Slow Cooker Velvet Potato Bake Recipe
Tender slices of Yukon Gold potatoes cooked in a rich garlic cream sauce with cheddar and Parmesan cheese.
Ingredients
- 3 pounds Yukon Gold potatoes sliced ⅛ inch thick
- 3 tablespoons unsalted butter
- 1 teaspoon unsalted butter for greasing
- ½ cup finely diced yellow onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar cheese divided
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon chopped fresh chives optional
Instructions
- Grease a 6-quart slow cooker with one teaspoon of butter.
- Wash and thinly slice the potatoes into ⅛-inch rounds.
- Melt three tablespoons of butter in a saucepan over medium heat. Add the onion and cook for three to four minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Add the flour and stir for one minute.
- Gradually whisk in the whole milk and heavy cream. Cook for three to five minutes over medium-low heat until slightly thickened.
- Remove from the heat. Stir in 1½ cups of cheddar, Parmesan, Dijon mustard, salt, pepper, thyme, and paprika until smooth.
- Spread a little sauce in the slow cooker. Add one-third of the potatoes, followed by one-third of the remaining sauce. Repeat twice.
- Cover and cook on LOW for four to five hours or HIGH for 2½ to 3½ hours, until the potatoes are tender.
- Sprinkle the remaining ½ cup of cheddar over the potatoes. Cover and cook for another 15 to 20 minutes until melted.
- Turn off the slow cooker and let the potatoes rest for 15 minutes. Garnish with fresh chives and serve warm.
Notes
- Use freshly shredded cheese for a smoother sauce.
- Keep potato slices evenly sized for consistent cooking.
- Slow cooker temperatures vary, so check for tenderness rather than relying only on cooking time.
- Refrigerate leftovers in an airtight container for up to four days.
- Let the finished dish rest before serving to help the sauce thicken.
- Keep potato slices evenly sized for consistent cooking.
- Slow cooker temperatures vary, so check for tenderness rather than relying only on cooking time.
- Refrigerate leftovers in an airtight container for up to four days.
- Let the finished dish rest before serving to help the sauce thicken.