Go Back
Creamy Crockpot Potato Gratin in a white bowl, topped with chives and served with a wooden spoon

Crockpot Potato Gratin

This Crockpot Potato Gratin is an easy cheesy potato gratin that simplifies the cooking process while delivering delicious, creamy slow cooker potatoes. It's a time-saving recipe that transforms traditional gratin into the best potato gratin recipe for any gathering!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon gold potatoes (peeled if desired, sliced 1/8-inch thick)
  • 1 1/2 cups milk
  • 1/2 cup sour cream chive dip
  • 3 tablespoons butter, cut into 3 pieces
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1 1/2 cups shredded Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped onion, divided
  • Chopped fresh chives (optional, for garnish)

Method
 

  1. Start by gathering all of your ingredients. Prep the potatoes by slicing them into uniform 1/8-inch thick rounds (I recommend using a mandoline for consistency).
  2. Line your 6-quart slow cooker with either a disposable liner or generously coat it with nonstick spray to prevent sticking.
  3. In a small saucepan, melt butter over medium heat. Whisk in flour and 1/2 teaspoon salt. Cook for about 1 minute, stirring constantly, to form a roux.
  4. Gently whisk the milk and sour cream dip into the roux. Bring it to a boil over medium-high heat, whisking constantly, then reduce to medium and cook until thickened (about 1 minute).
  5. Remove from heat and whisk in the shredded Cheddar cheese until melted into a smooth, velvety sauce.
  6. In a small bowl, mix together Parmesan cheese, garlic powder, the remaining 1/4 teaspoon salt, and black pepper.
  7. Layer half the potato slices in the bottom of your slow cooker. Sprinkle with half of the Parmesan mixture, half the chopped onion, and half the cheese sauce. Repeat with the remaining potatoes and toppings.
  8. Cover the slow cooker opening with paper towels to absorb excess moisture and secure the lid. Cook on High for 3-4 hours, or until the potatoes are fork-tender. Replace the paper towels halfway through cooking if they become saturated.
  9. Once cooked, garnish with chopped chives and serve hot!

Notes

Pro tip: If your crockpot tends to run hot, check the potatoes around the 3-hour mark to avoid overcooking.