These cheesy crockpot potatoes are both convenient to make and comforting to eat. Au gratin potatoes are the perfect side dish to kielbasa, bratwurst, even turkey.
3.5poundsYukon Gold potatoes (5 large)peeled and cut into 1/4-inch slices
6tbspunsalted butter
1/4cupall-purpose flour
2garlic clovesminced
1/2tsponion powder
1 3/4cupsmilkskim, 2%, or whole
1/2cupfull fat sour cream
1 1/2cupsGruyere cheeseshredded
1tbspfresh parsley or chivesfor garnish, minced
Instructions
Rub the inside of a 5-quart crockpot with olive oil to coat. Mix the salt and pepper in a small ramekin. Set the potato slices inside the crockpot and sprinkle with a large pinch of the salt and pepper mix. Repeat with the rest of the potato slices, seasoning between each layer.
Melt the butter in a small pot over medium heat. Add the flour and stir for 2 minutes until very bubbly. Add the garlic and onion powder. Stir and cook an additional 2 minutes until the roux turns golden in color. Add the milk and stir well. Add the sour cream and cheese and stir to form a thick sauce.
Pour the cheese sauce over the potatoes (do not stir). Program for high heat for 4 hours.
After 3 1/2 hours, the sauce will be hot and bubbly and the potatoes will be tender all the way through, but I recommend an extra 30 minutes for a more scoop-able consistency. Serve with a sprinkle of fresh herbs. Taste and adjust salt as needed.