Slow Cooker Au Gratin Potatoes are easy, creamy and cheesy. They make a great side dish for holiday meals or for dinner any night of the week.
Wouldnโt it be nice if we all have double ovens to help for the holidays? However, since not all of us have the room for double ovens we have to get a little creative. Thatโs where the slow cooker comes in handy. Letโs not talk about how many Crock Pots that I own. I may or may not own four different slow cookers.
My family loves cheese and potatoes mixed together. And, these slow cooker cheesy au gratin potatoes do not disappoint. I donโt just make them for holidays I also make them on weekdays for busy dinner nights along with a quick protein.
Next time give this Copycat Chick-fil-a Mac and Cheese recipe a try.
Frequently Asked Questions About Slow Cooker Au Gratin Potatoes
What is the difference between scalloped potatoes and au gratin potatoes?
The short answer is cheese! Scalloped potatoes are usually coated in a creamy sauce that is flavored with garlic or herbs.
On the other hand au gratin potatoes are cheesy. In our household we LOVE cheese and therefore we always prefer au gratin potatoes over creamy scalloped potatoes.
Can I use a different type of potato?
Yes! You can absolutely use russet potatoes or red potatoes instead of yukon gold potatoes. I prefer the creamy and buttery taste of yukon gold potatoes. However, if you have red potatoes or russet potatoes on hand they will work just fine in your Crock Pot Au Gratin Potatoes.
Can I freeze Slow Cooker Au Gratin Potatoes?
No. Unfortunately potatoes just do not freeze well. They just turn to mush and become a little soupy. On top of the potatoes becoming mushy you also risk the cheese sauce separating. So, itโs best to eat these potatoes fresh.
You can however store leftovers in the fridge for up to 5 days.
Why did you put these potatoes in the oven?
I moved these au gratin potatoes over to the oven because my family loves the crispy top of the potatoes. If you donโt care if your potatoes have a crispy topping you can just add the potatoes to your cheese sauce in your slow cooker and then serve from the slow cooker.
What can I top these potatoes with?
- Sour cream
- Chives
- Cooked bacon
- Parsley
- Green onions
- Cooked diced ham
- Vegetables like broccoli or asparagus
Slow cooker Au Gratin Potatoes
- Yukon Gold potatoes, cut crosswise into ยผโ thick slices
- heavy cream or half and half
- sour cream
- chicken or vegetable broth
- shredded Cheddar cheese, divided
- salt & pepper
- garlic powder
- smoked paprika
- ground mustard
How To Make
Spray the slow cooker insert with cooking oil. Spray a 9×13 casserole dish with cooking oil.
Steps 1-2: Add the sliced potatoes and 1 cup of the broth to the slow cooker.
Step 3: Cover and cook for 6 hours on low or 3 hours on high or until potatoes are tender (check halfway through for tenderness).
Step 4: Using a slotted spoon, remove the potatoes from the slow cooker and place in the prepared casserole dish.
Steps 5-6: Add remaining broth, spices and 1 cup of the shredded cheese to the slow cooker. Mix well. Keep the slow cooker on high until the cheese melts.
Steps 7-8: Pour mixture over the potatoes in the casserole dish and toss gently to coat well. Sprinkle remaining cheese over potatoes.
Step 9: Preheat oven broiler. Place potatoes under a broiler until they are brown and bubbling. Remove and serve.
Cooking Tips
Place a layer of paper towels between your slow cooker lid and your slow cooker liner. This will keep moisture for building up under your lid and dripping into your potatoes.
If your slow cooker cooks slowly use the high setting to help your potatoes get tender.
Leave the skins on your potatoes for a more rustic side dish
More Slow Cooker Recipes
Slow Cooker Au Gratin Potatoes
Equipment
- Slow Cooker or Crock Pot
Ingredients
- 3 pounds Yukon Gold potatoes cut crosswise into ยผโ thick slices
- 1 cup heavy cream or half and half
- 1 cup sour cream
- 2 cups chicken or vegetable broth
- 2 cups shredded Cheddar cheese divided
- 1 teaspoon salt & pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
Instructions
- Spray the slow cooker insert with cooking oil. Spray a 9×13 casserole dish with cooking oil.
- Add the sliced potatoes and 1 cup of the broth to the slow cooker.
- Cover and cook for 6 hours on low or 3 hours on high or until potatoes are tender (check halfway through for tenderness).
- Using a slotted spoon, remove the potatoes from the slow cooker and place in the prepared casserole dish.
- Add remaining broth, spices, and 1 cup of the shredded cheese to the slow cooker. Mix well. Keep the slow cooker on high until the cheese melts.
- Pour mixture over the potatoes in the casserole dish, and add the sour cream and heavy cream, and toss gently to coat well. Sprinkle remaining cheese over potatoes.
- Preheat oven broiler. Place potatoes under a broiler until they are brown and bubbling. Remove and serve.
Wendy says
Woops! How did I leave that step out? You add the sour cream and heavy cream when you add the ingredients to the baking dish.