Crockpot Au Gratin Potatoes are pure comfort food! Thinly sliced potatoes in a cream sauce are slow-cooked to perfection. Save oven space during the holidays!
Or if you’ve got extra room in the oven, give this original Au Gratin Potatoes a try!
Crockpot Au Gratin Potatoes Recipe
Potatoes au gratin have always been a favorite in my home, but now they can be made in the slow cooker! Not only is this great news for summertime (tasty potatoes without heating up the kitchen with the oven), but it’s also a great option for the holidays.
When you’re preparing a few dishes for a big holiday meal, oven space is a precious commodity. Save that space for Roasted Vegetables, Sweet Potato Casserole, or Cornbread Dressing, and let the slow cooker work its magic on the potatoes!
Ingredients
- Gold Potatoes: Use a mandolin slicer for even slices. Russet potatoes work.
- Seasoned Salt and Pepper: Adjust these to taste as you build the sauce.
- Unsalted Butter: Use unsalted to control the overall saltiness of the dish.
- Garlic and Onion Powder: Have prepped before cooking so they’re ready to go.
- All-Purpose Flour: Thickens the sauce, giving it a creamy consistency.
- Milk: Whole milk works best, but if using a lower fat option, consider adding a touch more butter.
- Sour Cream: Use full-fat to prevent the sauce from breaking under heat.
- Cheddar Cheese: Look for sharp or extra sharp and shred your own cheese.
- Optional Fresh Parsley or Chives: Add just before serving to keep herbs fresh.
How To Make Au Gratin Potatoes In The Crockpot
- Prep potatoes. See “quick tip” box below.
- Make the cream sauce. Start by melting butter and mixing in flour, then slowly add milk.
- Continue the cream sauce. Once it’s thick, stir in sour cream and cheese. Mix the potatoes in until they are well coated.
- Slow cook. Spread the potatoes in the slow cooker and cook on high heat.
Quick Tip
The potatoes take some time to prepare, but by using this slicer at 1/8-inch thickness, you’ll be amazed at how quickly you can slice the potatoes for this recipe.
The Secret To Crockpot Au Gratin Potatoes
Here’s my secret for making these potatoes soft inside and crispy on the edges:
Put a few layers of paper towels on top of the crockpot! The towels soak up steam, which helps the potatoes crisp up nicely.
If you can, swap out the towels halfway through cooking. If you forget, don’t worry!
After cooking, leave the lid off for a little while while keeping the heat on. This helps the tops get a bit crispier.
Serve Crockpot Au Gratin Potatoes With
Add to your Easter spread along with this Deviled Egg Recipe, Asparagus Salad, and these easy Drop Biscuits.
Enjoy with an everyday sort of dinner alongside Grilled Chicken or Grilled Steak with a big Garden Salad.
Add to your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Winter Salad, and the best, no-knead Dinner Rolls.
Storage
Leftovers?
Fridge: Cool the potatoes, then move them to an airtight container. Keep in the fridge for up to 4 days.
Reheat: Heat up servings in the microwave or warm the whole batch in a 350°F oven until hot.
Freeze (optional): Freezing can affect the texture, but if needed, store in a freezer-safe container for up to 2 months.
More Potato Recipes
Crockpot Au Gratin Potatoes
Ingredients
- 5 cups 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, these were SO delish! I’ve made a similar recipe, oven baked, but I needed the oven dedicated to our prime rib. Thank you, Chelsea, I followed this recipe with substitution of Gruyere cheese rather than cheddar. And the paper towel tip — worked great! The family all agreed this is a keeper recipe! Five stars for sure….
I am thrilled to hear this! Thanks Cindy!
We are going to make this for Christmas dinner next week with prime rib. It’s always a challenge with oven space and baking temps because the roast starts high, then low. So, I am thrilled to find your slow cooker recipe with such great reviews! We will substitute Gruyere for the cheddar since that’s the family’s preference. Thank you!
So excited for you to try this! It’s delicious! Thanks Cynthia!
Thank you for a great recipe and notes, and the responses to questions. Helps guide a lot of things to success! This is assembled and in the crockpot and I cannot wait to try it ! Assembly went exactly as you described – thank you. Originally I was going with a different recipe and then saw some troubling reviews/input. So glad I now found your recipe. Since I had already purchased the ingredients for the former I did do some swapping. Used heavy cream plus a touch of fontina cheese instead of sour cream. Tasty going into crockpot-we shall see the end result in a bit ! Thank you 🙏
Delish! I am so thrilled you guys enjoyed this! Thanks! 🙂
I came across your recipe while doing a search for crockpot potatoes for Easter dinner. I had my doubts when I saw how thick the sauce was when I put it into the crockpot, but I decided to follow your directions exactly. So glad I did because the potatoes are PERFECT!
YAY!! So thrilled to hear this! Thanks so much Colleen! 🙂
I made it. My family loved it. So easy to make. I added a whole chopped onion instead of onion powder. Turned out great
Yay! I am so happy to hear this! Thanks Patricia! 🙂
It is cooking but I used Weber Garlic and Parmesan seasoning and kosher salt instead of the seasoned salt and the garlic powder in the sauce. It tastes delicious in the sauce. Anxious to try the entire dish in a couple of hours.
Can’t wait to hear what you thought! 🙂
I used this as my starting point and it was awesome with my changes (and I’m sure it would be delicious as written too!) For the sauce I increased the milk to 1.75-2 cups milk, the garlic and onion powder to 1 tsp each and the cheese to 2 cups (due to added ingredients.) I mixed in 1 and a 1/2 chopped sautéed onions into the sauce. I increased the potatoes to approx 5.5 cups and added approx 3 cups of cubed ham. I layered about half the potatoes in the bottom, sprinkled seasoned salt and pepper (not a lot due to the salt in the ham), added 1/2 the ham and then spread about 1/3 the sauce. Then repeated for a second layer of potatoes, seasoned salt and ham and then spread the rest if the sauce on top. It took approx 3.5 hours on high covered and then 30 minutes uncovered on high. I used a crock pot liner for easy clean up (I swear by those things!) Absolutely scrumptious!!! I served it with steamed broccoli and it was a perfect meal. Thank you!
Delicious! Thanks so much for sharing! 🙂