Brunch Potato Gratin Slow Cooker. This simple potato bake with just 5 things is my go-to for big family meals or potlucks. I took it to our Mother’s Day get-together, and three moms wanted the recipe right away—that’s a win! It uses frozen shredded potatoes, like a cozy Midwestern hug: easy, yummy, and perfect for lots of people. It cooks slow in the cooker to make a soft, cheesy casserole that’s special but not hard. Love old-school hash brown bakes? This one lets you set it and chill while fixing other brunch food.
Creamy, cheesy potatoes bake slow and easy in your cooker for brunch crowds. Frozen hash browns mix with cheese, cream, salt, and pepper for a golden, comfy dish. No fuss—just tender bites with melty top. Pairs great with eggs and bacon. Surprise everyone with simple magic!
Servings: 8-10
Ingredients
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1 bag (30-32 oz) frozen shredded hash brown potatoes, thawed
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2 cups shredded sharp cheddar cheese, divided
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2 cups heavy cream (or half-and-half to make it lighter)
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1 1/2 teaspoons kosher salt
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1 teaspoon ground black pepper
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2-3 tablespoons chopped green onions or chives, for topping (optional, but yummy)
Brunch Potato Gratin: Directions
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Get the slow cooker ready: Spray the inside of a 5- to 6-quart cooker lightly with no-stick spray or wipe with a bit of plain oil. This stops sticking and makes serving easy.
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Thaw and dry potatoes: If hash browns are frozen, spread on a baking sheet to thaw at room temp for 20-30 minutes, or in fridge longer. Pat dry with a clean towel or paper towels to soak up water. This keeps it creamy, not soggy.
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Mix the cream: In a big bowl, stir heavy cream, salt, and pepper until mixed well. Taste a tiny bit (no potatoes yet) and fix salt or pepper if needed. This seasons everything right.
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Mix it all: Put thawed potatoes in the bowl with cream. Add 1 1/2 cups cheese (save 1/2 cup for top). Gently stir with a big spoon until potatoes are covered and cheese spreads out.
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Fill the cooker: Pour mix into cooker, spread even, and smooth top. Sprinkle last 1/2 cup cheese on top.
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Cook it: Put lid on and cook on LOW 4-5 hours, or HIGH 2 1/2-3 hours. It’s ready when potatoes are super soft, edges bubble, and top is lightly golden. Don’t peek much—it slows cooking.
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Add topping and wait: Switch to WARM. Take off lid fast, sprinkle onions or chives, and put lid back a bit open for a few minutes. Steam escapes but it stays hot and cheesy.
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Serve: Carry cooker to table. Fluff top with spoon to show creamy layers, then scoop out. Folks will beg for the secret—it’s just 5 things!
Serve right from the warm cooker so top stays gooey and sides soft. It goes great with eggs (scrambled, poached, or frittata), crispy bacon, or sausage. Add fresh fruit salad and a crunchy green salad with tangy dressing to balance the rich taste. Hot coffee, orange mimosa, or light iced tea with some zing pairs perfect—the salty cream loves acid and fizz.