This post may contain affiliate links. Please read my disclosure.
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.
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.
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.
The full list of ingredients is included in the recipe card at the bottom of the post.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
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).
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. 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!
Recipe
Crock Pot Au Gratin Potatoes
Ingredients
- 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
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.
- 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.
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.
Nutrition
Marcia R says
You mentioned sour cream & cream cheese…but I didn’t see it in the recipe.
Danielle says
Oh gosh, I don't know how that line got in there. I updated the post. There is no sour cream or cream cheese in this.
Judy Blum says
So do I thicken the sauce before I add the cheese, then pour over the potatoes, or does it thicken while cooking! Looks delicious!
Danielle says
The butter and flour mixture should help it thicken while it cooks. Hope you love it!
Zainab says
I love that these potatoes are made in the crock pot! Definitely making these for dinner tonight!
Danielle says
Hope you love them!
Jess says
My favorite way to eat potatoes. Making them in the crock pot is going to be life-changing!
Danielle says
It makes it so easy!
Dannii says
I never would have thought to make au gratin potatoes in the slow cooker. These look delicious.
Danielle says
Thanks!
Gina says
These are so beyond creamy and delicious, what a comforting side dish for winter!
Danielle says
Thanks!
Katherine says
Oh wow, these potatoes are incredible! And so great to be able to make them in the slow cooker.
Danielle says
So glad you like them!