This 4-ingredient slow cooker potato gratin is the kind of side dish that earns a permanent place in summer holiday menus: simple to assemble, dependable while you are out of the house, and deeply comforting when you walk back in hungry. Thin-sliced Katahdin potatoes are especially good here because they cook up tender while still holding their shape, soaking in cream and melted cheese into soft, rich layers that feel a little like a cross between scalloped potatoes and a cozy casserole.
Serve this gratin alongside grilled burgers, barbecue chicken, hot dogs, smoked sausage, or sliced ham, especially when you want a creamy counterpoint to smoky or charred foods. A crisp green salad, tomato platter, vinegar-based slaw, or fresh corn on the cob helps balance the richness, and leftovers are excellent next to fried eggs or reheated with roasted vegetables the next day.
4-Ingredient Slow Cooker Summer Parade Day Bubbling Cheese Potato Gratin using Thin-Sliced Katahdin Potatoes
Servings: 6 to 8
Ingredients
2 1/2 pounds Katahdin potatoes, peeled and thinly sliced
2 cups shredded sharp cheddar cheese
2 cups heavy cream
1 1/2 teaspoons kosher salt
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. In a large bowl, toss the thin-sliced potatoes with the salt so the seasoning is evenly distributed.
2. Layer about one-third of the potatoes in the slow cooker, sprinkle with about one-third of the cheddar, and drizzle with about one-third of the cream. Repeat the layers two more times, finishing with cheese and cream on top.
3. Cover and cook on low for 5 to 6 hours, or until the potatoes are completely tender when pierced with a knife and the mixture is bubbling around the edges.
4. Turn the slow cooker off and let the gratin rest uncovered for 10 to 15 minutes before serving so the creamy layers can settle slightly. Spoon onto plates or into a serving bowl and serve hot.
Variations & Tips
For extra browned flavor: If your slow cooker insert is broiler-safe, transfer it carefully after cooking and place it briefly under the broiler for a minute or two to deepen the color on top. Watch closely, since the cheese can go from golden to too dark very quickly.
For make-ahead prep: Slice the potatoes a few hours ahead and keep them submerged in cold water in the refrigerator. Drain and dry them well before layering so excess water does not thin the cream.
For a different cheese profile: Sharp cheddar gives this gratin bold flavor, but you can swap in part Monterey Jack, Gruyere, or fontina for a softer melt and a slightly different finish while still keeping the recipe simple.
For best texture: Slice the potatoes as evenly as possible, ideally about 1/8 inch thick. A mandoline makes quick work of this, and even slices ensure the gratin cooks at the same rate from top to bottom.