Description
This creamy slow cooker potatoes au gratin recipe is a comforting and easy-to-make dish featuring layers of tender Russet potatoes, sweet onions, and a rich cheesy sauce made from cream cheese, Velveeta, and spices. Slow cooked to perfection, it’s perfect for a hearty side dish with minimal hands-on time.
Ingredients
Dairy and Cheese
- 1 cup 2% milk
- 8 ounces cream cheese, softened
- 8 ounces Velveeta cheese, room temperature
Vegetables
- 2 pounds Russet potatoes with skin, sliced into ¼” thick slices
- 1 small sweet onion, thinly sliced
Spices & Flavorings
- 1 teaspoon minced garlic
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
- Heat the milk: In a small saucepan, warm the 2% milk over medium-low heat until small bubbles form around the edges and steam rises. Remove from heat to avoid boiling.
- Make the cheese sauce: Add the softened cream cheese, room temperature Velveeta, minced garlic, ground nutmeg, black pepper, and paprika to the hot milk. Stir well until all cheese is fully melted and the sauce is smooth and creamy.
- Prepare the slow cooker: Lightly spray the slow cooker insert with cooking spray to prevent sticking.
- Layer the ingredients: Place ¼ of the potato slices evenly on the bottom of the slow cooker. Top with ¼ of the sliced onions, then drizzle ¼ of the cheese mixture over the layers. Repeat layering two more times until all ingredients are used, finishing with the cheese sauce on top.
- Cook low and slow: Cover the slow cooker and cook on low heat for 6 to 7 hours. The potatoes should be fork-tender and most of the liquid absorbed. Avoid overcooking to prevent the cheese sauce from scorching around the edges.
- Serve and store: Serve the potatoes au gratin immediately for best texture and flavor. For leftovers, reheat gently and add a splash of milk if the casserole is too thick or dry.
Notes
- Use potatoes with skins on for added texture and nutrition.
- Make sure the cheeses are at room temperature or softened to ensure smooth melting.
- Do not overcook as the cheese sauce can scorch and become bitter.
- If you prefer a thinner sauce, add extra milk before serving leftovers.
- This dish pairs well with roasted meats or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
