Let your Crock-Pot do the work—au gratin potatoes are a dream in your slow cooker and turn out perfectly rich and cheesy.
Growing up, I loved au gratin potatoes but was surprised when I first saw the recipe name in print! Since I wasn’t a French speaker, the “aww grah-ton” I knew how to pronounce definitely looked weird spelled “au gratin.” Au gratin simply refers to any dish covered with breadcrumbs or grated cheese and browned until golden and bubbling. It’s a simple name for a decadently creamy and rich dish with a long history.
The dish has roots in the Dauphiné region in France and is believed to have been first made in the late 18th century. It was a filling, hearty dish made up of sliced potatoes, milk, and garlic, and baked until the top was crisp and browned. Cheese (and sometimes even eggs) were added much later, and not in every region. Today, it is often served as a side to steak, ham, or roast.
You will love Crock-Pot au gratin potatoes at big gatherings, as using your slow cooker frees up the oven for other dishes. But it’s not just a dish meant for special occasions. On a weeknight, you can let the slow cooker do most of the heavy lifting so you have time for making the rest of the meal. The taste is rich and irresistible, with the tender potato slices bubbling in the creamy cheese sauce.
Potatoes Au Gratin Vs. Scalloped Potatoes
Here in the States, people sometimes use the term “potatoes au gratin” interchangeably with “scalloped potatoes.” So, are they the same thing? Not really. Potatoes au gratin always has cheese between the layers, while scalloped potatoes are usually only made with cream or milk. While the two are undoubtedly similar in texture, the flavors differ because of the cheese in the potatoes au gratin.
How Do I Store Leftovers?
Once cooled, leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat the potatoes either in the microwave or oven until piping hot.
Can I Prep This Ahead?
Yes. Assemble the dish through Step 4. Place the filled slow cooker insert into your fridge and refrigerate for up to 24 hours. Let the insert sit on the countertop for about 30 minutes to warm up before placing it into the slow cooker and turning it on to cook mode.
Serving Suggestions
As far as what to serve with Crock-Pot au gratin potatoes, it goes with a lot of different dishes. For instance, serve alongside mains like Pan-Seared Steak or One-Pan Roasted Chicken And Vegetables. For a pescatarian meal, serve the potatoes with Salmon In Parchment Paper. Add a green vegetable or a Caesar Salad, and you’ve got a well-rounded meal.
Crock-Pot Au Gratin Potatoes
Ingredients
- 4 1/2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt plus more, to taste
- 1/2 teaspoon black pepper
- 1 3/4 cups sharp cheddar cheese shredded
- 3 pounds russet potatoes peeled and sliced into 1/8-inch thick slices
- Fresh chopped parsley for garnish
Instructions
- Spray a 6-quart Crock-Pot with nonstick cooking spray.
- In a medium saucepan over medium-high heat, melt the butter. Add the flour and stir until combined. Whisk in the half-and-half, garlic powder, onion powder, salt, and pepper.
- Cook for 2 to 3 minutes, whisking continuously until the mixture thickens. Remove from heat and stir in the shredded cheddar cheese until smooth.
- Layer a third of the sliced potatoes in the bottom of the Crock-Pot. Pour about a third of the cheese sauce over the potatoes. Repeat these layers two more times, ending with the cheese sauce on top.
- Cover the Crock-Pot and cook on high for 3 to 4 hours, until the potatoes are tender. Remove the lid for the last 30 minutes to allow the sauce to thicken.
- Serve the au gratin potatoes hot, garnished with fresh parsley.
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