This decadent potato dish is a great side dish for special occasions. The creaminess of the cheese and tender potatoes will have your family coming back for seconds and thirds.
Whether you are serving them up with pork loin, honey-glazed ham or beef tenderloin, you can't go wrong with these cheesy, tender morsels of delicious potatoes!
Slow Cooker Potatoes au gratin
8
15 minutes
4 hours
4 hours, 15 minutes
Nonstick cooking spray
2 tablespoons butter
½ cup all-purpose flour
2 cups milk
1 cup heavy cream
1½ cups shredded cheddar cheese
6 medium Yukon Gold potatoes, peeled and sliced very thin, about ⅛ inch
1 cup thinly sliced yellow onion
4 cloves garlic, minced
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh thyme leaves
¾ tablespoon kosher salt
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Spray inside of a 6-quart slow cooker with nonstick cooking spray.
In a medium-sized sauce pot, melt butter on medium heat until it starts to bubble. Whisk in flour.
Gradually pour in milk and cream, whisking until smooth. Simmer for 2 minutes.
Whisk in cheddar cheese.
In a mixing bowl, gently, without breaking the potatoes, mix sliced potatoes, onions, garlic, rosemary, thyme and kosher salt.
In the slow cooker, arrange a layer of one-fourth of the potato mixture. Pour a cup of cheese sauce over potatoes. Repeat to make four layers.
Cover the slow cooker and cook on high heat for 4 hours.
Top with Parmesan cheese and parsley and serve.
Pro tip: To make these potatoes extra creamy, add a cup of sour cream!
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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