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.
Crock-Pot Au-Gratin Potatoes
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.
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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.
Double…oh my!
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!
| Rating |
Rate this recipe!
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| Servings | 6People |
| Prep Time | 30Minutes |
| Cook Time | 5 - 6Hours On LOW |
- 2 Lbs Russet Potatoes (Peeled, rinsed and sliced into about 1/6th inch slices)
- 2 Cups extra sharp cheddar cheese (Grated)
- 1 1/4 Cup heavy whipping cream
- 3 Cloves Garlic (Finely minced)
- 2 - 3 Teaspoons fresh rosemary (Finely minced)
- salt & pepper (To Taste)
- Butter (For buttering the pan)
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Ingredients
Servings: People
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- Butter a large 3.5 - 4 quart slow cooker with the butter and set aside.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Drizzle potatoes with half of the cream, rosemary and garlic and sprinkle with a bit of salt and pepper. Add half the cheese on top.
- Create another layer of potatoes, drizzle with cream, rosemary, garlic & salt and pepper and top with cheese.
- Cover slow cooker with lid and cook on LOW for 5 to 6 hours or until the potatoes are "fork tender" and the cheese is melted and everything is bubbly.
This recipe can easily be doubled to to serve a larger amount of people. Just use a 6 - 7 quart slow cooker and add an additional hour to hour and a half cooking time. Being sure to test the doneness of the potatoes on all layers.
Recipe Collections:
| Crock-Pot Potato Recipes | 3.5 Quart Slow Cooker Recipes |
| American Slow Cooker Recipes | Crock-Pot Side Dish Recipes |
| Easter Crock-Pot Recipes | Cheesy Slow Cooker Recipes |
This is very much like my recipe for in the oven. I can’t wait to put this in the cooker and leave it all day. I love this recipe!
Hope you like this one in the slow cooker Maureen. It is a rather simple recipe but so good!
I made this for Easter and imagine my surprise when I looked at it about 4 hours in to see the cream curdled! What did I do wrong? From my research this can happen to dairy in the crockpot but with all your experience cooking this way I figure you would’ve mentioned it. I’m at a loss!
Thanks for so many great recipes though. Love the site!
Oh no Jane, I am sorry the cream curdled on you. I tested this recipe several times before posting it and never had the cream curdle on me. I had to test it several times to get the seasoning right (it was a bit bland the first couple times I made it).
I am wondering if your crock-pot runs hotter than normal. Sometimes that can affect a recipe.
This recipe is perfect! I have been looking for either a crock pot scalloped potato or au-gratin potato recipe that doesn’t call for a can of cream soup and I am glad I finally found it! Thank you for sharing.
Your welcome Judy! While I am not personally against using a can of cream of something soup every now and then I know some folks are. And this really is Au-Gratin potatoes at their simplest form. Easy peasy…
Can I leave the cream out? I’m not a fan of cream of any kind.
Hi Kim, I have never made this recipe without the cream therefore I am unable to give you a definitive answer on if it will work without it. That being said I think you could make this without the cream, although I would use whole milk instead of the cream. The final dish would not be as creamy and delicious as the original Au-Gratin potatoes but I think it would still be delicious made with whole milk instead of the cream.
A little hint, have your cream at room temp when you put it in the crockpot…doesn’t curdle. Fabulous & super delish thank you
Great tip Kerry! I have never had my cream curdle with this dish but will keep that tip in mind next time I make these Au-Gratin Potatoes in my slow cooker!
Just tried this recipe. What a disappointment. The sauce was totally curdled and nasty looking. Not at all “creamy” or “cheesy”. Also, way too much garlic although that was my fault for adding an extra clove. I won’t be making this again.
Sorry it the recipe did not come out for you Joy, I am not sure why it would have curdled like that. The only thing I can think of is your participial slow cooker cooks hotter than mine does. I make this recipe all the time (probably once a month) and it has never failed me.
Has anyone doubled this recipe? How long did you cook it?
Meant to add that I have a 6.5 quart crock pot. Will this do?
I have never doubled this recipe but don’t see why that should be a problem in your 6.5 quart slow cooker.
The potatoes turned brown while in the crock pot with the cream (and all other ingredients) on them. And then the cream curdled. Six hours on low did not cook the potatoes. Any thoughts on what might have gone wrong? Obviously, the entire dish is inedible.
I am sorry this dish did not come out for you Staci. This is one of the recipes I make all the time (probably at least once a month) and it always comes out fine for me. It could be that you slow cooker cooks at a lower temperature. But I am just guessing.