Creamy Augratin Potatoes Crockpot Food

CREAMY AUGRATIN POTATOES {CROCKPOT}

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.

CROCKPOT AU GRATIN POTATOES

Steps:

• VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Note that smaller crockpots may not be able to cook through all the potatoes evenly so you will have to halve (or cut in thirds) this recipe.
• Wash and peel the potatoes. Cut into medium thick slices (see picture for general width). Measure the potatoes -- you should have about 5 cups total.
• Place a layer of potatoes at the bottom of the crockpot. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. Layer another layer of potatoes and sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
• In a medium-sized pot over medium heat, add in the butter. Melt completely and then vigorously whisk in the flour until a thick dough forms. Whisk constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
• Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
• Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream. Whisk to add. Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.
• Add some more salt and pepper here if desired.
• Pour this cheese sauce evenly over the potatoes. Shake the slow cooker to get the creamy cheese sauce evenly throughout the crockpot. Do not stir it in.
• Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid.
• Place on high (my experimentation with low heats were unsuccessful.) for 3-5 hours depending on the heat of your slow cooker. Slow cookers cook at different temperatures and speeds! Mine took just under 3 hours -- check frequently to avoid burning the edges or over cooking the potatoes so they are mushy.
• Halfway through the cooking time, change out the paper towels for fresh ones.
• Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes to get a bit crisper on top if desired.
• This recipe is for classic au gratin potatoes -- feel free to add more toppings or seasonings as you enjoy your au gratin potatoes. Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

CROCK-POT AU-GRATIN POTATOES RECIPE

Steps:

• Butter a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with the butter and set aside.
• Layer half of the sliced potatoes in the bottom of the slow cooker.
• Drizzle potatoes with half of the cream, rosemary and garlic and sprinkle with a bit of salt and pepper. Add half the cheese on top.
• Create another layer of potatoes, drizzle with cream, rosemary, garlic & salt and pepper and top with cheese.
• Cover slow cooker and cook on LOW for 5 to 6 hours or until the potatoes are "fork tender" and the cheese is melted and everything is bubbly.

CREAMY AU GRATIN POTATOES

Steps:

• 1. Preheat oven to 400*F. Butter a 2 quart casserole dish.
• 2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• 3. 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. 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 cheese over the potatoes, and cover the dish with aluminum foil.
• 4. Bake 1 1/2 hours in the preheated oven.
• My Note: Which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time.
• 12/26 02: I just made this as a side dish to my Christmas ham. I doubled the recipe -- used a lot more pepper than expected -- used Cracker Barrel's Vermont extra sharp white cheddar -- sauteed the onions with some garlic and butter before adding to layers -- and slow cooked in crock pot (oven was full of ham). WOW! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays.
• Update 2/8/05: I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.
• I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken.
• Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper.
• To me This one was ok but not great using low fat cheese. For some reason the cheese burned on the bottom. I baked it in a glass dish. If I had used full fat cheese I'm sure it would've been fabulous. I save this recipe for special occasions and use the right cheese.

CREAMY AUGRATIN POTATOES

Steps:

• Melt butter in saucepan. Add flour to make a roux. Add salt and pepper to taste (I do not add salt). After the roux is slightly browned, stir in milk slowly and in small batches. Heat milk through until slightly thickened. Add cheese to melt.
• Spray casserole dish VERY WELL. Add a layer of potatoes, a layer of onions, pepper (salt as desired) and a layer of cheese sauce. Repeat, ending with cheese.
• Bake at 350 for 90 minutes.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• 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. 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 cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

CROCK POT CREAMY AU GRATIN POTATOES

Steps:

• Lightly spray crock pot with cooking spray.
• Place half potato slices in bottom of crock. Season with salt and pepper.
• Layer half the sliced onions.
• Repeat with remaining potatoes and onions, seasoning as you go.
• In a sauce pan melt butter. Add flour and salt and cook for 1 minute.
• Whisk in milk and cook until slightly thickened, about 5 minutes.
• Add cheese all at once, whisking until melted.
• Pour over potatoes and onions in crock pot.
• Set to LOW heat and cook for 5-6 hours until potatoes are tender.

HEALTHIER CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
• Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
• Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

AU GRATIN CROCK POT POTATOES

Steps:

• Place sliced and peeled potatoes in a crock pot.
• Add margarine and toss carefully.
• Add cream of chicken soup.
• Add cheddar cheese soup.
• Stir in milk with soups and potatoes.
• Stir in onion, using more or less to personal taste.
• Add salt, pepper and garlic powder (about 1/2 tsp each) or more or less to taste.
• Top with cubed Velveeta cheese.
• Cover crock pot and cook on high for 4 hours or until potatoes are tender.
• Your cook time may be more or less according to how thin you've sliced your potatoes.
• Mine are usually pretty thin.