This easy and delicious recipe for Crock-Pot Au-Gratin Potatoes comes out so creamy and cheesy. The perfect side dish to serve on any Easter, Christmas, Thanksgiving or any special occasion! It is also great everyday side dish recipe to serve with roasted chicken, pork chops or roast beef.
Sometimes you just crave something creamy and cheesy. And this side dish recipe fits that bill to the tee. Fair warning ahead of time, this is not a diet recipe.
Nope not at all.
It’s got potatoes, cream and cheese.
So it is not a recipe I make often, but on special occasions (like Easter or a special Sunday dinner with the family) I like to make this recipe for Crock-Pot Au-Gratin potatoes.
The prep on these potatoes could not get any easier. You simply start with 6 medium to large potatoes (I like to use good old Idaho Russet potatoes) and peel them and slice them.
You can slice them with a mandolin if you want nice and perfectly sliced potatoes, but if you don’t have one it’s OK…you can just as easily slice your potato rather thinly (oh about 1/6th of an inch thick give or take) with a knife.
Then you layer those potato slices in a buttered crock-pot, drizzle that layer with some cream (oh my!), sprinkle with some fresh rosemary and a wee bit of finely minced garlic and a layer of cheese, then another layer of potatoes, cream, rosemary and garlic and cheese.
Next you simply cover your crock-pot and let it cook away for several hours until the potatoes are nice and tender, the cheese is melted and everything gets all bubbly and creamy.
As I mentioned these potatoes make a lovely side dish on your Easter table, but they also pair lovely with a perfectly cooked steak or lamb chops or any meat really.
I love being able to get this in the crock-pot and let it do it’s thing so I can focus on all the other components of our meal.
And the leftovers…if there are are any…are divine heated up. I think the flavors meld together just a wee bit as it sits.
But we rarely have any leftovers…you probably won’t either!
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