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Rustic Potatoes Au Gratin

recipe at a glance
Rating: 5/5 5 stars
3 reviews

ready in: over 5 hrs
serves/makes:   6
  

recipe id: 102535
cook method: stovetop, crock pot

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ingredients

1/2 cup milk
1 can condensed cheddar cheese soup
1 package (8 ounce size) cream cheese, softened
1 clove garlic, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 pounds baking potatoes, cut into 1/4" slices
1 small onion, thinly sliced
paprika, optional

directions

Heat milk in small pan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cheese, garlic, nutmeg and pepper. Stir until smooth.

Layer 1/4 of potatoes and 1/4 of onion in bottom of slow cooker. Top with 1/4 of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture.

Cover and cook on low 6 1/2 to 7 hours or until potatoes are tender and most of the liquid is absorbed. Sprinkle with paprika, if desired.

added by

jennifer9

nutrition

334 calories, 18 grams fat, 35 grams carbohydrates, 9 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
267%
number of 4 star votes on this recipe
133%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of unrated comments on this recipe0



Registered Member at CDKitchen.com



Member since: July 9, 2009
REVIEW: recipe rating
Very good and creamy. I sprinkled it with some shredded cheddar about 30 minutes before serving so it had time to melt a little.



Guest at CDKitchen.com



REVIEW: recipe rating
I've made this recipe at least a dozen times and it's always a hit. Everyone asks for me to make it. I've served it to guests at brunch and brought it to potlucks. The potatoes are just the right level of cheesy and very tender without totally falling apart.



Guest at CDKitchen.com



REVIEW: recipe rating
Overall, I thought the taste of the this recipe was excellent. The nutmeg and garlic definitely add something different! The texture of the cheese sauce was velvety. Unfortunately, it takes longer than seven hours to cook. After seven hours the potatoes were still rather "raw". I will try the recipe again with thinner slices and perhaps a different crock pot. I think 1/4 inch potatoe slices are just too thick.