Slow Cooker Au Gratin Potatoes deliver impossibly tender potatoes in a rich, creamy sauce with a golden-brown cheesy crust. This method is a game-changer, gently simmering layers into cheesy perfection with minimal hands-on work. The result is just as decadent and impressive as the traditional version, but so much more forgiving.
Nothing beats a great Slow Cooker Au Gratin Potatoes. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Slow Cooker Au Gratin Potatoes
- Effortless Elegance: A show-stopping side with a fraction of the usual hands-on work.
- Creamy Texture: Low, steady heat makes the potatoes melt-in-your-mouth tender.
- Perfect for Gatherings: Holds beautifully and frees up oven space.
- Deep, Developed Flavor: Slow simmering melds garlic, thyme, and nutmeg for a rich, complex sauce.
Ingredients & Tools
- 2.5 lbs russet or Yukon Gold potatoes
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups freshly shredded sharp cheddar cheese, divided
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ¼ tsp freshly grated nutmeg
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp unsalted butter, for greasing
Tools: A 6-quart or larger slow cooker, mandoline (highly recommended for even slices), and a small whisk.
Notes: Russet potatoes give a classic fluffy texture; Yukon Golds offer a buttery, creamier bite. Shred your own cheese for a silky, smooth sauce.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 14 g |
| Fat: | 28 g |
| Carbs: | 30 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 4 hours on High (or 6-7 on Low) | Total Time: 4 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- To peel or not to peel? That is the question! For the most traditional, velvety experience, peeling is the way to go. But if you’re using Yukon Golds and want a bit more rustic texture and added fiber, leaving the skins on works beautifully and saves you a step.
- The Slice is Right. Aim for ⅛-inch thick slices. This is where a mandoline is your best friend—it ensures every piece cooks at the same rate. If you’re using a knife, just try your best for consistency; it makes a huge difference in the final texture.
- Cheese Matters. I’ve said it before and I’ll say it again: freshly shredded cheese is non-negotiable for the creamiest sauce. A block of sharp cheddar and a wedge of Parmesan will transform this dish from good to “can I have the recipe?” great.
- Don’t Skip the Nutmeg. It might seem like a tiny, old-fashioned detail, but nutmeg has a magical way of enhancing creamy sauces without making them taste spicy. It adds a warm, nutty depth that makes the flavor profile sing.
How to Make Slow Cooker Au Gratin Potatoes
Step 1: First, get your slow cooker ready. Take that softened butter and generously grease the entire inside of your slow cooker insert. This creates a non-stick surface and helps with browning, plus it adds a lovely rich flavor. Now, in a large mixing bowl or a 4-cup liquid measuring cup, whisk together the heavy cream, whole milk, minced garlic, thyme, nutmeg, salt, and pepper. Give it a good whisk until everything is well combined—you’ll see the specks of thyme and nutmeg dancing around in the creamy liquid.
Step 2: Time to build those beautiful layers! Place a single, even layer of your potato slices on the bottom of the buttered slow cooker. It’s okay if they overlap slightly. Now, sprinkle a handful of the shredded cheddar cheese over this first potato layer. You don’t need to be too precise here; just a light, even scattering will do. Then, carefully pour a ladleful of the cream mixture over the top, letting it seep down into the cracks.
Step 3: Repeat the layering process. Add another layer of potatoes, another sprinkle of cheese, and another ladle of the cream sauce. Continue this pattern—potatoes, cheese, sauce—until you’ve used up all your potatoes and the cream mixture, finishing with a final layer of sauce. You should have about half of your cheddar cheese and all of the Parmesan left for the top. The slow cooker will look quite full, and that’s perfect—the potatoes will soften and settle as they cook.
Step 4: Now for the grand finale—the cheesy top crust. In a small bowl, mix the remaining cheddar cheese with the grated Parmesan. Sprinkle this cheesy blend evenly over the entire surface of the potatoes. This is what will become that gorgeous, golden-brown lid we’re all craving. Place the lid securely on your slow cooker.
Step 5: Cooking time! You have two great options here. For a quicker cook, set your slow cooker to High for 3.5 to 4 hours. If you have more time and want an even more hands-off approach, Low for 6 to 7 hours is ideal. The potatoes are done when they are easily pierced with a knife and the top is bubbly around the edges. The sauce will still look quite liquidy—this is normal and it will thicken up beautifully as it rests.
Step 6: For that perfect gratin finish, if your slow cooker lid doesn’t get the top quite brown enough for your liking, you have a couple of tricks. You can carefully remove the ceramic insert (using oven mitts!) and place it under a preheated broiler for 2-4 minutes, watching it like a hawk until the cheese is spotty and golden. Alternatively, let the dish rest with the lid off for 15-20 minutes before serving. This rest time is crucial—it allows the sauce to thicken and set, making serving so much easier.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not recommended; cream sauces may separate and potatoes become watery.
- Reviving: Reheat in oven at 350°F or stovetop with a splash of milk to loosen sauce.
Serving Suggestions
Complementary Dishes
- Herb-Roasted Chicken or Turkey — The juicy, savory meat is a classic partner for the rich, creamy potatoes, creating a perfectly balanced plate.
- Glazed Ham — The sweet and salty notes of a honey or brown sugar-glazed ham cut through the decadence of the potatoes in the most delightful way.
- Simple Roasted Green Beans or Asparagus — You need something green and a little crisp to provide a fresh, textural contrast to the soft, cheesy potatoes.
Drinks
- A Crisp Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these white wines act as a palate cleanser, balancing the richness of the cream and cheese beautifully.
- A Light-bodied Pale Ale — The slight bitterness and carbonation from a good pale ale can cut through the fat and refresh your taste buds between bites.
Something Sweet
- Classic Apple Pie — The warm, spiced apples and flaky crust offer a familiar, comforting end to the meal that doesn’t compete with the savory main event.
- Lemon Sorbet — For a lighter finish, a scoop of tangy, refreshing lemon sorbet is the perfect palate-cleanser after such a rich and indulgent dish.
Top Mistakes to Avoid
- Mistake: Using pre-shredded cheese. The anti-caking agents on pre-shredded cheese prevent it from melting smoothly, leading to a grainy, sometimes oily sauce instead of the velvety emulsion we’re after.
- Mistake: Skipping the rest time. I know it’s tempting to dive right in, but if you serve these potatoes straight from the slow cooker, the sauce will be soupy. Letting them rest for 15-20 minutes allows the starches to fully absorb the liquid, giving you perfect, sliceable portions.
- Mistake: Cutting the potatoes too thick. Thick slices won’t cook through evenly in the gentle heat of the slow cooker, leaving you with crunchy bits in your otherwise creamy gratin. A mandoline is your best insurance here.
- Mistake: Overcrowding with too many layers. While you want to use all your potatoes, forcefully packing them in can prevent the heat and sauce from circulating properly, resulting in uneven cooking.
Expert Tips
- Tip: Add a crispy breadcrumb topping. For an extra layer of texture, mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and a tablespoon of Parmesan. Sprinkle this over the cheese topping for the last 30 minutes of cooking (or before broiling) for a delightful crunch.
- Tip: Infuse your cream. For a next-level flavor, gently warm the cream, milk, garlic, and thyme in a saucepan before adding it to the slow cooker. Let it steep off the heat for 15 minutes, then strain out the solids. This gives you a profound garlic-thyme flavor without any bitterness.
- Tip: Make it ahead with ease. You can assemble the entire dish—layers, sauce, and all—in the slow cooker insert the night before. Just cover it tightly and refrigerate. When you’re ready to cook, let it sit on the counter for 20-30 minutes to take the chill off before starting your slow cooker.
- Tip: Rescue a thin sauce. If after resting your sauce still seems a bit too thin for your liking, mix a tablespoon of cornstarch with two tablespoons of cold milk or cream. Stir this slurry into the gratin, replace the lid, and cook on High for another 15-20 minutes to thicken.
FAQs
Can I use a different type of potato?
Absolutely! While russets and Yukon Golds are the top choices, you can experiment. Russets give a fluffier texture and absorb more sauce, while Yukon Golds are waxier and hold their shape a bit better, offering a creamier bite. I’d avoid red potatoes as they are a bit too waxy and don’t absorb the sauce as well.
Why are my potatoes still crunchy?
This usually boils down to two things: the slices were too thick, or the slow cooker wasn’t hot enough. If you’re on a tight timeline, the High setting is more reliable. If they’re still firm near the end of cooking, give everything a gentle stir to redistribute the sauce and heat, then continue cooking for another 30-60 minutes.
Can I make this recipe in the oven instead?
You sure can! Assemble the layers in a buttered 9×13 inch baking dish. Cover tightly with foil and bake at 375°F (190°C) for about 45 minutes. Then, uncover, add a little extra cheese if you like, and bake for another 20-30 minutes until golden and bubbly. The texture will be slightly different but still delicious.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheating is best done in the oven (350°F/175°C until warm) or in a covered skillet on the stovetop with a tiny splash of milk to loosen the sauce. The microwave can work but may make the potatoes a bit rubbery.
Can I freeze Slow Cooker Au Gratin Potatoes?
I don’t recommend it, honestly. Cream-based sauces tend to separate and become grainy when frozen and thawed. The potato texture also suffers, becoming watery and mushy. This dish is truly best enjoyed fresh or refrigerated for a few days.
Slow Cooker Au Gratin Potatoes
Make perfect Slow Cooker Au Gratin Potatoes with minimal effort! This easy recipe creates creamy, cheesy potato perfection every time. Get the full recipe now!
Ingredients
For the Potatoes & Sauce
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2.5 lbs russet or Yukon Gold potatoes
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1 ½ cups heavy cream
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1 cup whole milk
-
2 cups freshly shredded sharp cheddar cheese (divided)
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½ cup freshly grated Parmesan cheese
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3 cloves garlic (minced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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¼ tsp freshly grated nutmeg
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1 tsp salt (plus more to taste)
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½ tsp black pepper
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2 tbsp unsalted butter (for greasing)
Instructions
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First, get your slow cooker ready. Take that softened butter and generously grease the entire inside of your slow cooker insert. Now, in a large mixing bowl or a 4-cup liquid measuring cup, whisk together the heavy cream, whole milk, minced garlic, thyme, nutmeg, salt, and pepper.01
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Time to build those beautiful layers! Place a single, even layer of your potato slices on the bottom of the buttered slow cooker. Now, sprinkle a handful of the shredded cheddar cheese over this first potato layer. Then, carefully pour a ladleful of the cream mixture over the top, letting it seep down into the cracks.02
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Repeat the layering process. Add another layer of potatoes, another sprinkle of cheese, and another ladle of the cream sauce. Continue this pattern—potatoes, cheese, sauce—until you’ve used up all your potatoes and the cream mixture, finishing with a final layer of sauce. You should have about half of your cheddar cheese and all of the Parmesan left for the top.03
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Now for the grand finale—the cheesy top crust. In a small bowl, mix the remaining cheddar cheese with the grated Parmesan. Sprinkle this cheesy blend evenly over the entire surface of the potatoes. Place the lid securely on your slow cooker.04
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Cooking time! You have two great options here. For a quicker cook, set your slow cooker to High for 3.5 to 4 hours. If you have more time and want an even more hands-off approach, Low for 6 to 7 hours is ideal. The potatoes are done when they are easily pierced with a knife and the top is bubbly around the edges.05
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For that perfect gratin finish, if your slow cooker lid doesn't get the top quite brown enough for your liking, you have a couple of tricks. You can carefully remove the ceramic insert (using oven mitts!) and place it under a preheated broiler for 2-4 minutes, watching it like a hawk until the cheese is spotty and golden. Alternatively, let the dish rest with the lid off for 15-20 minutes before serving.06
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