Crockpot Au Gratin Potatoes are the epitome of comfort food, reimagined for ultimate convenience! Picture thinly sliced potatoes bathed in a rich, velvety cream sauce, slow-cooked until melt-in-your-mouth tender with irresistibly crispy edges. This dish is not just a crowd-pleaser; it’s a strategic culinary move, especially when oven space is a precious commodity during the bustling holiday season.

If you have extra room in your oven and prefer the traditional baked method, don’t miss our classic Au Gratin Potatoes recipe. But for those seeking a hands-off approach that delivers equally spectacular results, read on!

Crockpot Au Gratin Potatoes: An Essential Slow Cooker Recipe

Potatoes au gratin have long been a cherished side dish, a decadent staple at family gatherings and holiday tables. The harmonious blend of tender potatoes and a luxurious cheese sauce is simply unparalleled. Now, imagine achieving that same beloved flavor and texture, but with the ease and convenience of your slow cooker. This innovation isn’t just fantastic news for holiday meal prep; it’s a game-changer for year-round entertaining.

During the warmer months, the thought of firing up the oven can be daunting, heating your entire kitchen unnecessarily. With this slow cooker method, you can enjoy rich, creamy potatoes au gratin without breaking a sweat, keeping your home cool and comfortable. Conversely, as holidays approach, oven space becomes gold. Between the turkey, stuffing, roasted vegetables, and a medley of other festive dishes, finding room for everything can be a culinary Tetris challenge. Our Crockpot Au Gratin Potatoes eliminate this dilemma entirely, freeing up your oven for other critical components of your feast. Let your slow cooker do the heavy lifting, delivering perfectly cooked potatoes that everyone will rave about!

Essential Ingredients for Perfect Slow Cooker Au Gratin

Creating truly remarkable Crockpot Au Gratin Potatoes begins with selecting the right ingredients. Each component plays a vital role in achieving that signature creamy texture and robust flavor profile:

• Gold Potatoes: These are our top choice for au gratin. Their waxy texture holds its shape beautifully during the long slow-cooking process, preventing them from becoming mushy. For consistent cooking and presentation, use a mandolin slicer to achieve uniform 1/8-inch slices. Russet potatoes can also be used, but may yield a slightly starchier result.
• Seasoned Salt and Pepper: These foundational seasonings are crucial. Always taste and adjust as you build your sauce to ensure a perfectly balanced flavor that complements the richness of the cheese and cream.
• Unsalted Butter: Using unsalted butter gives you complete control over the total sodium content of your dish. This is especially important when adding seasoned salt and cheese, which can contribute significant saltiness.
• Garlic Powder and Onion Powder: These provide a warm, savory depth without the sharpness of fresh garlic or onion, which can sometimes be too strong in a slow-cooked cream sauce. Have them measured and ready before you begin cooking.
• All-Purpose Flour: This is the key thickening agent for our sauce. When cooked with butter to form a roux, it creates a stable base that ensures a smooth, creamy, and luxurious consistency, preventing a watery final dish.
• Milk: For the richest, most decadent sauce, whole milk is highly recommended. Its higher fat content contributes significantly to the creaminess and mouthfeel. If you opt for lower-fat milk (2% or 1%), consider adding an extra touch of butter to compensate for the reduced richness. Skim or plant-based milks are not recommended as they can lead to a less creamy texture or curdle under heat.
• Sour Cream: Full-fat sour cream adds a wonderful tanginess and an extra layer of richness to the sauce. Its acidity also helps stabilize the sauce, making it less prone to breaking or curdling under prolonged heat.
• Cheddar Cheese: For maximum flavor impact, choose a sharp or extra-sharp Cheddar cheese. Critically, always shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents (like cellulose or starches) that can make your sauce gritty or oily and prevent it from melting smoothly. Freshly shredded cheese melts into a beautifully silky consistency.
• Optional Fresh Parsley or Chives: A sprinkle of fresh herbs just before serving adds a vibrant pop of color and a fresh, aromatic finish that brightens the rich flavors of the au gratin.

How To Master Au Gratin Potatoes in Your Slow Cooker

Preparing this comforting dish in the slow cooker is surprisingly straightforward. Follow these steps for tender, flavorful results every time:

1. Prepare Your Potatoes: The foundation of great au gratin lies in evenly sliced potatoes. Begin by peeling and rinsing your chosen potatoes (gold are recommended for their waxy texture). Use a mandolin slicer set to 1/8-inch thickness for quick and consistent results. Aim for about 5 packed cups of thinly sliced potatoes. This precision ensures uniform cooking and a delightful texture throughout the dish.
2. Craft the Creamy Roux: In a large nonstick pot, melt the unsalted butter over low heat. Once fully melted, add the garlic powder, onion powder, and your seasoned salt and pepper (we suggest starting with 1-1/4 tsp salt and 1/4 tsp pepper, then adjusting). Sauté these aromatics for about one minute until they become fragrant. Next, sprinkle in the all-purpose flour and whisk constantly for another minute until you have a smooth, pale roux. Be careful not to let it brown, as this will alter the flavor of your sauce.
3. Develop the Velvety Sauce: Gradually pour in 1 cup of milk while continuously whisking to prevent lumps. Once the mixture is completely smooth, increase the heat to medium-high and slowly add the remaining 1/2 cup of milk, stirring occasionally. Bring the mixture to a gentle boil, then reduce the heat to medium-low and continue stirring constantly for 1-2 minutes until the sauce is nicely thickened. It should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger across it (see Note 4 in recipe notes for more detail). Remove the pot from the heat and allow it to cool for two minutes.
4. Integrate Richness and Flavor: Stir in the full-fat sour cream until it’s completely smooth and incorporated. Then, gently stir in the freshly shredded Cheddar cheese until it has fully melted and the sauce is wonderfully smooth and cheesy. Finally, add your thinly sliced potatoes to the sauce, tossing them thoroughly until every slice is well coated.
5. Slow Cook to Perfection: Transfer the potato mixture to your slow cooker (lined or generously sprayed with cooking spray). Press it into an even layer using the back of a spoon. For the secret to crispy edges, place 3 layers of paper towels directly on top of the potatoes before putting on the slow cooker lid (this absorbs excess moisture). Cook on HIGH heat for 2-1/2 to 4-1/2 hours. Slow cooker temperatures vary significantly, so begin checking around the 2-hour mark for tenderness and to prevent burning the edges. Halfway through, if you remember, swap out the paper towels for fresh ones to maximize moisture absorption.
6. Finish and Serve: Once the potatoes are fork-tender and thoroughly cooked, remove the lid. Gently stir the potatoes. If desired, you can continue to cook without the lid for an additional 15-20 minutes to achieve an even crispier top layer. Garnish with fresh parsley or chives, and adjust salt and pepper to taste before serving promptly.

The Secret to Irresistibly Crispy Crockpot Au Gratin Edges

Achieving perfectly soft interiors and delightful crispy edges in a slow cooker can be tricky, as the slow cooker environment is inherently moist. However, I’ve discovered a game-changing secret that ensures your Crockpot Au Gratin Potatoes don’t just cook through, but develop that coveted golden, slightly crispy top layer:

Employ a few layers of paper towels directly on top of the potatoes before you put on the lid! This ingenious trick works by actively absorbing the steam that rises during the cooking process. Excess steam is the enemy of crispiness in a slow cooker, so by removing it, the paper towels allow the top layer of potatoes to dry out slightly and crisp up beautifully. For best results, if you’re able to, swap out the damp paper towels for fresh ones about halfway through the cooking time. Don’t worry if you forget; even one set of paper towels makes a significant difference!

Additionally, for that final touch of golden crispness:

After the potatoes are fully cooked and tender, remove the lid and continue cooking on high heat for an extra 15-20 minutes. This open-lid cooking period allows any remaining surface moisture to evaporate and encourages the top layer of cheese and potatoes to brown and crisp up even further. This step is optional but highly recommended for those who love a slightly crunchy contrast to the creamy interior.

Perfect Pairings: What to Serve with Crockpot Au Gratin Potatoes

These versatile and decadent Crockpot Au Gratin Potatoes complement a wide array of meals, making them a fantastic choice for any occasion, from casual family dinners to elaborate holiday feasts. Here are some inspired serving suggestions:

For a festive Easter spread, elevate your meal by pairing these creamy potatoes with other springtime favorites. They shine alongside a traditional glazed ham, this flavorful Deviled Egg Recipe, a vibrant Asparagus Salad, and these incredibly easy, fluffy Drop Biscuits. The richness of the potatoes balances beautifully with the fresh, lighter elements of the other dishes.

For an everyday sort of dinner, these potatoes transform a simple meal into something special. They are the ultimate accompaniment to grilled meats like juicy Grilled Chicken or a perfectly seared Grilled Steak. Complete the meal with a crisp, refreshing Garden Salad to add a touch of freshness and crunch.

When preparing your grand Thanksgiving or Christmas table, these Crockpot Au Gratin Potatoes are an indispensable addition. They effortlessly integrate into the holiday spread, pairing exquisitely with a tender Crockpot Turkey Breast, a light and refreshing Winter Salad, and the best, no-knead Dinner Rolls. The convenience of the slow cooker frees up valuable oven space, making your holiday cooking experience much smoother and more enjoyable.

Explore More Delicious Potato Recipes

If you love potatoes as much as we do, you’re in luck! Here are some other fantastic potato dishes to add to your repertoire:

• Creamed Potatoes: A wonderfully rich and simple side dish.
• Funeral Potatoes: The ultimate cheesy potato casserole for any gathering.
• Crockpot Mashed Potatoes: Another slow cooker gem for perfectly creamy mashed potatoes.
• Roasted Potatoes: Crispy, savory, and a perfect versatile side.
• Breakfast Potatoes: Start your day right with these flavorful breakfast staples.

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4.85 from 32 votes

Crockpot Au Gratin Potatoes

By
Chelsea Lords

Crockpot Au Gratin Potatoes are the ultimate cheesy comfort food! Thinly sliced potatoes simmer in a rich, creamy sauce until perfectly tender. Perfect for holidays when oven space is tight or summer days when you want to keep the kitchen cool!

Prep Time:

30 minutes

Cook Time:

3 hours

Total Time:

3 hours
30 minutes

Servings:

6
as a side

Equipment

• 6-quart Crock-Pot (recommended size for even cooking)
• Large nonstick pot (for preparing the sauce)
• Mandoline slicer (optional, but highly recommended for even slices)

Ingredients

• 5 cups gold potatoes peeled and thinly sliced (see Note 1 below for potato type and slicing)
• Salt and pepper (to taste, approximately 1-1/4 tsp salt and 1/4 tsp pepper)
• 4 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup all-purpose flour
• 1-1/2 cups milk (whole milk recommended; see Note 2 below)
• 1/2 cup sour cream (full-fat recommended)
• 1-1/2 cups Cheddar cheese (sharp or extra-sharp, freshly shredded from a block; see Note 3 below)
• Fresh parsley or chives, optional, for topping

Instructions

1. Prepare your slow cooker by using a Crock-Pot liner or generously spraying it with cooking spray. A 6-quart slow cooker is ideal for this recipe; smaller cookers may not cook the potatoes evenly, so you may need to halve the recipe.
2. Wash and peel your chosen potatoes. Using a mandolin slicer (set to approximately 1/8-inch thickness) or a very sharp knife, thinly slice the potatoes. Measure to get 5 packed cups of sliced potatoes.
3. In a large nonstick pot, melt the unsalted butter over low heat. Once the butter is melted, add the garlic powder, onion powder, salt (start with 1-1/4 tsp), and pepper (start with 1/4 tsp). Sauté for 1 minute until fragrant. Sprinkle in the all-purpose flour and whisk constantly for 1 minute until a smooth roux forms (do not let it brown). Gradually pour in 1 cup of milk while whisking continuously until smooth. Increase heat to medium-high and gradually add the remaining 1/2 cup of milk, stirring occasionally until the mixture comes to a boil.
4. Once boiling, reduce the heat to medium-low and stir constantly for 1–2 minutes, or until the mixture has nicely thickened. (See Note 4 below for how to check sauce thickness.) Remove the pot from the heat and let it cool for 2 minutes. Stir in the sour cream until smooth, then gently stir in the shredded Cheddar cheese until it is completely melted and smooth. Add the sliced potatoes to the sauce and stir until they are well coated.
5. Transfer the potato mixture to your prepared slow cooker and spread it into an even layer using the back of a spoon. Place 3 layers of paper towels directly on top of the potatoes (this step is crucial for absorbing moisture and achieving crispier edges), then secure the lid. Cook on HIGH heat for 2-1/2 to 4-1/2 hours. Cooking times can vary widely between slow cooker models; mine typically takes just under 3 hours. Check occasionally after 2 hours to ensure the edges aren’t burning and the potatoes are cooking evenly. If you think of it, swap out the damp paper towels for fresh ones halfway through the cooking time.
6. Once the potatoes are tender and fully cooked through, remove the lid and gently stir the potatoes. If desired, continue to cook without the lid for an additional 15–20 minutes on HIGH heat to achieve a slightly crisper top. Garnish with fresh parsley or chives and any additional salt and pepper as needed. Serve promptly and enjoy!

Recipe Notes

Note 1: Potato Choice and Slicing. Yukon gold potatoes (also known as gold, Yukon, or yellow potatoes) are highly recommended due to their waxy texture, which helps them hold their shape and stay tender without becoming mushy during slow cooking. Russet potatoes are an acceptable alternative but may yield a slightly starchier result. After peeling and rinsing your potatoes in cool water, use a mandoline slicer set at 1/8-inch thickness for consistent and quick slicing. Measure to get 5 tightly packed cups.

Note 2: Milk Fat Matters. For the most luscious and rich end result, whole milk is your best bet as its higher fat content contributes significantly to the sauce’s creaminess. While 2% and 1% milk can work, the sauce may be slightly less rich; consider adding a little extra butter to compensate. Skim milk and most plant-based milk alternatives are not recommended as they may not provide the desired consistency or could curdle.

Note 3: The Importance of Freshly Shredded Cheese. To ensure a perfectly smooth and non-greasy cheese sauce, always shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents like cellulose or potato starch that can prevent the cheese from melting smoothly, resulting in a grainy or oily texture. Using sharp or extra-sharp Cheddar will guarantee a robust, flavorful cheese presence in your au gratin.

Note 4: Checking Sauce Thickness (The Nappe Test). The cream sauce should be thick enough to ‘nappe’ (coat the back of a spoon). To check, lift a wooden spoon from the sauce and immediately trace a line across the back of the spoon with your fingertip. If the line holds its clear track without the sauce running back into it, your sauce is perfectly thickened. If the line doesn’t hold, the sauce needs to cook a bit longer while stirring.

Storage: Cool the potatoes completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. For reheating, use a microwave for single servings or warm a larger batch in a 350°F (175°C) oven until hot. Freezing is an option for up to 2 months, though it may slightly affect the texture. Thaw in the fridge before reheating.

Nutrition Facts

Serving: 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

Nutrition information is automatically calculated and should only be used as an approximation.

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