I know we tend to use our crockpots to make the main dish but I think it’s a great resource for side dishes as well. These slow cooker potatoes au gratin are the perfect compliment for my oven braised drumsticks or our bacon cheeseburger meatloaf.
To make the sauce for the potatoes, melt the butter in a saucepan and whisk in the flour. Cook for about 3o seconds.
Slowly stream in the milk while you continue to whisk. Cook on low until thickened, along with the garlic and thyme. Once thick, remove from heat, discard the garlic and thyme and stir in the cheese (reserving some for the top).
Season with a bit of salt and pepper. Place the potatoes (that we precooked in a microwave, peeled and then sliced) in the bowl of your slow cooker. Add them in layers.
Pour the sauce over and sprinkle with shredded cheese. Cook on low for about 6 to 8 hours or on high for 3 to 4.
Serve your slow cooker potatoes au gratin immediately with a sprinkling of fresh thyme.
- 4 large russet potatoes, cleaned
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 2 1/2 cups whole milk
- 2 garlic cloves, smashed and peeled
- 2 sprigs fresh thyme
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 3 cups shredded mozzarella cheese
- Cook the potatoes in a microwave for about 10 to 15 minutes, a little under fork tender. They don't have to be cooked all the way. Allow to cool and then peel and slice thinly.
- Set a saucepan over medium heat and add the butter. Once melted, stir in the flour and cook for about 30 seconds. Slowly stream in the milk, while whisking. Cook on low until thick along with the garlic and thyme. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Once thick, remove from heat, discard the thyme and garlic and stir in the cheese (reserving some for the top).
- Pour half the sauce into the bottom of your slow-cooker. Top with potato slices and season with remaining 1 teaspoon salt and 1 teaspoon black pepper. Pour the remaining sauce and sprinkle with reserved cheese.
- Place the lid on and cook on low for about 6 to 8 hours or on high for 3 to 4. Sprinkle with fresh thyme on top and serve immediately.