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!