My husband is always asking me to make au gratin potatoes and last time I made them, they didn’t turn out so well. I knew it was time again and I came across a recipe that uses a slow cooker. I was a little hesitant to try it out, but they came out perfect. Even better as leftovers! The potatoes were cooked through and the cheese sauce was perfect. It was a big hit at our Easter dinner!
5 cups sliced and peeled Yukon gold potatoes (sliced about 1/4 inch thick)
seasoned salt and fresh ground pepper
4 Tbsp butter
4 Tbsp flour
1/2 tsp minced garlic
1/2 onion powder
1 1/2 cups milk
1/2 cup sour cream
1 1/2 cups sharp fresh grated cheddar cheese
fresh parsley
Generously spray your slow cooker with non-stick cooking spray. Start by placing a layer of potatoes on the bottom of the slow cooker. Generously season with salt and pepper. Continue this process until all the potatoes are use.
Over medium heat, melt the butter in a medium saucepan. Whisk in the flour to make a roux. Add in the minced garlic and onion powder and continue to continuously whisk. Slowly add in the milk as you continue to whisk and allow to thicken into a sauce. Remove from heat and stir in the sour cream. Add in the grated cheddar cheese and mix until the cheese has melted. Season with salt and fresh ground pepper. Pour the sauce over the layered potatoes and shake the slow cooker crock to get the sauce to the bottom layer to potatoes.
Now this part might seem strange, but trust me…do it to get crispier potatoes. Place 3 paper towels on top of the potatoes. Cover and turn on high. Cook for 3-5 hour depending on the how hot your slow cooker cooks. Mine took about 3.5 hours. At approximately 2 hours, replace the paper towels with new ones. Continue to cook until the potatoes are fork tender. Once done, remove the paper towels and you can cook for an additional 15-20 minutes to crisp the top layer of potatoes. Garnish with fresh parsley and serve.
Source: Chelsea’s Messy Apron
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