This easy and delicious recipe for Crock-Pot Au-Gratin Potatoes comes out so creamy and cheesy. The perfect side dish to serve for 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.
Slow Cooker 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.
It’s has potatoes, cream and cheese.
So it is not a recipe I make often, but on special occasions (like a holiday or a special Sunday dinner with the family) I like to make this recipe for Au-Gratin potatoes right in my slow cooker!
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 holiday table, but they also pair lovely with a perfectly cooked steak or lamb chops or any meat really.
Equipment Needed For Crock-Pot Au-Gratin Potatoes Recipe:
- 3.5 Quart Casserole Slow Cooker OR 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Mandolin (Optional)
- Chef’s Knife
- Cutting Board
- Liquid Measuring Cup
- Dry Measuring Spoons & Cups
Frequently Asked Questions
While the au grating potatoes will not be as creamy you can substitute milk for the heavy cream called for in the au grating potatoes. We suggest using whole milk for the creamiest results.
By using unsweetened almond milk, and dairy free cheese this recipe is easily adapted to a dairy free diet. The results however will depend on the quality of the dairy free substitutions that you use so feel free to use the best quality ingredients you can for the best flavor and creaminess.
Traditionally, scalloped potatoes are a simple dish of potatoes baked in a milk and cream sauce. While au gratin potatoes adds the rich and flavorful addition of cheese.
More great slow cooker side dish recipes:
Crock-Pot Funeral Potatoes
Slow Cooker Funeral Potatoes (AKA Cheesy Potatoes) are a delicious side dish for your ham or roast beef and are a perfect dish for potlucks and parties.
Crock-Pot Baked Potatoes
This recipe for Slow Cooker Baked Potatoes is so easy I am not sure why it needs a recipe. But a recipe we have done. Just 2 ingredients (and one is optional)
Crock-Pot Green Beans + Video
Just 5 ingredients (green beans, onion, garlic, chicken broth and salt) are all that is needed in this easy side dish recipe for Slow Cooker Green Beans!
Crock-Pot Vegetable Medley
Don't heat up your home this summer with this recipe for Slow Cooker Vegetable Medley! A healthy recipe that lets you cook fresh veggies in your slow cooker!
Recipe Collections:
- Christmas Recipes
- Easter Recipes
- Fall Recipes
- Reader’s Favorite Recipes
- Side Dish Recipes
- Spring Recipes
- Thanksgiving Recipes
- Winter Recipes
| Rating |
Rate this recipe!
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| Servings | 6Servings |
| Prep Time | 30Minutes |
| Cook Time | 5 - 6Hours |
- 2 Pounds Russet Potatoes Peeled, Rinsed And Sliced Into About 1/6th Inch Slices
- 2 Cups Shredded Extra Sharp Cheddar Cheese
- 1 1/4 Cup Heavy Whipping Cream
- 3 Cloves Garlic Minced
- 2 Teaspoons Minced Fresh Rosemary
- Salt & Pepper To Taste
- Butter For Buttering The Slow Cooker
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Ingredients
Servings: Servings
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- Butter a 3.5 quart casserole slow cooker OR a 6 quart or larger 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 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.
This post was originally published in March, 2015. We have polished it off and given it an update in August, 2021. We hope you enjoy!
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.
Thanks for the recipe. It came out fantastic without any curdling. I would encourage anybody reading this comment to ensure their crock pot is set on low and observing all recommended cooking times when simmering raw dairy.
So glad you enjoyed the recipe Benjamin! All great tips for slow cooking too!
I love this recipe! I’ve made it so many times. It especially great because its cooking while you can be having fun with your company.
So glad you have been enjoying the recipe Lori!