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Buttery mashed potatoes with fresh parsley garnish in a white bowl.

Crock-Pot Au Gratin Potatoes

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 516 kcal

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.
    Creamy sauce being prepared with spices in a saucepan on a gray surface.
  • Cook for 2 to 3 minutes, whisking continuously until the mixture thickens. Remove from heat and stir in the shredded cheddar cheese until smooth.
    Creamy cheese sauce with shredded cheddar cheese melting in a saucepan.
  • 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.
    Cream and sliced potatoes in an Instant Pot for creamy mashed potatoes.
  • 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.
    Creamy mashed potatoes in a black electric pressure cooker.
  • Serve the au gratin potatoes hot, garnished with fresh parsley.

Nutrition

Calories: 516kcalCarbohydrates: 50gProtein: 16gFat: 29gSaturated Fat: 17gSodium: 472mgFiber: 3g
Keyword Crock Pot Au Gratin Potatoes
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