Did you know there was a difference between au Gratin and Gratin Potatoes? There is. You top au gratin potatoes breadcrumbs or grated cheese where gratin contains light browned crust of breadcrumbs or melted cheese. You may use your favorite cheese in this crockpot version gratin potatoes. You can layer or top them with your favorite gluten free bacon.
I use Applegate Natural Sunday Bacon. It’s free of added nitrites or chemical preservatives but contains plenty of flavor. It’s the first natural bacon that I’ve tried that tastes like bacon. Mmmm.
A creamy crockpot gratin potato recipe that is naturally gluten-free with plenty of sauce. Tailer it to your needs by choosing your favorite cheese.
- 3 lbs. (6 medium/4 large) russet potatoes, peeled and sliced to 1/8-inch
- Salt and pepper, to taste
- 1/4 cup minced yellow onion
- 3/4 cup shredded cheese of choice or more to your liking (I used cheddar)
- 1 1/2 cups heavy whipping cream
- Gluten free bacon (Applegate Sunday Bacon, Hormel Natural Choice, or Hormel Black Label) (optional)
- Using gluten free olive spray, oil the bottom and sides of slow cooker. Alternatively, use bacon grease.
- Layer one-fourth of the potatoes in the slow cooker, and season with salt and pepper. Evenly distribute one-third of the onion and cheese on top of the potatoes. Continue layering in this manner until you create four layers of potatoes.
- Pour the cream over everything and cover. Cook on low for 9 - 10 hours, high for 6 - 7 hours, or until tender. Turn the potatoes occasionally to distribute the melted cheese evenly. Avoid turning towards the end as tender potatoes break easily.
Add two slices of gluten-free cooked bacon or bacon bits between the layers. Excellent bacon choices are Applegate Sunday Bacon (free of chemical preservatives, nitrates, or MSG) or Hormel Black Label.
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