Au Gratin Potatoes Crock Pot Recipe
User Reviews
5
Au Gratin Potatoes Crock Pot Recipe
Description
This Au Gratin Potatoes recipe uses peeled russet potatoes sliced uniformly and layered in a crock pot with a homemade cheese sauce. The sauce is made by creating a roux from butter and flour, then whisking in milk, garlic powder, onion powder, salt, and pepper, followed by sharp cheddar cheese to add depth of flavor. The layers of potatoes and sauce cook slowly on high heat until the potatoes are soft and the sauce thickens.
Placing paper towels over the crock pot before covering traps moisture and helps develop a slightly crisp top layer on the potatoes. Removing the lid for the final 30 minutes further thickens the sauce. Fresh chopped parsley added at the end brings a bright note and color contrast.
Using freshly shredded cheddar cheese is important to achieve a smooth, evenly melted sauce. This dish pairs well as a hearty accompaniment to meats or as part of a comforting meal.
Ingredients
- 3 pounds russet potato peeled and sliced into 1/8” thick slices
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups milk whole
- 1 1/2 cups cheddar cheese shredded, sharp
- 1/2 tsp black pepper
- 1 tsp salt
- parsley chopped, fresh
Instructions
- Spray a 6 quart crock pot with non-stick cooking spray.
- Melt the butter in a medium saucepan over medium high heat. Add the flour and stir until combined. Then whisk in the milk, garlic powder, onion powder, salt and pepper. Cook for 2-3 minutes whisking continuously until the mixture thickens.
- Then remove the saucepan from the heat and then immediately stir in the shredded cheddar cheese.
- Then layer a 1/3 of the sliced potatoes in the bottom of the crock pot. Pour approximately 1/3 of the sauce on top of the potatoes. Continue with these layers 2 more times.
- Place a few paper towels on top of the crock pot and then add the lid (this will soak up the extra moisture and make the top of the potatoes crispier).
- Then cook on high for 3-5 hours until the potatoes are tender and cooked through. Remove the lid for the last 30 minutes of the cook time to allow the sauce to thicken.
- Then top with the fresh chopped parsley and the potatoes are ready to serve and enjoy!
Notes
- Use freshly shredded sharp cheddar cheese for smooth and even melting in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 676mg | 28% |
| Potassium | 1104mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 334mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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