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Extra creamy and comforting Slow Cooker Potatoes au Gratin. Quick, easy, a smooth cheese sauce and delicious flavor. A versatile side dish!
There’s one side dish the whole family goes crazy for: cheesy potatoes. It doesn’t matter what kind of cheese or what kind of potato or how they are cooked. If potatoes are covered with a cheese sauce, then the family is in!
Some potatoes au gratin use fancy cheeses and are cooked in the oven, but we made our recipe a little extra comforting by adding Velveeta (which yes, does melt super creamy…there’s nothing like it!) and cream cheese. This recipe? Easy and delicious!
The main difference between au gratin potatoes and scalloped potatoes are the addition of cheese. Scalloped potatoes are generally just cooked in a white sauce, while potatoes au gratin have cheese.
You can also make “au gratin” recipes with vegetables other than potatoes. Think broccoli au gratin, carrots au gratin….you get it. Just add cheese!
Here are a few of our favorite main dishes to go along with au gratin potatoes.
Yes! Potatoes cook best with liquid in a slow cooker, so it’s important to add the sauce to cover the potatoes.
Nope! I like to leave the skin on, but you can peel them if you’d like.
Because milk can curdle, it’s best not to cook these potatoes on high.
For the best texture, these potatoes should be served the same day you make it. nce completely cooled store in the refrigerator, covered, for up to 4 days. When reheating add a splash of milk to freshen up.
Find a new potato recipe to love: