You cannot go wrong with cheesy potatoes and broccoli and that is exactly what you will find in this slow cooker side dish recipe for Crock-Pot Au Gratin Potatoes & Broccoli. We cooked this recipe in our Casserole Crock-Pot but a 4 quart or larger regular slow cooker works too!
Slow Cooker Au Gratin Potatoes & Broccoli
If you are looking for a delicious side dish recipe that you can cook in your slow cooker, look no further than this simple recipe for au gratin potatoes with broccoli. I made this recipe for my family and my neighbor John and his kids and everyone LOVED it.
The first time I tried this recipe it was just going to be plain au gratin potatoes, but then I saw that Lady Heidi had already posted her yummy recipe here on the blog so I decided to change mine up a little bit and add some healthy broccoli florets to it and I have to admit, best.decision.ever!
Everyone at the table gobbled these cheesy potatoes right up and no one even fussed about the broccoli…which when you have kids is a small feat in and of itself!
I hope you enjoy this simple side dish as much as my family and I did.
More Amazing Side Dishes To Try:
- Crock-Pot Coconut Pecan Sweet Potatoes
- Slow Cooker Garlic Rosemary Mashed Potatoes
- Crock-Pot Express Crock Loaded Mashed Potatoes + Video
- Slow Cooker Baked Beans
- Crock-Pot Vegetable Medley
Recipe Collections:
Side Dish Crock-Pot Recipe | Potato Slow Cooker Recipes |
Broccoli Slow Cooker Recipes | Cheesy Crock-Pot Recipes |
American Crock-Pot Recipes | 3.5 Quart Casserole Slow Cooker Recipes |
Rating |
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Servings | 6People |
Prep Time | 20Minutes |
Cook Time | 3 - 4Hours On HIGH |
- 5 Medium Potatoes
- 2 Cups Chopped Fresh Broccoli Florets
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Unsalted Butter
- 1/4 Cup All-Purpose Flour
- 1 Medium Yellow Onion
- 1 Clove Garlic Peeled And Minced
- 1 Cup Milk
- 1 Cup Shredded Cheddar Cheese
Ingredients
Servings: People
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- Wash, peel and slice potatoes into 1/2 centimeter rounds. Rinse potatoes under cool water after slicing to remove excess potato starch.
- Line the bottom of a 3.5 to 4 quart slow cooker with half of the potato slices and half of the broccoli florets.
- Sprinkle half of the salt and pepper over potatoes and broccoli.
- Add the remaining potatoes and broccoli florets and season with the remaining salt and pepper.
- In a medium saucepan on the stove-top melt the butter and whisk the flour into the melted butter to create a roux.
- Add the onions and garlic and mix well.
- Add the shredded cheese and milk and continue to stir until the cheese is melted and the sauce is creamy.
- Pour the cheese sauce over the potatoes and broccoli and spread evenly over the top.
- Cover and cook on HIGH for 3 - 4 hours or until the potatoes are easily pierced with a fork.
- Serve and enjoy!
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