Slow Cooker Rustic Au Gratin Potatoes

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I love when I can put potatoes in the slow cooker and have them ready to serve when it is time to eat supper. These Slow Cooker Rustic Au Gratin Potatoes turned out so creamy and delicious. Layer the potatoes, onions and cheese sauce in the slow cooker and cook on low for about 7 hours and they are ready to eat. I love how the sauce is thick and sticks to the potatoes. These are made with cream cheese giving this recipe a nice different kind of cheese flavor. If you want to, you can replace the cream cheese with cheddar cheese for an entirely different tasting recipe.

Adapted from: Favorite Brand Name Country Christmas

 

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Ingredients

 

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In a medium bowl heat the milk in the

microwave until small bubbles form.

(This can be done in a saucepan instead.)

Remove from the microwave (or stove)

and stir in the soup, cream  cheese,

garlic, nutmeg, paprika, salt and pepper.

 

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Whisk cheese mixture until

smooth and creamy.

 

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Slice the potatoes 1/4” thick.

Slice the onions thin.

 

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Place 1/4 of the sliced potatoes into

the bottom of the slow cooker then

top with 1/4 of the sliced onions.

 

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Top with 1/4 of the cheese sauce.

 

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Repeat layers until the ingredients are gone.

 

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Cook on low for 7-8 hours then serve.

 

Slow Cooker Rustic Au Gratin Potatoes

http://www.InDianesKitchen.com

BAD12C69-B2E8-44F5-9FAC-5BFFC717AF95

Ingredients

  • 1/2 cup milk
  • 1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
  • 8 oz cream cheese, softened
  • 1 clove garlic, minced
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika, optional
  • 2 pounds baking potatoes
  • 1 small onion

Directions

  1. Heat the milk in a medium bowl in the microwave (or in a small saucepan on the stove) until small bubbles form.
  2. Remove from the microwave (or burner) and stir in the soup, cream cheese, garlic, nutmeg, paprika, salt and pepper.
  3. Whisk mixture until smooth and creamy.
  4. Slice potatoes 1/4″ thick and slice the onions thin.
  5. Place 1/4 of the sliced potatoes into the slow cooker. Top with 1/4 of the sliced onion and top with 1/4 of the cheese mixture. Repeat layers until all of the ingredients are gone.
  6. Cook on low for 7-8 hour or until potatoes are tender, then serve.

For an entirely different taste you can exchange the cream cheese with 8 oz of shredded cheddar cheese. To do this whisk the milk, soup, garlic, nutmeg, paprika, salt and pepper until smooth and creamy. Then stir in the shredded cheddar cheese and continue with step 4.

http://www.InDianesKitchen.com

 

 

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Categories: Potato, Slow Cooker

50 Comments »

  1. I use a slow cooker often. There is nothing like coming home to a house filled with the smell of delicious food. I make quite a lot of beans in my slow cooker, but I will definitely give your potato dish a try! Thanks for all of the great recipes. Happy Holidays.

    Liked by 2 people

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