Creamy and cheesy classic potatoes au gratin cooked slow in the crock-pot. Potatoes au gratin are a classic dish that is usually served for holiday dinners, like Thanksgiving. They are usually baked, but they can easily be made in the crock-pot to save room in the oven for other side dishes. The potatoes are creamy and cheesy, with a classic cheesy sauce made with two types of cheese. Dried parsley is sprinkled on top of the potatoes and they are cooked in the crock-pot until the potatoes are tender.
The potatoes are first sliced into 1/2-inch rounds. Half of the potato rounds are placed into a large greased crock-pot. To make the creamy cheesy sauce, butter is melted, and mixed with flour until browned. Milk, cheddar, and parmesan cheese are whisked together until the cheese has fully melted and thickened. Pour half of the cheese sauce over the potatoes in the crock-pot. Layer the remaining potatoes on top, followed by the remaining cheese sauce and dried parsley. Let cook on high heat for 3-4 hours.
Crock-Pot Potatoes Au Gratin
Ingredients
- 3 pounds russet potatoes, sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
Instructions
- In a large saucepan over medium heat, melt butter. Add in flour and cook for a minute to brown. Pour in milk, cheddar cheese, parmesan cheese, salt, and pepper. Continue to cook over medium heat until smooth and thickened.
- Spread half of the potatoes out into a greased crock-pot. Top with half of the cheese sauce. Add the remaining half of the potatoes on top and cover with the remaining sauce. Sprinkle with parsley. Cover and cook on high for 3-4 hours.
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