Crockpot Au Gratin Potatoes

Au Gratin Potatoes

These Au Gratin potatoes are creamy, rich, and totally addicting.

As a kid, Au Gratin potatoes were my version of side dish heaven. Despite how much I loved them, in my 28 years, until recently, I had never attempted to make them. I grew up with a simpler version that called for cream of mushroom soup and a lot less cheese.

We recently had company for Sunday lunch, and I decided it was the perfect excuse to make Au Gratin potatoes to go with a ham. When looking up recipes, I realized it wasn't going to be easy to coordinate the cook times/temperatures of the potatoes and the ham. To make things simpler, I decided to make the potatoes in the crockpot. This resulted in me combining a few different recipes to make my own version. While it does take quite a bit longer to prepare Au Gratin potatoes in a slow cooker, it's nice that you can just make them and forget about them for a few hours. 

I made this recipe in a 4-quart crockpot and served it to 7 adults and 2 kids. We all indulged, and there were still leftovers! :) Oh, and the picture totally does not do them justice, if I do say so myself. I was in a bit of a hurry to get lunch on the table. Better picture next time. ;) 

Crockpot Au Gratin Potatoes

Ingredients

  • 4 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1/2 yellow onion, diced
  • 1/2 tsp salt (or more to taste)
  • Freshly ground pepper to taste
  • 2 cups milk
  • 1 Tbsp garlic, minced
  • 1/2 tsp dried thyme 
  • Dash of nutmeg
  • 3 lbs of potatoes, peeled and cut into 1/8 inch thick slices (I used russet potatoes)
  • 1 cup mild cheddar cheese
  • 1/2 cup sharp cheddar cheese
  • 1/4 cup feta cheese crumbles
  • Green onions, diced


Directions

  1. Start by peeling and cutting your potatoes - this is the most labor-intensive part of the process. If you're worried about the potatoes turning brown while making your cheese sauce, put them in cold water until you're ready to assemble. 
  2. Saute diced onion in 1 Tbsp butter over medium heat until tender. Set aside.
  3. Whisk together milk, garlic, pepper, thyme, and nutmeg in a large measuring cup. 
  4. In a medium saucepan, melt 3 Tbsp butter over medium heat. Mix in flour and salt, whisk constantly for one minute. 
  5. Slowly pour in the milk mixture (to the flour/butter roux) and stir over medium heat until the mixture has thickened. 
  6. Stir in the onions and then add the cheese (all at once) and continue stirring until melted - about one minute. Keep in mind, the feta may not incorporate like the cheddar - that is fine, it will melt in the crockpot. Taste and if needed, add more salt and pepper. 
  7. Arrange one layer of potatoes in the bottom of the crockpot, cover with 1/2 of the cheese sauce. (I like to arrange the potatoes on edge, in rings - like Hassleback potatoes - instead of flat.) 
  8. Arrange a second layer of potatoes and cover with the remaining cheese sauce. 
  9. Cover and cook on high for 4-5 hours (until potatoes are fork-tender).
  10. If you have a crockpot insert that is oven-safe, once the potatoes are done, put it under the broiler for a few minutes to brown the top layer of cheese.

    If you like, top with green onions or chives, and serve. 

 

I think it is safe to say that most people love anything that combines cheese and potatoes. Give this recipe a try and let me know what you think!