Now listen, I’ve been in this kitchen game for over a decade, and I’ve made just about every version of cheesy potatoes you can imagine, but these Crockpot Cheesy Au Gratin Potatoes are the truth. They’re rich, creamy, and packed with that slow-cooked flavor that only comes from letting the ingredients mingle low and slow. No burnt edges, no dry potatoes.
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If you want to add bacon check out our Au Gratin Potatoes with Bacon and Cheese.
Slow Cooker Au Gratin Potatoes Ingredients
- Potatoes: You’ll want to use potatoes that can hold their shape and don’t turn into mush while they slow cook. Russet potatoes are the classic pick, high in starch, tender on the inside, and perfect for soaking up all that cheesy goodness. Yukon Golds bring that rich, buttery flavor and stay creamy without falling apart, giving your dish that velvety texture everybody loves. And red potatoes have smooth skin, a slightly sweet flavor, and hold up beautifully while baking. You really can’t go wrong with any of these, just pick your favorite vibe and roll with it.
- Broth
- Milk
- Cheese: Sharp cheddar is the classic choice. You can also use parmesan, Gruyere, colby jack, Monterey Jack, or fontina.
- Heavy Cream
- Cream Cheese
- Garlic
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.
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.
- Prep the potatoes. No matter which kind you grab, give them a good wash and scrub before slicing or cubing, nobody wants gritty potatoes, chile. Keeping the pieces about the same size helps them cook evenly and stay tender, not falling apart, so every bite comes out just right.
- 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.
Slow Cooker Crockpot Cheesy Potatoes
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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.
Slow Cooker Cheesy Au Gratin Potatoes Toppings and Add-ins
- Bacon
- Ham
- Sausage
- Shrimp
- Lobster
- Chicken
- Rosemary
- Thyme
- Dill
- Breadcrumbs
- Sour Cream
- Green Onions
Frequently Asked Questions and Recipe Pro Tips
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.
Freshly grated cheese just hits different, y’all. Those pre-shredded bags might be convenient, but they’re coated with stuff like potato starch and cellulose to keep the cheese from clumping, and that same coating messes with how smoothly it melts.
When you grate your cheese fresh, it melts creamy and velvety, no weird texture in sight. Plus, pre-shredded cheese tends to dry out faster and lose flavor. Grating it yourself keeps all that rich, cheesy goodness locked in, and your dishes will taste way better for it.
So here’s the tea on scalloped vs. au gratin potatoes, they might look like twins, but they’re not the same. Scalloped potatoes are all about those simple, creamy layers baked in a milk or cream sauce, no cheese in sight. Au gratin potatoes, on the other hand, come dressed to impress with a cheesy, golden top that gets all bubbly and crisp in the oven. Both are rich, cozy, and downright irresistible, but if you’re chasing that extra layer of flavor, the cheese in au gratin takes it over the top every time.
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.
You can store leftovers tightly covered and sealed for 3-4 days.
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.
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
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