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.
This post contains affiliate links. Please read my full disclosure.
Table of Contents
Slow Cooker Au Gratin Potatoes Ingredients
- Potatoes: choose varieties that hold their shape — russet for classic texture, Yukon Gold for buttery creaminess, or red potatoes for a firmer bite.
- Chicken broth
- Milk (any kind works)
- Cheese: sharp cheddar is classic; parmesan, Gruyère, Colby Jack, Monterey Jack, or Fontina also work well.
- Heavy cream
- Cream cheese (softened)
- Garlic (minced)
- Onion powder, salt, and pepper
How to Slice the Potatoes
Wash potatoes under cold water and remove any dirt. You can peel them or leave the skin on for more texture. Use a sharp knife or a mandoline to slice evenly — aim for 1/8 to 1/4 inch thick slices so they cook uniformly. Pat the slices dry to remove excess moisture before layering.
How to Make Slow Cooker Crockpot Cheesy Potatoes
Full measurements are in the recipe card below. The process is simple and hands-off once assembled.
- Prep the potatoes: wash, peel if desired, and slice evenly so they cook at the same rate.
- Make the sauce: whisk together milk, broth, heavy cream, softened cream cheese, minced garlic, onion powder, salt, and pepper until smooth.
- Layer 1/3 of the potato slices in the bottom of the slow cooker.
- Pour half of the sauce over that layer and sprinkle with 1/3 of the grated cheese.
- Add another third of the potatoes, pour on the remaining sauce, and add another 1/3 of the cheese.
- Finish with the last layer of potatoes and the remaining cheese.
- Cover and cook: 3–4 hours on High or 4–6 hours on Low, depending on your slow cooker. Let rest 20–30 minutes after cooking so the sauce thickens before serving.
Slow Cooker Crockpot Cheesy Potatoes
Equipment
- Slow cooker (7-quart recommended)
Ingredients
- 1 cup chicken broth
- 1 cup milk (any kind)
- 1/4 cup heavy whipping cream
- 4 oz cream cheese, softened
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3 pounds russet potatoes, peeled and sliced 1/8–1/4 inch thick
- 1 cup grated cheddar cheese
- 1 cup grated Gruyère cheese
- 1/4 cup grated Parmesan Reggiano
Instructions
- Combine milk, broth, heavy cream, softened cream cheese, garlic, onion powder, salt, and pepper in a bowl to make the sauce.
- Add one-third of the sliced potatoes to the bottom of the slow cooker. Keep slices evenly sized so they cook uniformly.
- Pour half of the sauce over the potatoes and sprinkle with one-third of the grated cheese.
- Add another third of the potatoes, pour on the remaining sauce, and add another third of the cheese.
- Top with the final layer of potatoes and the remaining cheese.
- Cover and cook 3–4 hours on High or 4–6 hours on Low. Avoid the “Keep Warm” setting once done, and let the dish rest 20–30 minutes so the sauce thickens before serving.
Notes
- Substitute half-and-half or milk for heavy cream, but texture will be slightly thinner.
- Add more cheese if you want an extra cheesy result.
- Gruyère adds a nutty, rich flavor but can be omitted or substituted.
- Use softened cream cheese to avoid lumps or separation.
- If you prefer a thicker sauce after cooking, whisk a slurry of 1 tablespoon flour and 1 tablespoon water and stir into the warm sauce until thickened.
- Season generously with salt — potatoes need it for flavor.
Nutrition
Nutrition info is an estimate and may vary depending on exact ingredients used.
Toppings and Add-ins
- Bacon
- Ham
- Sausage
- Shrimp or lobster
- Chicken
- Fresh herbs: rosemary, thyme, dill
- Breadcrumbs for crunch
- Sour cream or green onions for garnish
Frequently Asked Questions and Recipe Pro Tips
Freshly grated cheese melts creamier than pre-shredded bags, which often contain anti-clumping agents that affect melt and texture. If possible, grate cheese from a block for best results.
Scalloped potatoes are layered in a milk or cream sauce without cheese, while au gratin potatoes include cheese and often have a golden, bubbly topping. Au gratin is richer and more flavorful thanks to the cheese.
Cook 3–4 hours on High or 4–6 hours on Low. Slow cookers vary, so check for tenderness. Let the dish rest 20–30 minutes after cooking to thicken the sauce.
Store leftovers tightly covered in the refrigerator for 3–4 days.
Reheat in the oven or air fryer at 350°F until warm, or use the microwave in 1-minute intervals, stirring between intervals for even heating.
Freeze tightly covered for up to 3 months. Thaw overnight in the fridge. Dairy can separate slightly on reheating and texture may change, but flavor will remain good.
Pair With These Recipes
Serve these potatoes alongside roast turkey, spiral ham, oxtail, neck bones, turkey necks, gumbo, or Cornish hens for a comforting meal.
More Slow Cooker Crockpot Side Dish Recipes
Try slow cooker mac and cheese, collard greens, candied sweet potatoes, or black-eyed peas for additional sides.