Crockpot Au Gratin Potatoes are the epitome of comfort food! Imagine thinly sliced potatoes, drenched in a rich, velvety cream sauce infused with savory seasonings, all slow-cooked until wonderfully tender and irresistibly cheesy. This convenient slow cooker method not only delivers mouthwatering results but also brilliantly saves precious oven space, making it an ideal side dish for festive holiday gatherings or busy weeknights.

If you have extra oven capacity and prefer the traditional baked version, you might also enjoy this classic Au Gratin Potatoes recipe. However, for sheer ease and deliciousness, our slow cooker rendition is truly unbeatable!

Ultimate Crockpot Au Gratin Potatoes: Your Go-To Recipe for Effortless Flavor

Potatoes au gratin have long held a special place at family tables, beloved for their comforting layers of potatoes and luscious cheese sauce. Now, this cherished classic is easier than ever to prepare thanks to the slow cooker! This innovative approach offers a fantastic solution for two common culinary challenges: keeping your kitchen cool during the hot summer months and freeing up valuable oven real estate during the bustling holiday season.

During the holidays, when your oven is often overloaded with a turkey, roasts, or other casseroles, the slow cooker becomes your culinary hero. Imagine seamlessly preparing this decadent potato dish without needing to juggle oven temperatures or fight for rack space. Instead, you can dedicate your oven to other showstoppers like perfectly Roasted Vegetables, a comforting Sweet Potato Casserole, or a savory Cornbread Dressing. Let your slow cooker work its magic, transforming simple potatoes into an extraordinary side dish that will delight everyone at the table.

Why You’ll Love These Slow Cooker Au Gratin Potatoes

• Unrivaled Comfort: This dish is the epitome of comfort food, offering rich flavors and a creamy texture that satisfies the soul.
• Oven-Free Convenience: Free up your main oven for other dishes, making holiday meal prep significantly less stressful. It’s also perfect for keeping your kitchen cool in warmer weather.
• Minimal Effort, Maximum Flavor: While there’s a little prep, the slow cooker does most of the work, slowly infusing the potatoes with a deeply cheesy and garlicky flavor.
• Crowd-Pleaser: Everyone loves cheesy potatoes! This recipe is guaranteed to be a hit with both adults and children, making it ideal for family dinners, potlucks, and special occasions.
• Make-Ahead Friendly: Prepare the dish ahead of time, allowing you to focus on other tasks closer to serving.

Essential Ingredients for Perfect Crockpot Au Gratin Potatoes

Crafting these irresistible slow cooker au gratin potatoes begins with selecting the right ingredients. Each component plays a vital role in achieving that signature creamy texture and rich, cheesy flavor.

• Gold Potatoes (Yukon Gold): These potatoes are ideal for au gratin due to their naturally creamy texture and slightly buttery flavor. Their waxy-starchy balance holds up well to slow cooking without becoming mushy. While Russet potatoes can be used, they are starchier and might result in a slightly different texture. For perfectly even slices that cook uniformly, a mandoline slicer is highly recommended at a 1/8-inch thickness.
• Seasoned Salt and Freshly Ground Black Pepper: These are your foundational seasonings. Remember that the salt content in cheeses can vary, so taste and adjust seasoning as you build the sauce and again before serving.
• Unsalted Butter: Using unsalted butter gives you complete control over the total sodium content of your dish, allowing you to season precisely to your preference.
• Garlic Powder and Onion Powder: These pantry staples provide a depth of savory aromatic flavor without the need for sautéing fresh garlic and onions. Have them measured and ready before you start cooking the sauce.
• All-Purpose Flour: This is the key thickener for your luscious cream sauce. It creates a roux with the butter, providing a smooth, consistent base for the liquid ingredients.
• Whole Milk: For the richest and most decadent cream sauce, whole milk is highly recommended. Its higher fat content contributes significantly to the sauce’s body and flavor. If you opt for lower-fat milk (like 2% or 1%), consider adding a touch more butter to compensate for the reduced richness and ensure the sauce maintains its luxurious consistency. Skim milk or most plant-based milks are not recommended as they tend to result in a thinner, less satisfying sauce.
• Full-Fat Sour Cream: Incorporating full-fat sour cream adds a wonderful tang and an extra layer of creaminess to the sauce. Its fat content helps stabilize the sauce, preventing it from “breaking” or curdling under heat, ensuring a perfectly smooth finish.
• Sharp or Extra-Sharp Cheddar Cheese: The quality of your cheese makes a huge difference! Opt for a good quality block of sharp or extra-sharp Cheddar and shred it yourself. Pre-shredded cheeses often contain anti-caking agents (like cellulose powder or cornstarch) that can prevent them from melting smoothly, resulting in a slightly grainy or greasy texture. Freshly shredded cheese melts beautifully and integrates seamlessly into the sauce, delivering superior flavor and texture.
• Optional Fresh Parsley or Chives: A sprinkle of fresh herbs just before serving adds a burst of color and a fresh, bright flavor that contrasts beautifully with the rich potatoes. It’s the perfect finishing touch.

Step-by-Step Guide: How to Make Au Gratin Potatoes in the Crockpot

Making delicious au gratin potatoes in your slow cooker is simpler than you might think. Follow these easy steps for a truly rewarding culinary experience:

1. Prepare Your Potatoes with Precision: The foundation of excellent au gratin potatoes lies in uniform slices. Wash and peel your potatoes thoroughly. For consistent cooking and presentation, use a mandoline slicer to achieve thin, even 1/8-inch slices. This tool is a game-changer for speed and accuracy! Measure out 5 packed cups of these perfectly sliced potatoes.
2. Craft the Silky Cream Sauce Base: In a large nonstick pot, begin by melting the unsalted butter over low heat. Once melted, add your garlic powder, onion powder, and initial amounts of salt and pepper (a good starting point is 1-1/4 tsp salt and 1/4 tsp pepper, but adjust to your taste preferences). Sauté these aromatics for about 1 minute until fragrant. Next, sprinkle in the all-purpose flour and whisk continuously for 1 minute to create a smooth roux; ensure it doesn’t brown.
3. Finish the Rich Cream Sauce: Very gradually, pour in 1 cup of milk while whisking constantly to prevent lumps. Once smooth, increase the heat to medium-high and slowly add the remaining 1/2 cup of milk. Continue to stir occasionally until the mixture comes to a gentle boil. Reduce the heat to medium-low and stir constantly for 1-2 minutes, or until the sauce is nicely thickened. A good test is to coat the back of a wooden spoon and trace a line with your fingertip; if the line holds, the sauce is ready. Remove the pot from heat and allow it to cool for 2 minutes. Stir in the full-fat sour cream until completely smooth, then gently fold in the freshly shredded Cheddar cheese until it’s fully melted and incorporated, creating a luxurious, cohesive sauce. Add your prepared potato slices to this magnificent sauce and stir gently to ensure every single slice is thoroughly coated.
4. Slow Cook to Perfection: Prepare your slow cooker by using a Crock-Pot liner or generously spraying the interior with cooking spray. Transfer the potato and sauce mixture into the slow cooker, spreading it into an even layer with the back of a spoon. For the “secret” crispy edges, place 3 layers of paper towels directly on top of the potatoes before putting on the lid. This critical step absorbs excess steam, encouraging a crispier top layer. Cook on high heat for 2.5 to 4.5 hours. Cooking times can vary significantly between slow cooker models, so it’s essential to check occasionally to prevent overcooking or burning the edges. Your potatoes are done when they are fork-tender.

The Secret to Perfectly Crispy Crockpot Au Gratin Potatoes

Achieving that desirable combination of soft, tender potatoes on the inside with slightly crispy, golden edges on top is often the holy grail for au gratin lovers. Here’s my tried-and-true secret for perfectly cooked Crockpot Au Gratin Potatoes:

Use Paper Towels to Absorb Steam: Place a few layers of paper towels directly on top of the potatoes inside the slow cooker before putting on the lid. These towels will absorb the rising steam, preventing it from condensing back onto the potatoes and making them soggy. This simple trick promotes a drier environment, allowing the top layer of potatoes to get wonderfully crispy.

For even better results, if you remember, swap out the damp paper towels for fresh ones about halfway through the cooking time. Don’t worry if you forget; the initial layers will still make a significant difference!

Crisp Up the Top After Cooking: Once the potatoes are tender and fully cooked, remove the lid entirely. Keep the slow cooker on its “Warm” or “High” setting (depending on how hot your “Warm” setting gets) for an additional 15-20 minutes. This exposure to air and continued gentle heat will help the surface of the potatoes brown and crisp up even further, giving you that delightful textural contrast. Garnish with fresh parsley or chives and enjoy promptly!

Creative Variations & Customizations

While this classic recipe for Crockpot Au Gratin Potatoes is fantastic on its own, don’t hesitate to experiment with these delicious variations:

• Cheese Power-Up: In addition to Cheddar, try a blend of Gruyère, Monterey Jack, Parmesan, or even a touch of cream cheese for added richness and flavor complexity.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cream sauce for a subtle kick. Smoked paprika can also add a lovely depth of flavor.
• Herbaceous Delights: Beyond parsley and chives, fresh thyme, rosemary, or dill can elevate the aroma and taste. Stir them into the sauce towards the end of cooking or sprinkle on top.
• Add Protein: Make it a heartier dish by stirring in cooked, diced ham, crispy bacon bits, or shredded chicken with the potatoes before slow cooking.
• Veggie Boost: Finely diced sautéed bell peppers, spinach, or caramelized onions can add extra nutrients and flavor. Add them to the sauce with the potatoes.

Perfect Pairings: What to Serve with Crockpot Au Gratin Potatoes

These versatile Crockpot Au Gratin Potatoes make a fantastic addition to almost any meal. Their rich, creamy nature pairs wonderfully with a variety of main courses and other side dishes.

• For Your Easter Feast: Brighten up your spring holiday spread by serving these potatoes alongside a classic Deviled Egg Recipe, a vibrant Asparagus Salad, and some flaky, easy Drop Biscuits. They provide a comforting anchor to a lighter seasonal meal.
• For an Everyday Dinner: Elevate your weeknight meals! These potatoes are a perfect accompaniment to savory main dishes like succulent Grilled Chicken or a perfectly cooked Grilled Steak. Complete the meal with a crisp, refreshing Garden Salad to balance the richness.
• For Thanksgiving or Christmas Tables: Free up oven space during the most wonderful time of the year! These potatoes shine on any holiday spread. Pair them with a tender Crockpot Turkey Breast, a festive Winter Salad, and the best, softest no-knead Dinner Rolls. They offer a comforting, hearty side that complements all the holiday favorites.

Explore More Delicious Potato Recipes

If you’re a potato enthusiast, there’s a world of culinary delights waiting for you! From creamy mashed potatoes to crispy roasted varieties, potatoes are incredibly versatile. Here are some more fantastic potato recipes to add to your repertoire:

• Creamed Potatoes: A wonderfully rich and velvety side dish, perfect for any meal.
• Funeral Potatoes: A classic, comforting casserole featuring hash browns, cheese, and a creamy sauce.
• Crockpot Mashed Potatoes: Achieve perfectly smooth and fluffy mashed potatoes with minimal effort in your slow cooker.
• Roasted Potatoes: Crispy on the outside, fluffy on the inside, these are a simple yet satisfying side.
• Breakfast Potatoes: The ideal savory accompaniment to eggs, bacon, or sausages for a hearty breakfast or brunch.

Frequently Asked Questions (FAQ) About Crockpot Au Gratin Potatoes

Can I use a different type of potato?

Yukon Gold potatoes are highly recommended for their creamy texture and ability to hold their shape. Russet potatoes can also be used, but they tend to be starchier and may result in a slightly different texture. Avoid very waxy potatoes like red new potatoes, as they might not absorb the sauce as well.

Why do you recommend shredding my own cheese?

Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, sometimes leading to a grainy or greasy sauce. Shredding your own cheese ensures a superior melt and a smoother, creamier sauce with better flavor.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish (slice potatoes, make sauce, combine) and store it in an airtight container in the refrigerator for up to 24 hours before transferring to the slow cooker and cooking. This is a great way to save time on busy days!

My potatoes are still hard after the recommended cooking time, what should I do?

Slow cookers vary greatly in temperature. If your potatoes are still firm, simply continue cooking for another 30-60 minutes, checking for tenderness every so often. Ensure your slow cooker is set to “High” as “Low” heat often doesn’t achieve the necessary temperature for this recipe.

How do I prevent the edges from burning?

Keep an eye on the potatoes, especially towards the end of the cooking time, as slow cookers can have hot spots. If you notice edges browning too quickly, you can gently stir them to redistribute, or if possible, place a ring of aluminum foil around the edges of the crockpot to shield them.

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
  6-quart
• Large nonstick pot

Ingredients

• 5 cups baby gold potatoes peeled and thinly sliced, see note 1
• 
  Salt and 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 I recommend whole—see note 2
• 1/2 cup sour cream I recommend full-fat
• 1-1/2 cups Cheddar cheese sharp or extra-sharp, see note 3
• Fresh parsley or chives, optional, for topping

Instructions

• Use a Crock-Pot liner or very generously spray your slow cooker with cooking spray. I used a 6-quart slow cooker. Smaller cookers may not be able to cook the potatoes evenly. If you use a smaller pan, you will have to halve this recipe.
• Wash and peel the potatoes. Thinly slice potatoes about 1/8-inch thick. (I like to use a mandolin slicer for speed and accuracy.) Measure the potatoes to get 5 packed cups.
• In a large nonstick pot, melt butter over low heat. Once melted, add garlic powder, onion powder, plus salt and pepper (I add 1-1/4 tsp salt and 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 the remaining 1/2 cup milk. Stir occasionally until mixture comes to a boil.
• Once boiling, reduce heat to medium-low and stir constantly for 1–2 minutes or until mixture is nicely thickened (see note 4). Remove pot from heat and let cool for 2 minutes. Stir in sour cream until smooth. Stir in cheese, mixing gently until melted and smooth. Add sliced potatoes and stir to coat.
• 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 Crock-Pot (this will absorb lots of moisture and keep potatoes crispier), then place on the lid. Cook on high (low heat doesn’t work for this recipe) for 2-1/2 to 4-1/2 hours, depending on the slow cooker. Slow cookers cook at different temperatures; mine takes just under 3 hours—check occasionally to avoid burning the edges or overcooking the potatoes. (If you think of it, halfway through the cooking time, change out the paper towels for fresh ones. If not, don’t stress it.)
• Once 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 Notes

Note 1: Yukon gold (also called gold, Yukon, or yellow potatoes) are my favorite potato to use. Russet potatoes will also work. Peel potatoes, rinse in cool water, and use a mandoline slicer set at 1/8-inch thickness to cut the potatoes and measure to get 5 packed full cups.

Note 2: I like whole milk best; it delivers the richest end result. But 2% and 1% will work; I do not recommend skim milk or plant-based milk alternatives.

Note 3: Avoid pre-shredded cheeses as it will make the dish greasy. (Most pre-shredded cheeses have a wax/powder coating.) Use sharp or extra-sharp Cheddar to ensure plenty of flavor!

Note 4: 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.

Storage: Cool the potatoes, then store them in an airtight container in the fridge for up to 4 days. Freezing can affect the texture, but if needed, store in a freezer-safe container for up to 2 months.

Nutrition

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, so should only be used as an approximation.