This recipe was featured in Cooking Club of America’s e-newsletter called Food Now! The article was called Slow Cooker Recipes for Cool Fall Nights
I was sitting on the couch eating a bowl of these au gratin potatoes while Brent was flipping though a list of recorded shows on our DVR. I commented that his suggestion to add smoked gouda to the recipe was a good idea. Without missing a beat, he required I thank him to the world (aka this blog).
So here goes….thank you Brent for suggesting the addition of smoked gouda to my slow cooked au gratin potato recipe. You are the most brilliant recipe taste tester and smoked gouda idea recommender in the whole wide world. Note: He didn’t request the last statement. But, I figured the extra brownie points wouldn’t hurt.
- 5 – 6 medium potatoes, peeled and sliced ¼ “ thick
- ½ cup onion, minced
- 3 Tbl. butter
- 3 Tbl. flour
- 2 cups milk
- 4 oz. smoked gouda, shredded
- 4 oz. sharp cheddar, shredded
- 3 Tbl. parmesan cheese, grated
- salt and pepper
- cooking spray
- Coat the interior of the slow cooker crock with cooking spray. Evenly layer the potatoes with the onions. Sprinkle each layer with a pinch of salt and pepper.
- In a medium sauce pan, melt the butter over medium heat. Add the flour and cook for 1 minute, until the butter is completely absorbed. Slowly add the milk and heat for 3 – 5 minutes, or until slightly thickened. Do not allow the sauce to boil. Remove from heat and add all three cheeses at once. Stir until the cheeses have melted.
- Pour the cheese sauce over the potatoes. Cook the mixture on high for 2 – 3 hours and then reduce the temperature to low. Cook for an additional hour, or until the potatoes have completely softened. Total cook time in the slow cooker will roughly be 4 – 4 1/2 hours. There should be no need to stir during cooking. Serves about 4 – 6 people as a side. The recipe can be easily doubled.