Easy Slow Cooker Potatoes Au Gratin

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Crock pot Au Gratin Potatoes are the ultimate easy-to-make comfort food. The perfect side dish for any holiday dinner, these potatoes are a carb lovers dream.

cheesy potatoes and sliced onions garnished with parsley

Who ever thought we'd be making classic au gratin potatoes in the slow cooker? I mean, layering potatoes in a crock pot, smothering them in a cheesy sauce and letting the crock pot do it's magic.

Plus, you can make these even when it's a million degrees out. Au gratin potatoes without even having to turn the oven on.

I mean, we love these Scalloped Potatoes , but oven heat is real. Plus, it doesn't take up space in the oven so you can cook your other dishes.

**these Instant Pot scalloped potatoes are a pretty amazing option as well!

And as an added bonus, we're making these layered with slices of onion for a creamy, cheesy, oniony goodness.

Don't forget to check out the au gratin potatoes story!

Ingredients

Yukon gold potatoes are the best to use for this recipe, however, you can also use russet if push comes to shove.

I use sharp cheddar cheese in this, but you can also use Monterrey Jack, pepper jack, blue cheese or any cheese you'd like.

Full fat cream cheese and sour cream are highly recommended for the best consistency.

The full list of ingredients is included in the recipe card at the bottom of the post.

Step By Step Instructions

Spray the crock pot generously with non stick cooking spray.

Slice the potatoes in ¼ inch slices and layer in the bottom of the crock pot, alternating them with slices of onion.

In a skillet, melt the butter and flour over medium low heat, whisking constantly. Cook for 2-3 minutes while whisking.

SLOWLY pour the milk in while continuing to whisk.

Stir in the salt and pepper (and any other seasonings if you've chosen to add them).

bechamel sauce with seasonings cooking in a skillet

Remove from heat and stir in the cheese.

Pour the cheese mixture over the potatoes and shake the crock pot to let it sink into all the crevices.

cheese sauce over sliced potatoes in a crock pot

Place a layer of paper towels over the top (under the lid) and cook on high for 3-4 hours. Potatoes should be easily pierced with a fork when done.

Turn the heat off and let the potatoes sit for 10 minutes.

Make it a whole meal with these favorites:

Serve it with this Honey Ham, Roasted Turkey or this Roasted Duck
Parmesan Cauliflower and/or Roasted Frozen Broccoli
Cajun Style Oyster Dressing or Mexican Cornbread Stuffing
You'll definitely want these Pecan Pie Bars or Pumpkin Pie Bars for dessert.

Variations

Add diced ham in with the potatoes.
Add 1-2 sliced jalapenos in with the potatoes.
Add sliced red or green bell peppers in with the potatoes.
Put 8-12 smashed garlic cloves in with the potatoes.
Stir in ¼ cup of blue cheese for an extra burst of flavor.

Expert Tips

Using paper towels under the lid help to keep the potatoes from getting soggy.
Shred the cheese from the block instead of using pre-shredded as the pre-shredded doesn't melt as smoothly.
Use a mandolin to slice the onions and potatoes.
Whole milk will provide the best, creamiest results.

Did you make this recipe? Rate it and leave a comment below to let me know what you think!

a spoon of au gratin potatoes

▢ 4 large yukon gold potatoes sliced in ¼" slices
▢ 1 large onion sliced in ¼" slices
▢ 6 tablespoon unsalted butter
▢ 4 tablespoons flour
▢ 2 cups whole milk
▢ 1 tablespoon salt
▢ 2 teaspoons pepper
▢ 2 cups shredded cheddar cheese

Cook Mode Prevent your screen from going dark

Spray the crock pot generously with non stick cooking spray.
Slice the potatoes in ¼ inch slices and layer in the bottom of the crock pot, alternating them with slices of onion.
In a skillet, melt the butter and flour over medium low heat, whisking constantly. Cook for 2-3 minutes while whisking.
SLOWLY pour the milk in while continuing to whisk.
Remove from heat and stir in the cheese.
Pour the cheese mixture over the potatoes and shake the crock pot to let it sink into all the crevices.
Place a layer of paper towels over the top (under the lid) and cook on high for 3-4 hours.
Turn the heat off and let the potatoes sit for 10 minutes.

Using paper towels under the lid help to keep the potatoes from getting soggy.
Shred the cheese from the block instead of using pre-shredded as the pre-shredded doesn't melt as smoothly.
Use a mandolin to slice the onions and potatoes.
Whole milk will provide the best, creamiest results.