Slow Cooker Potatoes Au Gratin by Kim

Indulge in the creamy, cheesy perfection of "Slow Cooker Potatoes Au Gratin by Kim," a comforting side dish that's as effortless as it is delicious. This recipe takes classic potatoes au gratin to the next level by letting your slow cooker do all the hard work, delivering ultra-tender slices of russet potatoes smothered in a rich, velvety cheese sauce infused with garlic for an extra layer of flavor. Featuring a luscious blend of sharp cheddar and Parmesan cheeses, along with a decadent mixture of milk and heavy cream, this dish creates a luxurious texture that's sure to impress. With just 25 minutes of prep and 4 hours of hands-free cooking, it's the perfect set-it-and-forget-it recipe for busy weeknights, holiday dinners, or comforting Sunday suppers. Garnish with fresh parsley for a pop of color and serve this crowd-pleasing side with roasted meats, poultry, or your favorite vegetarian main. Say goodbye to oven juggling and hello to cheesy, slow-cooked perfection!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 2 tablespoons Unsalted butter
• 3 cloves Garlic
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Grated sharp cheddar cheese
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Chopped fresh parsley (optional)

Directions

Step 1

Peel the russet potatoes and thinly slice them using a knife or mandoline to about 1/8-inch thickness. Set aside.

Step 2

Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 3

Whisk in the flour and cook, stirring constantly, for about 1 minute to create a roux.

Step 4

Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook until the mixture thickens, about 3-4 minutes.

Step 5

Stir in salt, black pepper, and both the cheddar and Parmesan cheeses. Mix until the cheese is melted and smooth. Remove from heat.

Step 6

Lightly grease the inside of a slow cooker with cooking spray or butter.

Step 7

Layer one-third of the sliced potatoes evenly in the slow cooker. Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this layering process two more times, finishing with a layer of cheese sauce on top.

Step 8

Cover the slow cooker with its lid and cook on LOW for 4 hours, or until the potatoes are tender and cooked through.

Step 9

Once done, carefully remove the lid and let the dish cool for 10 minutes to allow the sauce to thicken.

Step 10

Garnish with chopped fresh parsley, if desired, and serve warm as a side dish.

Nutrition Facts

Serving size	(2092.2g)

Amount per serving	% Daily Value*
Calories	3421.2

Total Fat 203.9g	0%
Saturated Fat 127.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 640.6mg	0%
Sodium 4895.5mg	0%
Total Carbohydrate 273.6g	0%
Dietary Fiber 19.1g	0%
Total Sugars 35.6g
Protein 120.5g	0%

Vitamin D 262.7IU	0%
Calcium 2829.8mg	0%
Iron 14.2mg	0%
Potassium 6803.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 14.1%

Carbs: 32.1%