These Crockpot Au Gratin Potatoes are a delicious and easy side dish that will stand out on your dinner table. With layers of tender potatoes and a creamy sauce, these cheesy potatoes are also a favorite with young and old alike.
I love to use the slow cooker to make this holiday side dish because it keeps the potatoes warm, so I have less to worry about, and it also frees up some oven space that is always needed for holiday meals.
Do you love au gratin potatoes? If so, then next time you need a simple and hearty meal for your family check out this Slow Cooker Beef and Au Gratin Potatoes recipe.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Potatoes – I like to use russet potatoes as they will hold up better in the slow cooker.
- Onion – Use a yellow or sweet onion to make these potatoes.
- Shredded cheese – I like to use medium or sharp cheddar cheese.
- Heavy cream
- Milk – Full fat or whole milk will work best in these potatoes.
- Butter – I used salted butter, however you can also use unsalted butter.
- All-purpose flour – Self-rising flour would also work if you are in a pinch.
- Seasonings – Garlic powder, paprika, salt, and black pepper.
- Fresh parsley – This is an optional garnish.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- Melt the butter in a saucepan, and then whisk in the flour to make a roux.
- Brown the roux for 1-2 minutes and then slowly whisk in the milk and heavy cream. Stir constantly under thickened.
- Stir in the cheese and seasonings and mix until melted.
- Start by layering half of the potato slices in the bottom of the prepared dish and sprinkle with half of the onions. Then top with half of the cheese sauce.
- Repeat the layers ending with the cheese sauce on top.
- Slow cook for 4-5 hours or until tender. In the last 30 minutes of cooking sprinkle the top with the cheddar cheese and allow it to melt before serving.
Hint: If you are slicing your potatoes by hand, make sure that you use a very sharp knife so that you can get thin slices.
Storage
Storage – Store leftover crock pot au gratin potatoes in an airtight container in the fridge for up to three days.
Freezing – These potatoes can also be frozen for up to three months. Allow them to cool completely before transferring to an airtight container or freezer bag.
Reheating – To reheat, transfer the potatoes to a baking dish and cover with foil. Bake at 350 degrees Fahrenheit for about 20 minutes or until heated through. Alternatively, you can microwave them in a microwave-safe dish for about 2-3 minutes or until warm.
Wendy’s Tips
- I recommend that you use a mandolin or vegetable slicers to help you get evenly sized potato slices. This will allow them to cook at the same rate.
- Don’t forget to spray your slow cooker insert before you add the potatoes as this casserole can get messy and stick to the sides.
- I don’t recommend that you use a crock pot liner, as it will cause the sliced potatoes to steam, instead of allowing the cheese to brown slightly around the edges.
What To Serve With Slow Cooker Au Gratin Potatoes
I love to serve this delicious recipe on holidays or special occasions alongside our holiday favorites such as this Cajun Turkey Breast, Crack Green Beans, and these Sweet Potato Rolls. You can never go wrong with this meal.
FAQs
The difference is that scalloped potatoes are made with a creamy sauce, and au gratin potatoes are made with a cheese sauce instead.
No, there is no need to boil the potatoes before you make this recipe.
Crockpot Au Gratin Potatoes
Equipment
- sharp knife or mandolin
- 6 quart or larger slow cooker
- medium saucepan
Ingredients
- 4 large russet potatoes peeled and thinly sliced
- 1 small onion finely chopped
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Grease the inside of your crockpot with butter or cooking spray.
- In a saucepan over medium heat, melt the butter and whisk in the flour.
- Cook for 1-2 minutes, then gradually add the milk and heavy cream, stirring constantly until the sauce thickens.
- Remove the sauce from heat and stir in 1 1/2 cups of cheddar cheese, garlic powder, paprika, salt, and pepper. Set aside.
- Layer half of the sliced potatoes in the bottom of the crockpot, followed by half of the chopped onions.
- Pour half of the cheese sauce over the potatoes and onions.
- Repeat with the remaining potatoes, onions, and cheese sauce.
- Cover and cook on low for 4-5 hours, until the potatoes are tender.
- In the last 30 minutes of cooking, sprinkle the remaining cheddar cheese on top.
- Allow it to melt before serving.
- Garnish with parsley if desired.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
More Slow Cooker Side Dish Recipes
Are you looking for slow cooker side dish recipes like this? Try these:
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.