SLOW COOKER POTATOES AU GRATIN RECIPES

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CREAMY AUGRATIN POTATOES {CROCKPOT} RECIPE - FOOD.COM



Creamy AuGratin Potatoes {Crockpot} Recipe - Food.com image

Creamy augratin potatoes, for your crockpot. An excellent, and easy side dish. Based on Lavender Lynn's Creamy AuGratin Potatoes Recipe #482036, for ZWT8

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 8

4 russet potatoes, sliced into 1/8 inch slices
1/2 onion, sliced into rings
salt and pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups cheddar cheese, shredded

Steps:

  • Butter a 1 quart sized crock pot.
  • Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
  • Gradually stir in milk.
  • Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
  • Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
  • Cook on high for 2 hours, or on low for 4-5 hours.

Nutrition Facts : Calories 515.2, FatContent 27.4, SaturatedFatContent 17.3, CholesterolContent 84.5, SodiumContent 703.1, CarbohydrateContent 49, FiberContent 5.1, SugarContent 2.5, ProteinContent 19.7

BEST CROCK-POT AU GRATIN RECIPE - HOW TO MAKE ... - DELISH



Best Crock-Pot Au Gratin Recipe - How To Make ... - Delish image

Come home to creamy Crock-Pot Au Gratin with this recipe from Delish.com.

Provided by Lena Abraham

Categories     side dish

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 11

4 tbsp.

butter

4 tbsp.

flour

2 1/2 c.

whole milk

1 tsp.

garlic powder

kosher salt

Freshly ground black pepper

1 1/2 c.

grated white cheddar

1 1/2 c.

freshly grated Parmesan, divided

Cooking spray, for Crock-Pot

2 lb.

Russet potatoes, peeled and sliced into 1/2" rounds

1 tbsp.

parsley, finely chopped

Steps:

  • In a medium sauce pan over medium heat, melt butter. Add flour and cook 1-2 minutes until no longer raw, whisking frequently. Add whole milk and whisk again. Bring to a simmer and let bubble until thickened slightly, 3-4 minutes. Season with garlic powder, salt, and pepper and remove from heat. Whisk in cheddar and 1/4 c parmesan and whisk until smooth. Spray the bowl of your Crock-Pot with nonstick cooking spray. Add a small spoonful of cheese sauce on the bottom of Crock-Pot bowl. Create your first layer of sliced potatoes, overlapping them slightly, until a completer layer is formed. Spoon over more cheese sauce (about a 1/4 c) and sprinkle with about 2 tablespoons of the remaining parmesan. Continue layering until all potatoes, cheese sauce, and parmesan are used, ending on parmesan. Place slow cooker on high and cook until potatoes are tender, 2 1/2 to 3 hours, checking halfway to make sure the potatoes aren’t burning. When finished, remove Crock-Pot insert if oven friendly and broil if desired. Garnish with parsley and serve.

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