Let your Crock-Pot do the work so you can serve up a creamy, cheesy side dish with ease.
Growing up, I always counted au gratin potatoes among my favorite side dishes. That’s partly because we only had them on holidays and special occasions. It’s definitely the type of side dish that is best for special occasions because it requires a little more work than other potato side dishes. Fortunately, this recipe for Crock-Pot au gratin potatoes is a little less labor-intensive—because the Crock-Pot does most of the work!
Admittedly, I was a little skeptical that au gratin potatoes made in a slow cooker would taste the same as those made in the oven. But the first time I tried this recipe, I was pleasantly surprised. In fact, this version might become my favorite one! The potatoes come out so tender when they’re cooked slowly, while the cheese is generously distributed throughout the entire dish, giving every bite that warm, gooey texture. Plus, even in the Crock-Pot, au gratin potatoes have that golden crust that always contributes to making this an amazing side dish that’s great for every special occasion.
Tips for amazing au gratin potatoes
Making great au gratin potatoes starts with the way you slice the potatoes. Do your best to cut them all the same size—preferably one-eighth of an inch thick. I recommend using a mandoline to make sure they are uniform, which helps ensure the potatoes cook evenly. Another tip is to put a few layers of paper towels between the lid and the rim of the Crock-Pot, but not touching the food. This absorbs excess steam and prevents condensation from dripping onto the potatoes. I also recommend swapping out the paper towels midway through cooking, as they will become saturated.
For a crispier top, toward the end of the cooking time, remove the lid and let the potatoes cook uncovered for 20–30 minutes. This allows steam to escape and helps the top layer dry out and become more crisp. Keep in mind, though, that slow cookers can’t achieve the same level of crispiness as an oven. If you want a truly golden, crispy top, you can transfer the finished potatoes to a baking dish and broil them in the oven for a few minutes before serving.
How do I store leftovers?
Allow leftover au gratin potatoes to cool, then transfer them to an airtight container. In the fridge, the leftovers will remain good for up to 4 days. You can also freeze them for up to 3 months, but the texture may become grainy. Thaw overnight in the fridge. They can be reheated in the microwave—which will yield softer results—or in a 350°F oven until hot and bubbly.
Serving suggestions
It’s easy to pair Crock-Pot au gratin potatoes with just about anything. Of course, if you’re making au gratin potatoes on a weeknight, I suggest pairing them with something simple, like Grilled Chicken Breast or Air-Fryer Grilled Chicken. I’m also a huge fan of pairing these potatoes with steak as a main course. That includes options like Oven-Cooked Top Sirloin Steak and Air-Fryer Filet Mignon. You might also be surprised to find out that au gratin potatoes are a great complement for fish dishes like Parmesan-Crusted Salmon and Baked Honey Cajun Salmon.
Ingredients
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons garlic powder
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 3 pounds russet potatoes peeled (optional) and thinly sliced, about 1/8-inch thick
- 1 medium onion chopped
- Fresh parsley chopped (for garnish)
Instructions
- Lightly coat the Crock-Pot with nonstick spray or a thin layer of butter.
- In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly. Add the garlic powder, salt, and pepper, and stir until the sauce thickens.
- Remove from heat and mix in the cheddar and Monterey Jack cheeses until melted and smooth.
- Begin by placing a third of the potato slices at the bottom of the Crock-Pot, followed by a sprinkle of a third of the chopped onion. Top this layer with a third of the cheese sauce. Continue this layering process two more times.
- Cover and cook on high until the potatoes are tender, 3-4 hours.
- Let the dish sit for about 10 minutes. Sprinkle with fresh parsley when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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