There are potato side dishes that require constant stirring and careful oven monitoring. And then there are these slow cooker creamy au gratin Yukon Gold potatoes. Rich, cheesy, and impossibly creamy, they cook entirely in your slow cooker while you focus on the rest of the meal. Thinly sliced Yukon Gold potatoes are layered with a velvety, homemade cheese sauce and slow-cooked until they are tender, bubbly, and irresistible. It is the ultimate hands-off side dish for holidays, potlucks, or any night you want something special.
These slow cooker au gratin potatoes deliver everything you love about the classic baked version—tender potatoes, a creamy, cheesy sauce, and a golden top—without taking up precious oven space. The slow cooker does all the work, gently steaming the potatoes to perfection while the cheese sauce thickens into a luscious, velvety coating. Yukon Gold potatoes are the star here; their naturally buttery flavor and creamy texture make them ideal for this dish.
Why You Will Love This Recipe
· No Oven Space Required: Perfect for holidays.
· True Hands-Off: Set it and forget it.
· Creamy, Cheesy, and Indulgent.
· Uses Yukon Gold Potatoes: Naturally buttery and creamy.
· One Slow Cooker, Minimal Cleanup.
· Make-Ahead Friendly.
· Great for Potlucks and Family Dinners.
· Gluten-Free Option Available.
Ingredients List
For the Potatoes:
· 3 lbs Yukon Gold potatoes (about 6-8 medium), thinly sliced (⅛ inch thick)
· 1 small yellow onion, thinly sliced (optional)
For the Cheese Sauce:
· 3 tablespoons unsalted butter
· 3 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 1 ½ cups whole milk, warmed
· 1 cup heavy cream or half-and-half, warmed
· 2 cups shredded sharp cheddar cheese
· ½ cup grated Parmesan cheese
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· ¼ teaspoon ground nutmeg (optional)
For the Topping (Optional):
· ½ cup shredded cheddar cheese
· 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Peel the Yukon Gold potatoes (or scrub well if leaving skins on). Using a sharp knife or a mandoline, slice the potatoes into thin, uniform rounds, about ⅛ inch thick. Place the slices in a large bowl of cold water to remove excess starch. Drain and pat completely dry with paper towels.
Step 2: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 60 seconds until fragrant. Whisk in the flour and cook for 1-2 minutes until golden (a roux). Slowly pour in the warm milk and cream while whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens slightly. Remove from heat. Stir in the shredded cheddar, Parmesan, salt, pepper, and nutmeg (if using). Whisk until the cheese is melted and the sauce is smooth.
Step 3: Layer the Slow Cooker
Lightly grease a 6-quart or larger slow cooker with non-stick spray. Place a single layer of potato slices on the bottom, overlapping slightly. If using onion, scatter a few onion slices over the potatoes. Spoon about ⅓ of the cheese sauce over the potatoes. Repeat the layers (potatoes, onion, sauce) until all the ingredients are used, ending with a layer of sauce on top.
Step 4: Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The potatoes are ready when they are fork-tender and the sauce is bubbly and thickened.
Step 5: Add the Topping (Optional)
Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Cover and cook for another 10-15 minutes until the cheese is melted.
Step 6: Garnish and Serve
Sprinkle with fresh parsley. Serve directly from the slow cooker.
Cooking Tips and Pro Tips for Best Results
· Use a mandoline for uniform slices: Evenly sliced potatoes cook at the same rate. A mandoline ensures consistent ⅛-inch thickness.
· Yukon Golds are the best choice: They have thin skins (peeling optional), a naturally buttery flavor, and a creamy texture that holds up to slow cooking. Russets are too starchy and can become mealy.
· Do not skip soaking the potatoes: Soaking removes excess starch, preventing the sauce from becoming gluey. Pat them completely dry before layering.
· Warm the milk and cream: Adding cold liquid to the roux can cause lumps. Warm them in the microwave for 45 seconds before adding.
· Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shredding from a block yields a creamier sauce.
· Do not lift the lid: Each time you lift the lid, the slow cooker loses heat and adds 15-20 minutes of cooking time.
Variations and Substitutions
Creamy Garlic Parmesan Potatoes:
Use only Parmesan cheese (2 cups) and add 4 cloves of minced garlic to the sauce. Omit the cheddar. The result is a rich, garlicky, Parmesan-forward dish.
Bacon Cheddar Au Gratin Potatoes:
Cook 6 slices of bacon until crisp, then crumble. Layer the crumbled bacon between the potato layers. The bacon adds smoky, salty depth.
Ham and Potato Au Gratin:
Add 1 cup of diced cooked ham to the layers. This turns the side dish into a hearty main course.
Spicy Au Gratin Potatoes:
Add ½ teaspoon of cayenne pepper and 1 teaspoon of crushed red pepper flakes to the sauce. Use pepper jack cheese instead of cheddar.
French Onion Au Gratin Potatoes:
Add 1 packet of dry onion soup mix to the sauce. Caramelize 2 sliced onions in butter and layer them between the potatoes. The onions add sweet, savory depth.
Vegan Au Gratin Potatoes:
Use vegan butter, unsweetened oat milk, and vegan heavy cream. Substitute the cheese with vegan cheddar and Parmesan. Add 2 tablespoons of nutritional yeast for a cheesy flavor.
Serving Suggestions
These slow cooker au gratin potatoes are a showstopper. Serve them alongside:
· Roasted Chicken or Turkey: A classic holiday pairing.
· Beef Roast or Steak: The creamy potatoes complement rich beef.
· Ham or Pork Chops: A natural match.
· Meatloaf or Meatballs: Comfort food at its best.
Pair with:
· Steamed green beans or asparagus
· A simple green salad
· Roasted Brussels sprouts
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The sauce will thicken as it sits.
Freezer:
Freezing is not recommended for this dish. The creamy sauce can separate, and the potatoes become grainy upon thawing.
Reheating:
· Oven (Best): Transfer to a baking dish, cover with foil, and bake at 325°F for 15-20 minutes.
· Microwave: Heat individual portions for 60-90 seconds.
· Slow Cooker: Reheat on LOW for 1-2 hours.
Nutritional Information (Approximate, per serving – serves 8)
· Calories: 480
· Protein: 16g
· Fat: 30g
· Saturated Fat: 18g
· Carbohydrates: 38g
· Fiber: 3g
· Sugar: 6g
· Sodium: 680mg
· Calcium: 35% Daily Value
· Iron: 8% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use russet potatoes instead of Yukon Gold?
You can, but the texture will be different. Russets are starchier and can become mealy or mushy. Yukon Golds are preferred for their creamy, buttery texture and ability to hold their shape.
2. Do I need to peel the potatoes?
Peeling is optional. Yukon Gold skins are thin and tender. If you leave the skins on, scrub the potatoes thoroughly. Peeling creates a smoother, more traditional au gratin texture.
3. Why is my sauce thin?
The sauce will thicken as the potatoes release starch and the liquid reduces. If the sauce is still thin at the end of cooking, remove the lid and cook on HIGH for an additional 20-30 minutes to allow some liquid to evaporate.
4. Can I make this recipe in the oven instead of a slow cooker?
Yes. Preheat the oven to 375°F (190°C). Layer the potatoes and sauce in a greased 9×13 baking dish. Cover with foil and bake for 45 minutes. Uncover and bake for another 15-20 minutes until golden and bubbly.
5. How do I prevent the potatoes from turning brown while I slice them?
Place the sliced potatoes in a bowl of cold water. This removes excess starch and prevents oxidation. Drain and pat dry thoroughly before layering in the slow cooker.
6. Can I add cheese to the top for a crispy crust?
Yes. Sprinkling extra cheese on top during the last 15 minutes of cooking creates a golden, bubbly crust. For an even crispier top, transfer the cooked potatoes to a baking dish and broil for 2-3 minutes before serving.