When I first discovered potatoes au gratin, I didn’t even know how to pronounce it (many would argue I still don’t, but according to the internet it’s “oh grah ton”). It was at a French restaurant that was known for its home-style meals, and at first bite I was hooked.
At the time, I had thought it was out of my reach. It was this fancy dish I ate at a restaurant, and I thought you absolutely needed an oven to make it. I lacked the skill and the oven to learn how to make this and so, for the longest time, it was simply one of those dishes that escaped my grasp.
But now, here I am on my slow cooker quest to make everything I love to eat using nothing but my slow cooker. Potatoes au gratin, we meet again, and this time it seems that I have prevailed!
Pro-tip: One of the big complaints of preparing potatoes au gratin in a slow cooker is that it’s hard to get a particularly crispy top layer, and that is the primary benefit of preparing this dish with an oven instead of a slow cooker. Honestly, though, I don’t find having a crisp top layer necessary to having a tasty potatoes au gratin dish.
Pro-tip: It’s much more important to not overcook the potatoes beneath the top layer so that your potatoes au gratin don’t come out too mushy. With that in mind, depending on your slow cooker, your potatoes might be done before 3 hours is up, so if you’ve always found your cooker to cook things faster, adjust the cook time accordingly.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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