Cook time
Total time
- 4 very large (5 cups peeled and sliced) Yukon Gold or Russet Potatoes
- Lots of seasoned salt and fresh cracked pepper
- 4 tablespoons butter
- 4 tablespoons white flour
- 1/2 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1 and 1/2 cups milk, I used 1%
- 1/2 cup Horizon organic sour cream, I used low-fat
- 1 and 1/2 cups sharp freshly grated cheddar cheese*
- Fresh parsley or chives
- VERY
generously spray your slow cooker with nonstick spray. I used a 6-quart
slow cooker for the recipe. Note that smaller crockpots may not be able
to cook through all the potatoes evenly so you will have to halve (or
cut in thirds) this recipe.
- Wash
and peel the potatoes. Cut into medium thick slices (see picture for
general width). Measure the potatoes -- you should have about 5 cups
total.
- Place a
layer of potatoes at the bottom of the crockpot. Generously (or to your
preference, but don't skimp on the salt or it will be more bland)
sprinkle on seasoned salt and pepper. Layer another layer of potatoes
and sprinkle on salt and pepper. Repeat this process until all the
potatoes are layered in the crockpot.
- In
a medium-sized pot over medium heat, add in the butter. Melt completely
and then vigorously whisk in the flour until a thick dough forms. Whisk
constantly for 1 minute. Add in the garlic and onion powder and
continue to whisk.
- Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
- Once
all the milk is added in and the mixture is completely smooth and
thick, add in the sour cream. Whisk to add. Add in the freshly grated
cheddar cheese and whisk until completely melted and the mixture is
smooth.
- Add some more salt and pepper here if desired.
- Pour
this cheese sauce evenly over the potatoes. Shake the slow cooker to
get the creamy cheese sauce evenly throughout the crockpot. Do not stir
it in.
- Place 3
paper towels on top of the crockpot (this will absorb lots of moisture
and keep the potatoes crispier) and then place on the lid.
- Place
on high (my experimentation with low heats were unsuccessful.) for 3-5
hours depending on the heat of your slow cooker. Slow cookers cook at
different temperatures and speeds! Mine took just under 3 hours -- check
frequently to avoid burning the edges or over cooking the potatoes so
they are mushy.
- Halfway through the cooking time, change out the paper towels for fresh ones.
- Once
the potatoes are tender and cooked through, remove the lid and garnish
with fresh parsley or chives and additional seasoned salt and pepper.
Allow to cook without the lid for 15-20 minutes to get a bit crisper on
top if desired.
- This
recipe is for classic au gratin potatoes -- feel free to add more
toppings or seasonings as you enjoy your au gratin potatoes. Some ideas
are to chop up an onion and add that in (I would sauté it in olive oil
first), add some red pepper flakes for heat, some cooked and chopped
bacon, paprika, more or different flavors of cheeses...
*Avoid the pre-shredded cheeses as it will make this dish greasy. (Most pre-shredded cheeses have a wax coating.)