Making homemade Au Gratin Potatoes becomes a breeze when using your crockpot! No need to heat up or take unneeded space in the oven during large gatherings, not to mention it is easily transported and served right out of your crockpot.

Au Gratin Potatoes
Au Gratin Potatoes after being cooked in the crockpot. Absolutely delicious!

These au gratin potatoes have a great coating of sharp cheddar cheese drizzled on top, but they also are perfectly cooked by using the tip below which prevents the potatoes from becoming too mushy.

It is important to use freshly grated cheese in this recipe.  Packaged grated cheese has an additive that prevents clumping while being shipped and stored, and thus impacts the ability of the cheese to break down and become smooth when heated.

This recipe calls for sharp cheddar cheese, but you could also use a combination of sharp cheddar and gruyere for slightly different, but just as delicious, cheesy dish.

In order to prevent the potatoes from becoming too soggy, we add an absorbent towel(s) just under the lid during cooking to soak up the excess steam. We replace this one time during the cooking process and the au gratin potatoes turn out perfect each and every time!

 

Crockpot Au Gratin Potatoes

Au Gratin Potatoes
A secret to perfect Au Gratin Potatoes – freshly grated cheese!

INGREDIENTS:

4 cups Yukon Gold or Russet Potatoes, peeled and sliced

Seasoned Salt and Ground Pepper, to taste

4 tablespoons butter

4 tablespoons flour

1 teaspoon minced garlic

1/2 teaspoon onion powder

1 1/2 cups milk

1/2 cup sour cream

1 1/2 cups sharp cheddar cheese, freshly grated

Fresh parsley, chives, or green onions (optional)

Au Gratin Potatoes
Slice the potatoes evenly for best results

INSTRUCTIONS:

*Spray a 6 quart slow cooker with nonstick spray.

1. Wash and peel (optional) the potatoes. Cut into 1/4 inch slices.

2. Place a layer of potatoes at the bottom of the crockpot. Sprinkle the tops of the potatoes with seasoned salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.

3. In a medium-sized pot over medium heat, melt the butter. Whisk in the flour until a thick rue forms whisking constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.

4. Slowly add in the milk continuing to whisk and allow the mixture to thicken.

Au Gratin Potatoes
Au Gratin potatoes, cheesy and delicious!

5. Once the mixture is completely smooth and thick, mix in the sour cream and freshly grated cheddar cheese.  Whisk in a figure 8 pattern until completely melted and the mixture is smooth. Add salt and pepper to taste.

6. Remove from heat and pour cheese sauce evenly over the potatoes. Gently shake the slow cooker to allow the cheese sauce to spread evenly over the top layer and down the sides but do not stir.

7. Place 3 paper towels across the top rim of the crockpot and add the lid. The paper towels will absorb excess moisture, allowing the potatoes to become more crisp.

8. Place on high for 3-5 hours. Check potatoes at 3 hours and frequently thereafter to avoid burning the edges or overcooking. Each slow cooker cooks at different rates/heat levels.

9. Halfway through the cooking time, remove and replace the paper towels for new ones.

10. Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley, chives, or green onions. Allow to cook without the lid for an additional 15-20 minutes for a crisper top.

*Note: smaller crockpots may not be able to cook the potatoes evenly so you will need to adjust the recipe to decrease the volume if you are using less than a 6 quart crockpot.

Enjoy!

Mary and Jim

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Crockpot Au Gratin Potatoes

Ingredients

  • 4 cups Yukon Gold or Russet Potatoes peeled and sliced
  • Seasoned Salt and Ground Pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese freshly grated
  • Fresh parsley chives, or green onions (optional)

Instructions

  1. Spray a 6 quart slow cooker with nonstick spray.
  2. Wash and peel (optional) the potatoes. Cut into 1/4 inch slices.
  3. Place a layer of potatoes at the bottom of the crockpot. Sprinkle the tops of the potatoes with seasoned salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
  4. In a medium-sized pot over medium heat, melt the butter. Whisk in the flour until a thick rue forms whisking constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
  5. Slowly add in the milk continuing to whisk and allow the mixture to thicken.
  6. Once the mixture is completely smooth and thick, mix in the sour cream and freshly grated cheddar cheese.  Whisk in a figure 8 pattern until completely melted and the mixture is smooth.
  7. Add salt and pepper to taste.
  8. Remove from heat and pour cheese sauce evenly over the potatoes. Gently shake the slow cooker to allow the cheese sauce to spread evenly over the top layer and down the sides but do not stir.
  9. Place 3 paper towels across the top rim of the crockpot and add the lid. The paper towels will absorb excess moisture, allowing the potatoes to become more crisp.
  10. Place on high for 3-5 hours. Check potatoes at 3 hours and frequently thereafter to avoid burning the edges or overcooking. Each slow cooker cooks at different rates/heat levels.
  11. Halfway through the cooking time, remove and replace the paper towels for new ones.
  12. Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley, chives, or green onions. Allow to cook without the lid for an additional 15-20 minutes for a crisper top.

Recipe Notes

*Note: smaller crockpots may not be able to cook the potatoes evenly so you will need to adjust the recipe to decrease the volume if you are using less than a 6 quart crockpot.

One thought on “Crockpot Cheesy Au Gratin Potatoes – Using No Creamed Soup

  • November 7, 2017 at 11:18 am
    Permalink

    Sounds yummy! Good to encourage the grating of your cheese. Not only do you avoid the added anti-clumping agents, but also the fungicide that is added to all commercially grated cheeses. It may be “natural” , but it is a chemical additive. I think you meant “roux” for the essential cooked flour and fat — not rue ( that’s a plant). Leave it to the French to give us such a fancy word for this step! I enjoy getting your articles Very Much each week! Thanks for all that you do!

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