Slow Cooker Classic Potatoes Au Gratin
Description
Free up precious oven space with these slow cooker potatoes au gratin. No pre-packaged potatoes or grated cheese in this recipe. Everything is fresh and delicious, but simple to prepare.
Ingredients
5 c. from about 5 very large Yukon Gold or Russet potatoes, peeled and sliced
seasoned salt
freshly ground black pepper
4 T. butter
4 T. white flour
1/2 t. minced garlic
1/2 t. onion powder
1 1/2 c. milk, regular, 2% or 1% (not skim or non-dairy and no heavy cream)
1/2 c. sour cream, regular or low-fat
1 1/2 c. sharp freshly grated Cheddar cheese (DO NOT use packaged grated cheese, it will make the dish greasy because of its wax coating)
fresh parsley or chives
Directions
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Very generously spray 6 quart slow cooker with non-stick spray. Smaller slow cookers may not be able to cook through all the potatoes evenly, so you will have to halve (or cut in thirds) this recipe.
Wash and peel the potatoes; slice into medium thick slices. Measure the potatoes, there should be about 5 cups total.
Place a layer of potatoes at the bottom of the slow cooker. Generously sprinkle with seasoned salt and freshly ground black pepper. Layer another layer of potatoes; sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the slow cooker.
In a medium-sized pot over medium heat, add in butter; melt completely; vigorously whisk in flour until a thick dough forms. Whisk constantly for 1 minute. Add in garlic and onion powder; continue to whisk.
Very slowly add in milk, whisking while adding it. In between milk additions, whisk mixture and allow it to thicken.
Once all milk is added in and mixture is completely smooth and thick, whisk in sour cream. Add in the freshly grated Cheddar cheese; whisk until completely melted and the mixture is smooth.
Season with more salt and pepper, if desired. Pour cheese sauce evenly over the potatoes.
Shake the slow cooker to get the creamy cheese sauce evenly throughout the potatoes. DO NOT stir it in.
Place 3 large paper towels on top of the slow cooker, to absorb lots of moisture and keep the potatoes crispier; cover with the lid.
Set on High for 3-5 hours depending on the heat of the slow cooker. Slow cookers cook at different temperatures and speeds. Check frequently to avoid burning the edges or over cooking the potatoes so they are mushy. Low settings really don't work well.
Halfway through the cooking time, replace the paper towels for fresh ones.
Once the potatoes are tender and cooked through, remove the lid; garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes, to get a bit crisper on top, if desired.
Feel free to add more toppings or seasonings as desired, like chopped onion that has been sautéd in olive oil first, or red pepper flakes for some heat, cooked and chopped bacon, paprika, or different kinds of cheeses.
6-8 side dish servings.