Crock Pot Potatoes Au Gratin
Indulge in the creamy, cheesy comfort of Crock Pot Potatoes Au Gratin, an effortless take on the classic dish. Layers of thinly sliced russet potatoes and sweet yellow onions are bathed in a rich, homemade cheese sauce made with sharp cheddar, Parmesan, and a hint of dried thyme for a flavorful depth. Cooked low and slow in your Crock Pot, this recipe ensures perfectly tender potatoes infused with gooey, golden-brown goodness. Minimal prep with a luxurious result, this slow-cooker side dish is perfect for holidays, potlucks, or cozy weeknight dinners. Garnish with a sprinkle of paprika and fresh parsley for a vibrant finish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 2 small Garlic cloves
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, shredded
- 0.5 teaspoons Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Peel the potatoes and slice them thinly (about 1/8-inch thick). Use a mandoline slicer if you have one for uniform thickness.
Peel and thinly slice the onion. Mince the garlic cloves.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour to make a roux. Cook for about 2 minutes, stirring constantly, until the mixture is bubbly and lightly golden.
Gradually whisk in the milk and heavy cream, making sure to prevent lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese and 3/4 cup of shredded Parmesan cheese. Stir until smooth. Add thyme, salt, and black pepper. Adjust seasonings to taste.
Spray the inside of the Crock Pot with non-stick cooking spray or lightly grease it with butter.
Layer half of the sliced potatoes in the bottom of the Crock Pot, followed by half of the sliced onion. Pour half of the cheese sauce over the layer, spreading it evenly.
Repeat with the remaining potatoes, onion, and cheese sauce. Make sure the potatoes are fully covered with the sauce.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese on top.
Cover the Crock Pot with the lid and cook on high for 4 hours, or on low for 6-7 hours, until the potatoes are tender and the cheese is bubbly.
Once done, unplug the Crock Pot and let the dish cool for 5-10 minutes to allow the sauce to thicken slightly.
Optional: Sprinkle the top with paprika and fresh parsley for added color and flavor.
Serve warm and enjoy your creamy Crock Pot Potatoes Au Gratin!
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 6074 mg | 264% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 42.4 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3783 mg | 291% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7265 mg | 155% | |
*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.
