One of my fondest childhood memories is when my grandmother would send our family these “holiday care packages” full of homemade goodness from her home in West Virginia.  She was quite the homemaker and by far my favorite Easter treat was her homemade coconut filled chocolate eggs.  I can still almost taste them!

Whether you’re celebrating Easter on April 8th or it is the beginning of Passover for you on April 6th, you are probably in need of some good recipes!  I know I am always scrambling at the last minute for just one more dessert or one more appetizer idea! So some blogger friends of the Crock-Pot Ladies have joined me to co-host this great Easter and Passover inspired blog party! First up is Tina from Sugar Bean Bakers who is bringing you her recipe for Carrot Strawberries.  Ashley from Kitchen Meets Girl has a recipe for Coconut Caramel Pie in a Jar for you. And last but not least, Kristen from Frugal Antics of a Harried Homemaker brought some Strawberry Rhubarb Pie in a Jar to share.  My blogger friends know I have a sweet tooth so they hooked me up!

Now here’s my Crock-Pot Au Gratin Potatoes recipe that will make a nice addition to your holiday dinner or any dinner and I promise will blow that boxed stuff out of the water! This recipe is adapted from one I found many years ago in Bon Appetit. I have been making them for Easter dinner for the last 8 or 9 years!

Crock-Pot Au Gratin Potatoes – Bunny Hop Blog Party!

Prep Time: 30 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 6 hours

Yield: 4 Servings

Crock-Pot Au Gratin Potatoes – Bunny Hop Blog Party!


2 Pounds of Russet Potatoes, Peeled and Sliced Into 1/4 Inch Thick Rounds
1 Cup Sharp Cheddar Cheese, Grated (Or Shredded if You Can’t Find Grated)
1 1/4 Cups Whipping Cream
1/2 Cup Shallots, Finely Chopped
2 Teaspoons Fresh Rosemary, Chopped
Salt and Pepper To Taste
1-2 Tablespoons Butter or Spread for Buttering Crock


  1. Butter the crock with your butter (or you can use cooking spray).
  2. Mix cream, rosemary, shallots and salt and pepper in bowl.
  3. Put half of the potatoes in the bottom of your crock, so they are slightly overlapping.
  4. Sprinkle half of your cheese over the potatoes.
  5. Add the rest of your potatoes and pour cream mixture over that.
  6. Sprinkle the remaining cheese on top.
  7. Cover and cook on low for 5-6 hours.
  8. Test potatoes with a fork to make sure they are cooked enough all the way to the bottom layer.


I made this in a 4 quart crock-pot. You could easily double this recipe in a larger crock-pot (at least 6 quarts) but you may need to adjust your cooking time.

Hungry? Now please go visit our co-hosts blog posts too and if you are a blogger we welcome you to link up with our linky tool below! Let’s see what you’re creating this week!

Linked up at these fine parties:
Miz Helen’s Country Cottage