Home > Side Dishes > Crockpot Au Gratin Potatoes Crockpot Au Gratin Potatoes October 15, 2015 | 89 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Crockpot Au Gratin Potatoes are pure comfort food and these are the BEST! Thinly sliced potatoes in an ultra-cheesy cream sauce are slow cooked to tender perfection. Save that precious oven space during the holidays or prepare these in the summer while keeping the oven off and the heat out of the kitchen — the slow cooker is a lifesaver for either scenario! Or if you’ve got extra room in the oven, give our original Au Gratin Potatoes a try! Crockpot Potatoes Au Gratin Recipe Potatoes au gratin have always been a favorite in my home, but now they can be made in the slow cooker! Not only is this great news for summer-time (tasty potatoes without heating up the kitchen by turning on the oven), but it’s also a great option for the holidays. When you’re preparing a few dishes for a big holiday meal, oven space is a precious commodity. Save that space for Roasted Vegetables, Sweet Potato Casserole, or Cornbread Dressing and let the slow cooker work its magic on the potatoes! A quick overview of preparing these potatoes: How To Make Au Gratin Potatoes In The Crockpot Prep potatoes. See “quick tip” box below. Prep cream sauce. We start with a roux (butter plus flour) and gradually add in some milk. Once the sauce is nice and thick, we mix in some sour cream and Cheddar cheese and voila–the perfect sauce! Toss the potatoes in the cream sauce until well coated. Slow cook. Spread the saucy potatoes in the slow cooker and let ’em cook! These Crockpot Au Gratin Potatoes cook best on high heat — unfortunately, they don’t work out so well being cooked on low. QUICK TIP The potatoes require a bit of time to prepare, but if you’ve got willing kiddos to help (or a great music playlist to listen to), the prep will fly by. Good, sharp peeler Mandoline slicer Set the Mandoline slicer at 1/8th-inch thickness and be impressed how quickly you’ll have the potatoes needed for this recipe. Our Favorite Potatoes To Use Yukon gold (also called gold, Yukon, or yellow potatoes) are our potato of choice in this Au Gratin Potatoes Crockpot Recipe. Yukon gold potatoes are small to medium-sized potatoes with a light yellow flesh, delicate skin, an irresistible creamy texture, and are ever so slightly sweet. They’re the perfect contrast to the deeply savory sauce. QUICK TIP This Crockpot Au Gratin Potatoes recipe is best with gold potatoes, but the next best option is to use Russet potatoes. Crockpot Au Gratin Potatoes Need Sharp Cheddar! Sharp cheddar — or even extra sharp– is a must for the cheese sauce. Sharp (and extra sharp) indicates a more aged cheese that will deliver a much more robust flavor. Grate your own cheese! Already-grated packaged cheese will give the sauce a powdery texture and won’t melt as nicely. (Pre-grated cheeses have a powder coating to keep shreds from clumping in the bag. This means it also keeps the cheese from melting nicely in recipes like this.) Also, while we’re talking about dairy, whole milk and full-fat sour cream are our two favorite options. Not only will these two options deliver the richest and most flavorful potatoes, but they also ensure the sauce won’t break (separate and curdle) in the slow cooker. (Lower fat dairy products are more prone to breaking the sauce.) The Secret To Crockpot Au Gratin Potatoes So here’s our secret to get these potatoes tender in the middle and crisp at the edges: Top the crockpot with a few layers of paper towels! The paper towels absorb loads of liquid (steam) which allow the potatoes to crisp up nicely. If you’re around and think about it, change out the paper towels halfway through the cook time. If you forget about it, don’t sweat it. After the potatoes are cooked through, leave the lid off for a bit while keeping the heat on. This helps get the tops of the potatoes slightly more crisp. Obviously these potatoes won’t be as crisp as oven-baked au gratin potatoes, but they still turn out pretty great. Especially considering they’re made in a crockpot! QUICK TIP Crock-Pot® is the registered trademark for a slow cooker made by Newell Brands. We refer to it generically, though, and any slow cooker that meets the basic size requirements will work just fine in our recipes. We respect the Crock-Pot brand and the accompanying trademark. What To Serve With Crockpot Potatoes Au Gratin: Enjoy with an everyday sort of dinner alongside Grilled Chicken or Grilled Steak with a big Garden Salad. Add to your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Thanksgiving Salad or Winter Salad, Thanksgiving Dressing, and the best, no-knead Dinner Rolls. Add to your Easter spread along with this Deviled Egg Recipe, Asparagus Salad, Roasted Broccoli, Cobb Salad, and these easy Drop Biscuits. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Au Gratin Potatoes 4.83 from 29 votes - Review this recipe Crockpot Au Gratin Potatoes are pure comfort food and these are the BEST! Thinly sliced potatoes in an ultra-cheesy cream sauce are slow cooked to tender perfection. Save that precious oven space during the holidays or prepare these in the summer while keeping the oven off and the heat out of the kitchen -- the slow cooker is a lifesaver for either scenario! SAVE TO RECIPE BOX Print Recipe Crockpot Au Gratin Potatoes 4.83 from 29 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Crockpot Au Gratin Potatoes are pure comfort food and these are the BEST! Thinly sliced potatoes in an ultra-cheesy cream sauce are slow cooked to tender perfection. Save that precious oven space during the holidays or prepare these in the summer while keeping the oven off and the heat out of the kitchen -- the slow cooker is a lifesaver for either scenario! Course Dinner, Side Dish Cuisine American, Vegetarian Keyword Crockpot Au Gratin Potatoes, crockpot potatoes au gratin Prep Time 30 minutes Cook Time 3 hours Total Time 3 hours 30 minutes Servings 6 -8 as a side Calories 429kcal Author Chelsea Cost $7.53 Equipment6 quart slow cooker Ingredients▢ 5 cups peeled and thinly sliced gold potatoes, (Note 1)▢ Seasoned salt & pepper▢ 4 tablespoons unsalted butter▢ 1/2 teaspoon each: garlic powder and onion powder▢ 1/4 cup white, all-purpose flour▢ 1-1/2 cups milk (we recommend whole--Note 2)▢ 1/2 cup sour cream (we recommend full-fat--Note 3)▢ 1-1/2 cups sharp or extra-sharp Cheddar cheese (Note 4)▢ Optional: Fresh parsley or chives, for toppingUS - Metric USMetric InstructionsPREP SLOW COOKER: Use a crockpot liner or VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Smaller cookers may not be able to cook through all the potatoes evenly. If you use a smaller pan, you will have to halve this recipe.PREP POTATOES: Wash and peel the potatoes. Thinly slice potatoes about 1/8th-inch thick. (I like to use a mandolin slicer for speed and accuracy.) Measure the potatoes -- you should have 5 packed cups. CHEESE SAUCE: In a large nonstick pot, melt butter over low heat. Once melted, add garlic powder, onion powder plus salt and pepper to taste (I add 1-1/4 tsp salt + 1/4 tsp pepper). Sauté 1 minute or until fragrant. Sprinkle in flour and whisk constantly for 1 minute until smooth (don't let it brown). Very gradually pour in 1 cup milk while whisking constantly. Once completely smooth, increase heat to medium high and gradually add in the remaining 1/2 of milk. Stir occasionally until mixture comes to a boil. SAUCE, CONT.: Once boiling, reduce the heat to medium-low and stir constantly for 1-2 minutes or until mixture is nicely thickened (Note 5). Remove pot from heat and let cool for 2 minutes. Stir in sour cream until smooth. Stir in Cheddar cheese, mixing gently until melted and smooth. Add in the sliced potatoes and stir to coat. SLOW COOK: Transfer the mixture to the slow cooker and press in an even layer with the back of a spoon. Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid. Cook on high (low heat doesn't work for this recipe) for 2.5 to 4.5 hours, depending on the heat of your slow cooker. Slow cookers cook at different temperatures; mine takes just under 3 hours -- check occasionally to avoid burning the edges or over cooking the potatoes so they are mushy. (If you think of it, halfway through the cooking time, change out the paper towels for fresh ones. If not, don't stress it.) ENJOY: Once the potatoes are tender and cooked through, remove the lid and gently stir the potatoes. Garnish with fresh parsley or chives and any additional salt/pepper as needed. Continue to cook without the lid for 15-20 minutes to get a bit crisper on top if desired. Enjoy promptly. Recipe NotesNote 1: Potatoes: Yukon gold (also called gold, Yukon, or yellow potatoes) are our hands-down favorite potato to use. Russet potatoes will also work. Peel potatoes, rinse in cool water and then use a Mandoline slicer set at 1/8th-inch thickness to cut the potatoes and measure to get 5 packed full cups. Note 2: Milk: We like whole milk best; it delivers the richest end result. 2% and 1% will work, but we do not recommend skim milk or plant-based milk alternatives. Note 3: Sour cream: We recommend full-fat sour cream so the sauce doesn't break (which it sometimes does with low-fat sour cream) Note 4: Cheese: Avoid the pre-shredded cheeses as it will make this dish greasy. (Most pre-shredded cheeses have a wax/powder coating.) Make sure to use sharp or extra-sharp Cheddar to ensure plenty of flavor! Note 5: Thickness check: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer. Nutrition FactsServing: 1serving | Calories: 429kcal | Carbohydrates: 43g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 227mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 738IU | Vitamin C: 39mg | Calcium: 321mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.