausages, pork chops, or a simple green salad to balance the richness. You can also treat them like a cozy main dish by adding a crisp cabbage slaw or roasted Brussels sprouts on the side. A cold lager or a light, citrusy beer pairs nicely with the malty notes in the sauce, while a simple sparkling water with lemon is a good non-alcoholic option.

Servings: 6

3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
2 cups (8 ounces) sharp cheddar cheese, freshly shredded
8 ounces cream cheese, softened and cut into cubes
1 1/4 cups lager beer
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons unsalted butter, melted (optional, for extra richness)
2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Place the raw Yukon Gold potato cubes into the bowl of a 5- to 6-quart slow cooker, spreading them into an even layer. There is no need to parboil; the potatoes will cook completely in the slow cooker.

In a medium saucepan over low heat, combine the shredded sharp cheddar, cream cheese cubes, lager beer, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, onion powder, and melted butter if using.

Gently warm the mixture, stirring frequently, until the cheeses are mostly melted and the sauce is smooth and pourable. This should take about 5 to 7 minutes; avoid boiling, as that can cause the cheese to separate.

Once the beer cheese mixture is smooth, carefully pour this one unified mixture evenly over the raw potato cubes in the slow cooker, making sure most of the potatoes are coated or at least touched by the sauce.

Use a spatula or spoon to lightly stir and fold the potatoes just once or twice, distributing the sauce without breaking up the cubes. Cover the slow cooker with the lid.

Cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the sauce is thick, creamy, and bubbling around the edges.

Once cooked, gently stir the potatoes to re-coat them evenly in the beer cheese sauce. Taste and adjust seasoning with additional salt and pepper if needed.

Turn the slow cooker to Warm for serving. Garnish the top with chopped fresh chives or parsley, if desired, and serve the beer cheese potatoes straight from the slow cooker while hot.

For a deeper, nuttier flavor, swap part of the sharp cheddar for smoked cheddar or aged Gouda, keeping the overall amount of cheese the same. If you prefer to avoid alcohol, use a non-alcoholic lager or a mix of low-sodium chicken broth and a tablespoon of apple cider vinegar for a bit of tang; the flavor will be slightly different but still rich and comforting. To add protein and make this more of a one-pot meal, stir in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham during the last 30 minutes of cooking so it warms through without getting soggy. For extra texture, transfer the finished potatoes to a baking dish, sprinkle with more cheddar, and broil for a few minutes until browned and bubbly on top. You can also play with seasonings: a pinch of smoked paprika or cayenne will add gentle heat, while a teaspoon of dried thyme or rosemary will steer the dish in a more herb-forward direction. If the sauce ever seems too thick after cooking, loosen it with a splash of warm beer or milk, stirring until it reaches your preferred consistency.