Slow Cooker Au Gratin Potatoes Recipe
These creamy, cheesy crockpot au gratin potatoes are the perfect side dish to save oven space for your holiday meal!
Serving8 Servings
Ingredients
- 3 lbs russet potatoes, peeled and cut into ⅛” thin slices
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups half and half
- 2 cups freshly shredded sharp cheddar cheese, divided
- ½ cup freshly shredded Parmesan cheese
- Fresh parsley, for topping
Equipment
- Mandolin Slicer, or sharp knife
Instructions
- Peel and slice potatoes, then set aside. (I used a mandolin to make the slices quickly and evenly).
- In a saucepan over medium heat, melt butter. Whisk in flour until it makes a smooth, thick roux. Add in garlic powder, onion powder, salt, pepper, and half and half. Continue whisking until the sauce starts to thicken (3-4 minutes).
- Remove from heat and stir in 1 ½ cups sharp cheddar cheese and ½ cup Parmesan cheese.
- Spray the inside of your crockpot (we used a 6-quart) with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pan. Add ⅓ of the cheese mixture, then repeat layers two more times.
- Cook on low for 5-6 hours, until potatoes are tender.
- During the last 30 minutes of cooking, add the remaining ½ cup shredded sharp cheddar cheese on top, leaving off the lid to let some of the liquid evaporate. Serve warm, topped with fresh parsley.
Notes
If you don’t mind potatoes with the peel on, or like them better that way, feel free to leave the peels on (just make sure they’re washed and dried well before slicing).
Nutrition
Calories: 421 kcal · Carbohydrates: 38 g · Protein: 15 g · Fat: 24 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.2 g · Cholesterol: 69 mg · Sodium: 522 mg · Potassium: 831 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 726 IU · Vitamin C: 10 mg · Calcium: 365 mg · Iron: 2 mg