Slow Cooker Potatoes Au Gratin Recipes

CROCK POT POTATO AU GRATIN

Steps:

• Wash OR peel your potatoes. Slice to 1/8" thick, set aside. (I like to leave the peel on my potatoes)
• Generously coat slow cooker with non-stick spray.
• In a medium saucepan melt the butter over medium-low heat. Add flour and whisk to combine. Whisk in the milk, garlic powder, pepper, and a generous amount of salt. (I use at least a teaspoon.) Cook stirring frequently just until it starts to thicken. Remove from heat and stir in cheeses.
• Place 1/3 of the sliced potatoes in the bottom of the slow cooker. Sprinkle with 1/3 of the chopped onion. Pour 1/3 of the cheese sauce over the potatoes and onions. Repeat this 2 more times. Cover and cook on high for 3-4 hours or low for 4-6 hours or until potatoes are tender. Let sit 20 minutes before serving.

CROCK-POT AU GRATIN

Steps:

• In a medium sauce pan over medium heat, melt butter. Add flour and cook 1-2 minutes until no longer raw, whisking frequently. Add whole milk and whisk again. Bring to a simmer and let bubble until thickened slightly, 3-4 minutes. Season with garlic powder, salt, and pepper and remove from heat. Whisk in cheddar and 1/4 c parmesan and whisk until smooth.
• Spray the bowl of your Crock-Pot with nonstick cooking spray. Add a small spoonful of cheese sauce on the bottom of Crock-Pot bowl. Create your first layer of sliced potatoes, overlapping them slightly, until a completer layer is formed. Spoon over more cheese sauce (about a 1/4 c) and sprinkle with about 2 tablespoons of the remaining parmesan. Continue layering until all potatoes, cheese sauce, and parmesan are used, ending on parmesan.
• Place slow cooker on high and cook until potatoes are tender, 2 1/2 to 3 hours, checking halfway to make sure the potatoes aren't burning. When finished, remove Crock-Pot insert if oven friendly and broil if desired. Garnish with parsley and serve.

CREAMY AUGRATIN POTATOES {CROCKPOT}

Steps:

• Butter a 1 quart sized crock pot.
• Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
• Gradually stir in milk.
• Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
• Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
• Cook on high for 2 hours, or on low for 4-5 hours.

CROCKPOT AU GRATIN POTATOES

Steps:

• VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Note that smaller crockpots may not be able to cook through all the potatoes evenly so you will have to halve (or cut in thirds) this recipe.
• Wash and peel the potatoes. Cut into medium thick slices (see picture for general width). Measure the potatoes -- you should have about 5 cups total.
• Place a layer of potatoes at the bottom of the crockpot. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. Layer another layer of potatoes and sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
• In a medium-sized pot over medium heat, add in the butter. Melt completely and then vigorously whisk in the flour until a thick dough forms. Whisk constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
• Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
• Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream. Whisk to add. Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.
• Add some more salt and pepper here if desired.
• Pour this cheese sauce evenly over the potatoes. Shake the slow cooker to get the creamy cheese sauce evenly throughout the crockpot. Do not stir it in.
• Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid.
• Place on high (my experimentation with low heats were unsuccessful.) for 3-5 hours depending on the heat of your slow cooker. Slow cookers cook at different temperatures and speeds! Mine took just under 3 hours -- check frequently to avoid burning the edges or over cooking the potatoes so they are mushy.
• Halfway through the cooking time, change out the paper towels for fresh ones.
• Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes to get a bit crisper on top if desired.
• This recipe is for classic au gratin potatoes -- feel free to add more toppings or seasonings as you enjoy your au gratin potatoes. Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

SLOW-COOKER AU GRATIN POTATOES & HAM RECIPE - (4.4/5)

Steps:

• In 3 1/2- to 4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme; pour over top. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or until potatoes are tender. In 3 1/2- to 4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme; pour over top. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or until potatoes are tender. To make ahead, slice potatoes up to 12 hours ahead; cover with lightly salted water, and refrigerate. Chopped onion and shredded cheese can be refrigerated in separate covered containers. Drain potatoes, and add to slow cooker when ready to cook.

SLOW COOKER POTATOES AU GRATIN BY KIM

Steps:

• Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center).
• Drain and rinse potatoes in cold water and set aside.
• In a large saucepan, melt butter over medium heat.
• Stir in flour, salt, and pepper.
• Slowly add milk and stir contantly until sauce starts to thicken.
• Add in cheese one bag at a time, stirring constantly until cheese is melted.
• Spray inside of slow cooker with nonstick spray.
• Place a layer of potatoes along the bottom of the slow cooker.
• Cover with a layer of cheese sauce.
• Add your next layer of potatoes, followed by cheese sauce and continue in this fashion.
• End with a layer of cheese sauce.
• Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready.
• ENJOY, and check out my other recipes at [email protected].

AU GRATIN GARLIC POTATOES

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.