Creamy Augratin Potatoes Crockpot
Elevate your side dish game with this irresistible Creamy Au Gratin Potatoes Crockpot recipe! Featuring perfectly tender layers of thinly sliced Russet potatoes smothered in a velvety cheddar-Parmesan cheese sauce, this dish is slow-cooked to perfection for rich, melt-in-your-mouth flavor. The creamy sauce, made from a luxurious combination of whole milk, heavy cream, and a hint of garlic and onion powder, ensures every bite is decadently satisfying. Whether served as a comforting accompaniment to holiday roasts or a hearty standalone casserole, this crowd-pleaser requires minimal prep and brings all the convenience of your crockpot. Finish with a golden broiled topping and a sprinkle of fresh parsley for a stunning presentation that tastes as good as it looks!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 as needed Cooking spray
Instructions
Peel the Russet potatoes and slice them into 1/8-inch thin rounds using a knife or mandoline slicer. Rinse the slices under cold water and pat them dry.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Spray the inside of your crockpot with cooking spray to prevent sticking.
Layer the potato slices evenly in the crockpot, slightly overlapping each layer.
Pour a portion of the cheese sauce over the potato layer, spreading it evenly to coat. Repeat this process layering potatoes and cheese sauce until all the ingredients are used, finishing with a layer of cheese sauce on top.
Cover the crockpot with its lid and set it to cook on HIGH for 4 hours or LOW for 6-7 hours, until the potatoes are fork-tender.
If desired, transfer the cooked potatoes to an oven-safe dish, top with additional cheese, and broil for 2-3 minutes to create a golden, crispy topping.
Garnish with freshly chopped parsley before serving. Enjoy your creamy au gratin potatoes!
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 149.5 g | 748% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 5598 mg | 243% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 35.7 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3303 mg | 254% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6723 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
