Welcome to the ultimate guide for creating the most luscious, creamy, and undeniably cheesy potatoes your slow cooker has ever produced. After more than a decade in the kitchen, experimenting with countless cheesy potato variations, I can confidently say these Crockpot Cheesy Au Gratin Potatoes are truly exceptional. This recipe delivers a rich, velvety texture and a profound slow-cooked flavor that only comes from allowing ingredients to meld beautifully over time. Say goodbye to burnt edges and dry, unevenly cooked potatoes; with this method, every bite is a perfect symphony of creamy, cheesy goodness.
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If you’re craving an extra layer of savory flavor, be sure to check out our Au Gratin Potatoes with Bacon and Cheese for a truly indulgent experience.
Table of Contents
Slow Cooker Au Gratin Potatoes Ingredients
Crafting the perfect slow cooker cheesy au gratin potatoes begins with selecting the right ingredients. Each component plays a crucial role in achieving that sought-after creamy texture and rich, savory flavor that makes this dish an absolute crowd-pleaser.
- Potatoes: The foundation of our dish, the choice of potato is key to its success. You need varieties that will hold their shape beautifully without turning into a mushy mess during the slow cooking process.
- Russet potatoes: These are the quintessential choice, beloved for their high starch content which results in a tender, fluffy interior. They act like sponges, eagerly soaking up every drop of that irresistible cheesy sauce.
- Yukon Gold potatoes: If you’re looking for a naturally buttery flavor and an extra creamy texture, Yukon Golds are your best bet. They cook down to a velvety consistency without disintegrating, adding a luxurious feel to the dish.
- Red potatoes: With their smooth, thin skins and slightly sweet undertones, red potatoes are another excellent option. They maintain their structure exceptionally well, offering a pleasing bite. Regardless of your choice, you truly can’t go wrong – just pick the variety that aligns with your preferred texture and flavor profile.
- Broth: Chicken or vegetable broth adds a savory depth to the sauce, enhancing the overall flavor profile. It prevents the dish from becoming overly rich and ensures a balanced taste.
- Milk: A essential liquid base for our creamy sauce. Whole milk is recommended for the richest flavor, but any milk, including plant-based alternatives, will work.
- Cheese: The star of the show! A blend of cheeses creates a complex and irresistible flavor.
- Sharp cheddar: A classic for a reason, sharp cheddar offers a bold, tangy kick and melts into a beautiful, gooey texture.
- Other excellent choices include: Parmesan for a salty, umami note; Gruyere for its nutty, sweet, and incredibly meltable qualities (highly recommended for a gourmet touch); Colby Jack for mild creaminess; Monterey Jack for its exceptional melt, or Fontina for a buttery, mild flavor. Feel free to mix and match your favorites to create your signature blend.
- Heavy Cream: This is what truly elevates the sauce to a decadently rich and thick consistency, providing that luxurious mouthfeel characteristic of exceptional au gratin.
- Cream Cheese: Softened cream cheese is a secret weapon, contributing extra tanginess and ensuring the sauce is incredibly smooth and velvety, preventing any graininess.
- Garlic: Freshly minced garlic adds an aromatic, pungent flavor that is absolutely essential for savory potato dishes.
- Onion Powder: Provides a subtle, sweet onion flavor that complements the garlic without adding texture.
- Salt and Pepper: These fundamental seasonings are crucial for bringing out all the flavors and balancing the richness of the cheese and cream. Potatoes inherently need a generous hand with seasoning.
How to Slice the Potatoes Perfectly
Properly slicing your potatoes is a critical step for achieving the perfect texture in your slow cooker au gratin. Uniform slices ensure even cooking, meaning no hard, undercooked bits or overly mushy sections.
- Wash and Scrub: Begin by thoroughly washing the potatoes under cold running water. Use a vegetable brush to scrub away any dirt or debris. This step is essential whether you peel them or not.
- To Peel or Not to Peel: You have the option to peel the potatoes or leave the skin on. Leaving the skin adds a rustic texture, extra fiber, and nutrients, while peeling results in a smoother, more classic au gratin experience. If peeling, use a sharp vegetable peeler to remove the skin thinly.
- Achieve Uniform Slices: The key here is consistency.
- Using a Knife: If you’re using a sharp chef’s knife, take your time to slice the potatoes into even rounds, aiming for a thickness of approximately ⅛ to ¼ inch. Practicing consistent pressure and motion will help.
- Using a Mandoline Slicer: For effortless, perfectly uniform slices, a mandoline slicer is highly recommended (I personally love this one from Amazon). It ensures every slice is the exact same thickness, which is crucial for even cooking in the slow cooker. Always use the safety guard when operating a mandoline.
- Pat Dry: After slicing, gently pat the potato slices dry with a clean kitchen towel or paper towels. Removing excess surface moisture helps the potatoes absorb the creamy sauce more effectively and prevents the dish from becoming watery.
By following these steps, you’ll set yourself up for perfectly cooked, tender potatoes that soak up all that incredible cheesy sauce.
How to Make Slow Cooker Crockpot Cheesy Potatoes
Making these slow cooker cheesy potatoes is surprisingly simple, allowing you to achieve a deeply flavorful and creamy side dish with minimal effort. The slow cooking process ensures the potatoes are incredibly tender and infused with all the rich, cheesy goodness. Detailed measurements and full instructions can be found in the recipe card below.
- Prepare the Potatoes: No matter your potato choice, start with a thorough wash and scrub. Seriously, nobody wants gritty potatoes! After cleaning, slice or cube your potatoes into even pieces, about ⅛ to ¼ inch thick. This uniformity is crucial for ensuring they cook evenly – smaller or thinner pieces will cook faster and might turn mushy, while thicker ones could remain firm. Aim for consistency to achieve that perfect, tender bite throughout the dish.
- Craft the Creamy Sauce: In a separate bowl or large measuring cup, whisk together the milk, chicken broth, heavy cream, and softened cream cheese until smooth. Then, stir in the minced garlic, onion powder, salt, and black pepper. This sauce is the heart of your au gratin, providing all the luscious flavor. Ensure your cream cheese is softened beforehand; this prevents lumps and ensures a smooth, consistent sauce.
- First Layer of Potatoes: Place one-third of your carefully sliced potatoes evenly across the bottom of your slow cooker. If you have a larger slow cooker (like my 7-quart), you’ll have plenty of space to spread them out. This initial layer creates a foundation for the flavors to build upon.
- Sauce and Cheese Layer One: Pour half of the prepared creamy sauce over this first layer of potatoes, ensuring they are well coated. Then, generously sprinkle one-third of your grated cheese blend (e.g., cheddar and Gruyere) over the sauce. This begins the glorious layering of cheese and cream.
- Second Layer of Potatoes, Sauce, and Cheese: Add another one-third of the sliced potatoes to create a second layer. Follow this with the remaining half of the creamy sauce, spreading it evenly. Finish this layer by sprinkling another one-third of the grated cheese.
- Final Layer and Slow Cook: For the grand finale, add the remaining one-third of potatoes as the top layer. Then, sprinkle the last of your grated cheese generously over everything. This top layer of cheese will melt into a bubbly, golden crust during cooking. Secure the lid on your slow cooker.
- Cook to Perfection: Cook the potatoes on HIGH for 3-4 hours or on LOW for 4-6 hours. Remember, slow cooker cooking times can vary significantly between models, even from the same brand. If this is your first time making this dish in your particular slow cooker, keep a watchful eye, especially towards the end of the cooking time, to ensure the potatoes reach perfect tenderness without overcooking.
A Crucial Tip: Avoid using the “Keep Warm” setting for extended periods after cooking. Continuous heat can cause the already tender potatoes to soften further, potentially leading to a mushy texture. Once the potatoes are soft and fully cooked, allow the dish to cool and rest for 20-30 minutes before serving. This resting period is vital, as it allows the cheesy cream sauce to thicken beautifully, transforming from a potentially thin consistency to a rich, luscious embrace around your potatoes. Do not skip this step!
Slow Cooker Crockpot Cheesy Potatoes
By Brandi Crawford
Listen, I’ve been in this kitchen game for over a decade, and I’ve made just about every version of cheesy potatoes you can imagine, but these Crockpot Cheesy Au Gratin Potatoes are truly the truth. They’re rich, incredibly creamy, and bursting with that slow-cooked flavor that only comes from letting the ingredients mingle low and slow. The result? No burnt edges, no dry potatoes – just pure, comforting perfection in every single bite.
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20 mins
4 hrs
4 hrs 20 mins
dinner, lunch
American
6 servings
431 kcal
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Equipment
- Slow Cooker (7 quart recommended)
Ingredients
(Serving sizes can be adjusted from 1x, 2x, 3x as needed)
- 1 cup chicken broth
- 1 cup milk (Any milk is fine, including plant based milk for dietary preferences.)
- ¼ cup heavy whipping cream
- 4 oz cream cheese (Softened, measured solid for easy blending.)
- 2 garlic cloves (Minced for maximum flavor infusion.)
- ½ teaspoon onion powder
- salt and pepper (to taste, for seasoning layers effectively.)
- 3 pounds russet potatoes (Peeled and sliced into rounds ⅛-¼ inch thick. Ensure slices are as even as possible for uniform cooking.)
- 1 cup grated cheddar cheese
- 1 cup grated Gruyere cheese (Adds a nutty, complex flavor and superior melt; see notes for alternatives.)
- ¼ cup grated Parmesan Reggiano cheese
Instructions
- Prepare the Sauce: In a medium bowl or large measuring cup, combine the milk, broth, heavy cream, softened cream cheese, minced garlic, onion powder, salt, and pepper. Whisk thoroughly until the mixture is smooth and well combined. This is your luscious cheese sauce base.
- First Potato Layer: Carefully arrange one-third of the sliced potatoes evenly over the bottom of your slow cooker insert. For optimal cooking, try to create a single, flat layer. (My slow cooker is 7-quart; adjust layers if yours is smaller). Remember, unevenly sized potatoes will cook at different rates, potentially leading to some being overcooked while others are still firm.
- First Sauce & Cheese Layer: Pour half of the prepared creamy sauce over the first potato layer. Ensure every potato slice gets coated. Then, sprinkle one-third of your grated cheese blend (cheddar and Gruyere work wonderfully together) evenly over the sauce.
- Second Potato, Sauce & Cheese Layer: Add another one-third of the sliced potatoes to create a second layer. Pour the remaining sauce over these potatoes, spreading it out to cover as much as possible. Follow this with another one-third of the grated cheese.
- Final Potato & Cheese Layer: Place the last one-third of the potatoes on top, completing your layers. Finish by sprinkling the remaining grated cheese evenly over the entire surface. This top layer will create a beautiful golden crust.
- Slow Cook to Perfection: Secure the lid on your slow cooker. Cook the potatoes on High for 3-4 hours or on Low for 4-6 hours. Keep in mind that slow cooker temperatures and cooking times can vary considerably between models, even those of the same brand. If this is your first time making this recipe in your specific slow cooker, it’s wise to monitor it closely, especially in the final hour, to ensure optimal tenderness.
- Important Resting Step: Once the potatoes are fully cooked and fork-tender, turn off the slow cooker. I advise against using the “Keep Warm” setting, as prolonged heat can cause the potatoes to become overly soft and potentially fall apart. Instead, allow the dish to cool and stand, with the lid on, for 20-30 minutes before serving. This crucial resting period allows the cheesy cream sauce to thicken beautifully. It might appear thin and runny right after cooking, but trust the process – it will achieve a perfect, rich consistency upon standing.
Notes
- Cream Substitutions: While heavy cream provides the richest, thickest sauce, you can substitute it with half-and-half or milk. Be aware that these alternatives are thinner and will result in a less dense sauce. Adjust accordingly based on your preference for sauce texture.
- Extra Cheesy: Love cheese? Feel free to increase the quantity! If you desire a truly over-the-top cheesy experience, add an additional half cup to a full cup of your favorite grated cheese beyond what’s specified in the recipe.
- Cheese Variety: The beauty of au gratin is its versatility. Don’t hesitate to use your favorite melting cheeses. While cheddar and Gruyere are fantastic, Monterey Jack, Colby Jack, or even a blend of mozzarella and provolone could work beautifully.
- The Magic of Gruyere: Gruyere is a Swiss cheese celebrated for its distinct nutty and slightly sweet flavor. It melts wonderfully, contributing a sophisticated richness and complex taste that truly elevates these potatoes to a “restaurant-quality” dish. If you’re feeling adventurous, don’t skip it; otherwise, feel free to use an extra cup of cheddar or another favorite.
- Softened Cream Cheese is a Must: Always ensure your cream cheese is properly softened to room temperature before incorporating it into the sauce. If it’s too cold, it won’t blend smoothly, resulting in noticeable white spots or a separated, curdled appearance in your sauce. If this happens, often a good stir will help it re-emulsify.
- Salt is Key: Potatoes are notoriously bland on their own and require adequate seasoning. Don’t be shy with the salt; it’s essential for bringing out all the flavors in the dish. If you’re concerned about over-salting, you can add it in stages, tasting as you go.
- For a Thicker Sauce: If, after the resting period, you desire an even thicker sauce, you can create a simple slurry. Combine 1 tablespoon of all-purpose flour with 1 tablespoon of cold water, whisking until smooth. Stir this slurry into the hot sauce mixture in the slow cooker and continue to cook on high for an additional 15-20 minutes, or until your desired thickness is achieved.
Nutrition
Calories: 431 kcal
Carbohydrates: 40 g
Protein: 17 g
Fat: 22 g
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Slow Cooker Cheesy Au Gratin Potatoes Toppings and Add-ins
While these Crockpot Cheesy Au Gratin Potatoes are phenomenal on their own, a variety of toppings and add-ins can elevate them further, catering to different tastes and occasions. Here are some fantastic ideas to customize your dish:
- Crispy Bacon: Cooked and crumbled bacon adds a salty, smoky crunch that pairs incredibly well with cheesy potatoes.
- Diced Ham: Leftover holiday ham, or even store-bought diced ham, can be layered in with the potatoes for a hearty, savory addition, turning it into a more complete meal.
- Cooked Sausage: Browned and crumbled sausage (like breakfast sausage or Italian sausage) can introduce another layer of spice and richness.
- Shrimp: For a luxurious twist, gently cooked shrimp can be stirred in during the last 30 minutes of cooking or added as a topping before serving.
- Lobster: For an ultimate indulgence, sweet lobster meat pairs exquisitely with the creamy, cheesy potatoes.
- Shredded Chicken: Cooked and shredded chicken can be added to transform this side dish into a comforting casserole, perfect for a family dinner.
- Fresh Herbs:
- Rosemary: Adds a fragrant, piney note that complements potatoes beautifully.
- Thyme: Offers a subtle, earthy flavor that enhances the richness of the cheese.
- Dill: For a fresh, slightly tangy herbaceousness, especially good with lighter cheeses.
- Chives: A classic garnish, finely chopped chives provide a mild oniony bite and a pop of color.
- Crispy Breadcrumbs: If you desire a crunchier top, sprinkle a generous layer of buttered breadcrumbs over the top of the potatoes during the last 30 minutes of cooking, or even transfer the entire slow cooker insert to the oven if it’s oven-safe, to broil for a few minutes until golden.
- Sour Cream: A dollop of cool, tangy sour cream served on top offers a refreshing contrast to the rich potatoes.
- Green Onions: Sliced green onions (scallions) provide a fresh, mild onion flavor and a vibrant green garnish.
Feel free to experiment with these options to discover your favorite combinations and make this dish truly your own!
Frequently Asked Questions and Recipe Pro Tips
To help you master these Slow Cooker Cheesy Au Gratin Potatoes, here are some common questions and essential pro tips:
While the convenience of pre-shredded, bagged cheese is tempting, I strongly recommend against using it for this recipe. There’s a significant difference when you grate cheese fresh, and it truly “hits different,” as they say. Pre-shredded cheeses are often coated with anti-caking agents like potato starch or cellulose. While these prevent clumping in the bag, they interfere with how smoothly the cheese melts, potentially leading to a grainy or clumpy sauce. When you grate cheese fresh, it melts into a perfectly creamy, velvety consistency, free from any strange textures. Furthermore, freshly grated cheese retains its moisture and flavor much better than its pre-shredded counterpart, which tends to dry out faster. For speed, I often use the shredding blade on my food processor; it saves a ton of time and delivers that superior fresh melt.
It’s a common culinary confusion, but there’s a clear distinction between scalloped and au gratin potatoes. Both feature thinly sliced potatoes baked in a creamy sauce, but the key difference lies in the cheese. Scalloped potatoes are traditionally prepared with layers of thinly sliced potatoes baked in a simple, creamy milk or cream sauce, with no cheese involved. The focus is on the tender potatoes and the rich dairy. Au gratin potatoes, on the other hand, are dressed to impress with a generous topping of cheese (and sometimes breadcrumbs) that bakes into a bubbly, golden, and slightly crisp crust. This adds an extra layer of savory flavor and texture that many find irresistible. While both are incredibly comforting and delicious, if you’re chasing that extra burst of cheesy flavor and a beautiful golden top, au gratin is definitely the way to go.
The cooking time for cheesy au gratin potatoes in a Crockpot can vary depending on your specific model and setting. Generally, you’ll need to cook them for 3-4 hours on High or 4-6 hours on Low. It’s crucial to remember that slow cookers, even those from the same brand, can cook at different speeds. If this is your first time making the dish in your appliance, keep a watchful eye, especially towards the end of the suggested cooking window, to ensure the potatoes are fork-tender. A pro tip: I avoid using the “Keep Warm” setting for extended periods after the potatoes are cooked. Continuous heat can cause the potatoes to soften excessively, potentially leading to a mushy texture. Instead, once cooked, allow the dish to cool and stand for 20-30 minutes before serving. This resting period is vital, as it allows the cheesy cream sauce to thicken beautifully. The sauce may appear thin immediately after cooking, but it will achieve a luxurious, creamy consistency upon standing – don’t skip this step!
Yes, these cheesy au gratin potatoes are a fantastic make-ahead dish! You can prepare the entire recipe, cook it, and then store the leftovers. Ensure they are tightly covered and sealed in an airtight container in the refrigerator for 3-4 days. This makes them perfect for holiday meals or busy weeknights when you want a delicious side ready to go.
Reheating au gratin potatoes without drying them out or making them mushy requires a little care:
- Air Fryer or Oven: For the best texture, reheat individual portions or the whole dish in an oven or air fryer at 350 degrees Fahrenheit (175°C) until thoroughly warmed through and the cheese is bubbly again. This method helps restore a slightly crispy top. Cover loosely with foil if the top starts to brown too much.
- Microwave: While not ideal for texture, the microwave is the quickest option for individual servings. Use medium-high power in 1-minute intervals, stirring or rearranging the potatoes between each interval to ensure even heating and prevent hot spots. Be careful not to overcook, as this can make the potatoes rubbery.
Yes, you can freeze these cheesy au gratin potatoes, but be aware of potential texture changes. Store them tightly covered and sealed in a freezer-safe container for up to 3 months. After this period, the quality and flavor may start to diminish. To thaw, transfer them to the refrigerator overnight. Freezing and thawing can slightly affect the texture of the potatoes; they may become softer or lose some of their original firmness. Additionally, because the dish contains a significant amount of dairy, some separation in the sauce is likely upon reheating. While the taste and flavors should largely remain intact, the visual and textural consistency might be slightly altered compared to when it was freshly made.
Pair With These Recipes
These Slow Cooker Cheesy Au Gratin Potatoes are an incredibly versatile side dish, pairing perfectly with a wide range of main courses, especially those that benefit from slow cooking methods. Here are some delectable recipes from our collection that would make a fantastic meal alongside these creamy potatoes:
- Slow Cooker Crockpot Bone In Turkey Breast: A tender, flavorful turkey breast is the perfect complement to rich au gratin.
- Slow Cooker Crockpot Spiral Ham: The salty sweetness of ham beautifully balances the creamy potatoes, ideal for holidays.
- Slow Cooker Crockpot Oxtail: For a hearty and soulful meal, the deep flavors of oxtail and cheesy potatoes are a match made in heaven.
- Slow Cooker Crockpot Neck Bones: Another comforting, slow-cooked meat that provides a rich, savory contrast.
- Slow Cooker Crockpot Turkey Necks: A flavorful and tender option that makes for a satisfying pairing.
- Slow Cooker Crockpot Gumbo: A bowl of robust gumbo alongside cheesy potatoes makes for an incredibly satisfying Southern-inspired feast.
- Slow Cooker Crockpot Cornish Hens: Individual roasted hens served with a side of these creamy potatoes create an elegant yet comforting dinner.
More Slow Cooker Crockpot Side Dish Recipes
If you love the convenience and incredible results of slow cooker side dishes, you’re in for a treat. Here are more beloved Crockpot recipes that are perfect for freeing up oven space and delivering delicious, hands-off results:
- Slow Cooker Crockpot Mac and Cheese: The ultimate comfort food, made effortlessly creamy in your slow cooker.
- Slow Cooker Crockpot Collard Greens: Tender, flavorful collard greens cooked low and slow to perfection.
- Slow Cooker Crockpot Candied Sweet Potatoes: Sweet, caramelized, and incredibly easy – a holiday favorite.
- Slow Cooker Crockpot Black Eyed Peas: A New Year’s tradition or a delicious side dish any time, cooked to ideal tenderness.