Slow Cooker Potatoes Au Gratin

Cheesy & creamy potatoes with minimal effort?? Sign me up!

This is one of those simple recipes that you just assemble and let the slow cooker work it’s magic

I’m using 4 pounds of scrubbed white potatoes, but you can use any thin skinned potatoes that you like

Thinly slice with a mandolin or sharp knife if you’re going old school

Next, measure 4 cups of whole milk, 1/3 cup of flour and 4 tablespoons of butter

Melt the butter over medium heat in a small saucepan. Sprinkle in the flour and whisk until combined and the flour cooks off a bit

Then add in the milk and whisk again

While the milk is heating, let’s shred some cheese

Speaking of cheese, this reminds me of a question we get rather frequently

What is the difference between Potatoes Au Gratin and Scalloped Potatoes?

Potatoes Au gratin means covered with breadcrumbs or cheese and then baked until browned. Scalloped potatoes are potatoes that have been baked in a creamy white sauce, similar to a bechamel and covered with seasoned bread crumbs. So the big difference between the two is cheese!

Perfect segue into the cheese section of this recipe…

I’m using an 8 ounce block of sharp cheddar and an 8 ounce block of provolone cheese. You can use whatever cheese combo you like, as long as it’s a “melty” cheese

If you happen to follow our blog, you know that when making a cheese sauce, we always shred our cheese rather than using the pre-shredded packaged cheese. Shredding block cheese makes for a smoother sauce and is actually less expensive

Once the milk is warmed, add in a 1/2 teaspoon of fresh nutmeg and a handful of cheese

Add in the shredded cheese a little at a time and whisk until smooth

Add in 2 teaspoons of fresh thyme and season with kosher salt and black pepper

Spray the slow cooker with cooking spray and add in a layer of the sliced potatoes Sprinkle the potatoes with a pinch of kosher salt and black pepper

Spoon 1/2 cup of cheese sauce over the potatoes and continue to layer potatoes, salt and pepper and cheese sauce

A trick I learned from Martha Stewart (not Martha personally, which would be super cool) but from one of her cooking shows

To prevent the potatoes from being soggy with the water condensation that builds up in the slow cooker, place a double layer of paper towels under the lid while cooking

You’ll need to change the paper towels with dry ones about half way through the cooking process

Cook on high for 4-5 hours or until the potatoes can be pierced with a knife

Sprinkle with 1/2 cup of Parmesan cheese & another sprinkle of thyme

Cook uncovered for another 10-15 minutes until the Parmesan cheese melts and the sauce sets up

And there you have it! Cheesy, bubbly Potatoes Au Gratin !

A perfect side for any meal!

Enjoy!

Simply Sundays! ~ Slow Cooker Potatoes Au Gratin

Servings: 8-10
Time: 10 minutes prep, 4-5 hours cook
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Ingredients

4 pounds of white potatoes

4 cups of whole milk

1/3 cup of flour

4 tablespoons of butter

8 ounce block of sharp cheddar cheese

8 ounce block of provolone cheese

1/2 teaspoon of fresh nutmeg

2+ teaspoons of fresh thyme

Kosher salt and black pepper as needed

1/2 cup of Parmesan cheese

Directions

Thinly slice potatoes with a mandolin or sharp knife; measure 4 cups of whole milk, 1/3 cup of flour and 4 tablespoons of butter

Melt the butter over medium heat in a small saucepan. Sprinkle in the flour and whisk until combined and the flour cooks off a bit. Then add in the milk and whisk again

Shred the blocks of cheese; once the milk is warmed, add in a 1/2 teaspoon of fresh nutmeg and a handful of cheese

Add in the shredded cheese a little at a time and whisk until smooth; add in 2 teaspoons of fresh thyme and season with kosher salt and black pepper

Spray the slow cooker with cooking spray and add in a layer of the sliced potatoes; sprinkle the potatoes with a pinch of kosher salt and black pepper

Spoon 1/2 cup of cheese sauce over the potatoes and continue to layer potatoes, salt and pepper and cheese sauce

Place a double layer of paper towels under the lid while cooking; change the paper towels with dry ones about half way through the cooking process

Cook on high for 4-5 hours or until the potatoes can be pierced with a knife

Sprinkle with 1/2 cup of Parmesan cheese & another sprinkle of thyme

Cook uncovered for another 10-15 minutes until the Parmesan cheese melts and the sauce sets up

Tools used to make this recipe

Adjustable Mandoline Slicer – 4 Stainless Steel Mandolin Blades

Simply Bamboo 18 X 12 Valencia Bamboo Cutting Board

Crock-Pot Manual Slow Cooker

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Cuisinart CTG-00-BG Boxed Grater

Zester, Raniaco Stainless Steel Grater, Cheese, Lemon, Ginger & Potato Zester with Plastic Cover, Long Ergonomic Handle with Rubber Base