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
Equipment
- 6 quart slow cooker
Ingredients
- 5 cups gold potatoes, peeled and thinly sliced (Note 1)
- Seasoned salt and pepper
- 4 tablespoons unsalted butter
- ½ teaspoon each: garlic powder and onion powder
- ¼ cup white, all-purpose flour
- 1½ cups milk (we recommend whole–Note 2)
- ½ cup sour cream (we recommend full-fat–Note 3)
- 1½ cups Cheddar cheese sharp or extra-sharp (Note 4)
- Optional: Fresh parsley or chives, for topping
Instructions
- PREP SLOW COOKER: Use a crockpot liner or VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Smaller cookers may not be able to cook the potatoes evenly. If you use a smaller pan, you will have to halve this recipe.
- PREP POTATOES: Wash and peel the potatoes. Thinly slice potatoes about ⅛-inch thick. (I like to use a mandolin slicer for speed and accuracy.) Measure the potatoes — you should have 5 packed cups.
- CHEESE SAUCE: In a large nonstick pot, melt butter over low heat. Once melted, add garlic powder, onion powder plus salt and pepper to taste (I add 1¼ tsp salt + ¼ 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 in the remaining ½ of milk. Stir occasionally until mixture comes to a boil.
- SAUCE, CONT.: Once boiling, reduce the heat to medium-low and stir constantly for 1-2 minutes or until mixture is nicely thickened (See Note 5). Remove pot from heat and let cool for 2 minutes. Stir in sour cream until smooth. Stir in Cheddar cheese, mixing gently until melted and smooth. Add in the sliced potatoes and stir to coat.
- SLOW COOK: 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 crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid. Cook on high (low heat doesn't work for this recipe) for 2½ to 4½ hours, depending on the heat of your slow cooker. Slow cookers cook at different temperatures; mine takes just under 3 hours — check occasionally to avoid burning the edges or over-cooking the potatoes so they are mushy. (If you think of it, halfway through the cooking time, change out the paper towels for fresh ones. If not, don't stress it.)
- ENJOY: Once the 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.
Stumbled upon this recipe, it looks delicious so I’m trying it today as part of Easter dinner, I doubled the recipe as I am feeding 12, I tasted the cheese sauce before adding it to the crock pot … yumm
So glad to hear you liked that sauce!! Hope everyone loved these 🙂
I’m wanting to make a gluten free version of this, do you think using heavy whipping cream instead of flour would work? Any other tips? Thanks!
Actually I don’t think it will unfortunately. I think the heavy whipping cream might curdle in the slow cooker. 🙁
I made this gluten free by using Bob’s Red Mill Gluten-Free 1-1 Baking Flour for the flour ingredient. I also substituted the milk with Lactaid whole milk. It turned out fantastic. My husband said it was better than the one I made with standard ingredients. Thank you so much for this great recipe!
I am so thrilled to hear this! Thanks so much for your comment! 🙂
This is an awesome recipe! I stumbled across your website and who would have thought I’d find such a good recipe! I’ll have to make this again for my friends and family
Yay! So great to hear that you loved this! 🙂 Thanks for the comment! 🙂
Making these for our Christmas Eve meal today while we’re at church! Thanks!
Can I use red potatoes? And could I leave the skins on?
I’m sorry, I haven’t used red potatoes in this recipe and can’t say for sure how they would turn out.
Can this be doubled? Thanks!
I haven’t tried doubling it, but I’m not sure how well that would work in evenly cooking the potatoes. Sorry to not be of more help!
I made this recipe a few months ago for a church event and doubled it. It was delicious! It took about 5 hours instead of 3 so it took longer but they turned out great. I am making it again.
Thanks for sharing!!
Ahh i’m so glad to hear this Shirley! Thanks! 🙂
What size crockpot did you use for the doubles recipe?
I want to try this for our Easter dinner and was wondering about doubling the recipe. Thanks for your input here!
I am cooking now. Probably too much flour as it did not become like dough. However I plan on putting in bakeware toward the end; so I can brown in the oven and serve in a better dish rather than crockpot. Practicing a couple times. Have you ever finished in a bqking / serving dish?
Do you mean lay the paper towels on top of the potatoes where they are touching the or just under the lid?
Just under the lid! 🙂 Thanks for clarifying!
Can I put this together the night before and leave in the refrigerator and then cook the following day?
Unfortunately I think the potatoes will brown and bloat.
These potatoes look fabulous! So creamy and delicious 🙂
You rang?!?! Just love cheesy potatoes! And a homemade bechamel is a must! Thanks for sharing!!
This is the perfect side dish for every occasion! I’m thinking this should make an appearance on my family’s Thanksgiving table this year. So much yum!