When it comes to comfort food, few dishes hit the spot quite like cheesy au gratin potatoes. Creamy, cheesy, and perfectly tender, this classic side dish is a favorite for family dinners, holiday feasts, and potluck gatherings. With a slow cooker, you can take this dish to a new level of convenience, letting it simmer to perfection without hovering over the stove.
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Table of Contents
Brandi's Key Ingredients
- Potatoes
- Broth
- Milk
- Cheese
- Heavy Cream
- Cream Cheese
- Garlic
The Difference Between Scalloped and Au Gratin Potatoes
Scalloped potatoes and potatoes au gratin are both delicious potato dishes, but they have some key differences in their preparation and presentation:
- Ingredients: Both dishes use sliced potatoes as the main ingredient, but the variation lies in the additional ingredients and seasonings. Scalloped potatoes typically consist of potatoes, butter, milk or cream, and sometimes onions or cheese. Potatoes au gratin usually include potatoes, cheese, cream, and sometimes garlic or herbs.
- Cheese: Both dishes can contain cheese, the use of cheese is usually found in potatoes au gratin. Cheese is a defining feature of potatoes au gratin and is typically layered between the potato slices and on top, resulting in a cheesy and creamy texture. Scalloped potatoes may or may not have cheese, and if it is used, it is usually sprinkled on top rather than layered throughout.
- Texture: Scalloped potatoes are generally creamier and softer in texture. The potatoes are typically baked in a creamy sauce, resulting in a tender and moist dish. Potatoes au gratin, on the other hand, have a more gratin-like texture. The cheese forms a golden crust on top, giving it a slightly crispy and cheesy exterior, while the interior remains creamy.
What Type of Potatoes to Use
It is best to use potatoes that hold their shape well and don't become too mushy during the slow cooking process. Regardless of the potato type you choose, make sure to wash and scrub them thoroughly before slicing or cubing. This helps retain the nutrients and flavor of the potatoes. Also, try to keep the potato pieces uniform in size to ensure even cooking.
Here are a few types of potatoes that work well:
- Russet Potatoes: They have a high starch content, which helps them hold their shape while becoming tender and creamy. Russets also absorb flavors well, making them great for soaking up the cheesy sauce.
- Yukon Gold Potatoes: They have a slightly waxy texture and a rich, buttery flavor. Yukon Golds hold their shape nicely when cooked and provide a creamy and velvety texture to the dish.
- Red Potatoes: They have smooth, thin skin and a firm, waxy texture. Red potatoes hold up well during baking and offer a slightly sweet and creamy taste.
How to Slice the Potatoes
Wash the potatoes thoroughly under cold water to remove any dirt or debris. You can choose to peel the potatoes or leave the skin on for added texture and nutrients. If you decide to peel them, use a vegetable peeler to remove the skin.
Use a sharp knife or a mandoline slicer (I love to use this one from Amazon) to slice the potatoes into even, thin slices. Aim for a thickness of around ⅛ to ¼ inch for evenly cooked and tender potatoes. If using a knife, take care to make consistent slices to ensure even cooking.
After slicing, pat the potato slices dry. This will remove excess moisture, allowing the potatoes to cook and brown more effectively.
What Type of Cheese to Use
- Cheddar Cheese: Sharp cheddar cheese is a classic choice for cheesy potatoes. Its sharp and tangy flavor pairs well with the creamy potatoes. You can use either pre-shredded cheddar cheese or shred it yourself for better melting.
- Parmesan Cheese: It has a rich, sharp, and nutty flavor that adds depth and complexity to the dish. Its distinct taste stands out and enhances the overall savory profile of the potatoes.
- Gruyere Cheese: Gruyere cheese is a Swiss cheese with a nutty and slightly sweet flavor. It melts beautifully and adds a rich and complex taste to the potatoes. Gruyere is often used in more elevated versions of cheesy potatoes.
- Colby Jack Cheese: It's a semi-soft cheese made from a blend of Colby and Monterey Jack cheeses. It has a mild and creamy flavor. It melts well and adds a nice creaminess to the dish.
- Monterey Jack Cheese: A semi-soft, mild cheese with a buttery flavor. It has a smooth and creamy texture when melted.
- Fontina Cheese: It is an Italian cheese with a mild and nutty flavor. It melts smoothly and evenly, making it ideal for cheesy potato dishes.
Buy Blocks of Cheese and Grate Instead of Bags of Pre-Shredded Cheese
I always buy blocks of cheese and grate them myself. I do not recommend using pre-shredded, bagged cheese. I use the shred blade on my food processor to save time with this process. Here’s why I don't use pre-shredded:
- Superior melting: Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
- Better flavor: Pre-shredded cheese is exposed to more surface area, which can cause it to dry out faster and lose some of its flavor. By grating your cheese just before using it, you retain the natural moisture and full flavor of the cheese.
How to Make Slow Cooker Crockpot Cheesy Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine milk, broth, heavy cream, softened cream cheese, garlic, onion powder, salt, and pepper in a cup or bowl to create a sauce.
- Add ⅓rd of the sliced potatoes to the bottom of the slow cooker.
- Pour half of the sauce over the potatoes. Layer in ⅓rd of the grated cheese.
- Add an additional ⅓rd of the potatoes to create another layer, add the remaining sauce, and ⅓rd of the grated cheese.
- Add a final layer of potatoes and the remaining grated cheese.
- Place the lid on the pot and slow cook.
Cook Time/How Long to Cook
You will need to cook the potatoes for 3-4 hours on High or 4-6 hours on Low. Every slow cooker cooks at varying speeds, even when they are the same brand. If it's your first time making the dish be sure to keep a watchful eye.
I don't like to use the "Keep Warm" setting when making Crockpot potatoes. If you keep heat on the potatoes, when cooked they will soften up even more and will likely fall apart. Keep this is mind while cooking.
Once the potatoes are fully cooked and soft, allow the dish to cool and stand for 20-30 minutes before serving. This will thicken up the cheesy cream sauce. Don't skip this step. The sauce may look thin and runny at first, but it will thicken up upon standing.
Additional Toppings and Add-ins
- Bacon
- Ham
- Sausage
- Shrimp
- Lobster
- Chicken
- Rosemary
- Thyme
- Dill
- Breadcrumbs
- Sour Cream
- Green Onions
Can You Make it Ahead/How to Store Leftovers
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
- Air Fryer or Oven: You can reheat the dish in the oven or air fryer at 350 degrees until warm.
- Microwave: Use high power in 1-minute intervals, stirring or rearranging the potatoes between each interval. This helps ensure even heating.
Can You Freeze it
The potatoes can be frozen tightly covered and sealed for up to 3 months. After this time, the quality and flavor may start to deteriorate. Defrost overnight in the fridge.
Freezing and thawing can affect the texture of the potatoes slightly. Because the dish has dairy there will likely be some separation when you reheat. The potatoes may become softer or lose some of their original firmness. However, the taste and flavors should remain relatively intact.
Pair With These Recipes
Slow Cooker Crockpot Bone In Turkey Breast
Slow Cooker Crockpot Spiral Ham
Slow Cooker Crockpot Oxtail
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Gumbo
Slow Cooker Crockpot Cornish Hens
More Slow Cooker Crockpot Side Dish Recipes
Slow Cooker Crockpot Mac and Cheese
Slow Cooker Crockpot Collard Greens
Slow Cooker Crockpot Candied Sweet Potatoes
Slow Cooker Crockpot Black Eyed Peas
If you want to add bacon check out our Au Gratin Potatoes with Bacon and Cheese.
Slow Cooker Crockpot Cheesy Potatoes
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 cup chicken broth
- 1 cup milk Any milk is fine, including plant based milk.
- ¼ cup heavy whipping cream
- 4 oz cream cheese Softened, measured solid.
- 2 garlic cloves Minced
- ½ teaspoon onion powder
- salt and pepper to taste
- 3 pounds russet potatoes Peeled and sliced into rounds ⅛-1/4 inch thick. Ensure the slices are evenly sized.
- 1 cup grated cheddar cheese
- 1 cup grated Gruyere cheese See notes.
- ¼ cup grated Parmesan reggiano cheese
Instructions
- Combine the milk, broth, heavy cream, softened cream cheese, garlic, onion powder, salt, and pepper in a cup or bowl to create a sauce.
- Add ⅓rd of the sliced potatoes to the bottom of the slow cooker (My slow cooker is 7 quart.) If your potatoes are not equal in size they will not cook at an even and consistent temperature. Smaller, thinner potatoes will cook first and may fall apart and become mushy.
- Pour half of the sauce over the potatoes. Layer in ⅓rd of the grated cheese.
- Add an additional ⅓rd of the potatoes to create another layer, add the remaining sauce, and ⅓rd of the grated cheese.
- Add a final layer of potatoes and the remaining grated cheese.
- Place the lid on the pot and cook the potatoes for 3-4 hours on High or 4-6 hours on Low. Every slow cooker cooks at varying speeds, even when they are the same brand. If it’s your first time making the dish be sure to keep a watchful eye.I don’t like to use the “Keep Warm” setting when making Crockpot potatoes. If you keep heat on the potatoes, when cooked they will soften up even more and will likely fall apart. Keep this is mind while cooking.Once the potatoes are fully cooked and soft, allow the dish to cool and stand for 20-30 minutes before serving. This will thicken up the cheesy cream sauce. Don’t skip this step. The sauce may look thin and runny at first, but it will thicken up upon standing.
Notes
- Half and half or milk can be used to substitute heavy cream. These aren’t as thick as cream and will alter the texture and thickness of the sauce if used.
- If you want really cheesy potatoes feel free to add more cheese than noted in the recipe.
- Use your favorite cheese in this dish. You can substitute whatever you like.
- Gruyere is a Swiss cheese with a nutty and slightly sweet flavor. It melts beautifully and adds a rich and complex taste to the potatoes. I love using it in the dish because it gives the dish a restaurant-quality feel. It’s amazing, but feel free to omit it if you wish.
- Ensure your cream cheese is softened before using it in the dish. If the cream cheese isn't softened you will notice white spots and separation throughout. You can usually stir and they will go away.
- Potatoes are bland. You will need salt to add flavor to the dish. If you’re afraid you will over-salt.
- Once cooked, if you want a super thick sauce (thicker than what you see after the dish has cooled) you can create a slurry using 1 tablespoon of flour and 1 tablespoon of water. Combine the two in a bowl and add it to the sauce mixture. Stir until thick.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Shadi says
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
staysnatched says
I’m glad to hear it’s a keeper!
Renee A. Goerger says
This is my new favorite way to make cheesy potatoes. Thanks for the recipe. It's a winner!!
staysnatched says
Yay! Glad it’s a favorite!
Bonnie C. says
Unless I missed it, just like so very many Slow Cooker/Crockpot recipes, you don't mention what SIZE or sizes of slow cooker one should use. Would be nice if you gave that information.
staysnatched says
You did miss it. It’s written in Step 2 of the recipe card.
Barbara says
I’m going to try these for Thanksgiving. How many servings does this recipe provide?
Thank you!
staysnatched says
6