Au Gratin Potatoes
This dish wraps creamy, cheesy goodness around tender slices of Yukon Gold potatoes, all cooked to perfection in the crockpot. Perfect for family dinners or cozy nights in.
Ingredients
For the Potatoes
- 3.5 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices
- 2 tsp sea salt Enhances flavors
- 2 tsp freshly ground black pepper Offers a mild kick
- 1 tbsp fresh parsley or chives, minced For garnish
For the Cheese Sauce
- 6 tbsp unsalted butter Adds richness
- 1/4 cup all-purpose flour Thickens the sauce
- 2 cloves garlic, minced Infuses savory flavor
- 1/2 tsp onion powder Provides depth of flavor
- 1 3/4 cups milk (skim, 2% or whole) Brings creaminess
- 1/2 cup full-fat sour cream Adds tang and creaminess
- 1 1/2 cups Gruyere cheese, shredded Essential for creamy texture
For Coating the Crockpot
- 1 tbsp olive oil Prevents sticking
Instructions
Preparation
- Rub the inside of a 5-quart crockpot with a thin layer of olive oil.
Seasoning the Potatoes
- Combine sea salt and black pepper in a small ramekin. Layer potato slices in the crockpot, sprinkling the salt and pepper mixture over each layer.
Making the Cheese Sauce
- Melt the butter in a pot over medium heat, stirring in flour and cooking for 2 minutes until bubbly.
- Add garlic and onion powder, stirring until the roux turns golden.
Creating the Sauce
- Gradually add milk to roux, stirring continuously, then incorporate sour cream and cheese until thick and creamy.
Combining Everything
- Pour the cheese sauce over the seasoned potatoes in the crockpot without stirring.
Cooking
- Set the crockpot on high heat for 4 hours. Let it cook for an additional 30 minutes for a scoopable consistency.
Serving
- Sprinkle chopped parsley or chives on top. Taste and adjust salt if necessary. Serve warm.
Notes
For varied flavors, use different cheese blends like sharp cheddar, or try adding cooked bacon or ham.