Au Gratin Potatoes
I was recently looking through Betty Crocker’s cookbook (my very first cookbook), and I saw this au gratin potatoes recipe, which looked and sounded so rich, creamy, and delicious. I was preparing whole-roasted chicken for dinner and decided the au gratin potatoes would be the perfect side dish. This potato side dish recipe was easy to make, especially if you have a mandolin slicer to cut the potatoes. This easy au gratin potato recipe was a huge hit with my entire family and our friends who were over for dinner– everyone had seconds, and there were no leftovers. These cheesy potatoes paired nicely with roasted chicken, roasted asparagus, fresh green salad, and dinner rolls.
Au Gratin Potatoes
Ingredients:
- 5 large Idaho russet potatoes, peeled and sliced â…›-inch thick
- ½ cup butter
- ½ yellow onion, diced
- 1 tbsp flour
- Sea salt and freshly cracked pepper, to taste
- 2 cups of whole milk
- 2 cups of extra-sharp cheddar cheese, shredded (divided)
- ¼ Italian-flavored bread crumbs
How to Make Au Gratin Potatoes:
Preheat the oven to 375 degrees. Spray a large baking dish with olive oil cooking spray.
Prepare the potatoes by peeling and slicing them into â…›-inch thick pieces with a mandolin.
Cook the onions by melting butter in a large saucepan over medium heat. Add the onion and cook, stirring often for about 2 minutes, stirring occasionally, until tender.
Make the sauce by stirring in flour, sea salt, and freshly cracked black pepper, and cook, stirring often, for 1-2 minutes.
Slowly stir in milk and 1½ cups of the cheese, and cook for 2-3 minutes, until the cheese is melted and the sauce has thickened.
Spread potatoes in the prepared baking dish and pour cheese sauce over them.
Bake the potatoes covered with foil for 1 hour.
Mix the remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper.
Bake uncovered for 15 to 20 minutes longer or until the top is brown and bubbly.
Allow it to rest for 10 minutes before serving. Enjoy.
Equipment
- Mandolin Slicer
Ingredients
- 5 large Idaho russet potatoes peeled and sliced â…›-inch thick
- ½ cup butter
- ½ yellow onion diced
- 1 tbsp flour
- Sea salt and freshly cracked pepper to taste
- 2 cups of whole milk
- 2 cups of extra-sharp cheddar cheese shredded (divided)
- ¼ Italian-flavored bread crumbs
Instructions
- Preheat the oven to 375 degrees. Spray a baking dish with olive oil cooking spray.
- Prepare the potatoes by peeling and slicing them into â…›-inch thick pieces with a mandolin.
- Cook the onions by melting butter in a large saucepan over medium heat. Add the onion and cook, stirring often for about 2 minutes, stirring occasionally, until tender.
- Make the sauce by stirring in flour, sea salt, and freshly cracked black pepper, and cook, stirring often, for 1-2 minutes.
- Slowly stir in milk and 1½ cups of the cheese, and cook for 2-3 minutes, until the cheese is melted and the sauce has thickened.
- Spread potatoes in the prepared baking dish and pour cheese sauce over them.
- Bake the potatoes covered with foil for 1 hour.
- Mix the remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper.
- Bake uncovered for 15 to 20 minutes longer or until the top is brown and bubbly.
- Allow it to rest for 10 minutes before serving. Enjoy.
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OMG love the potato, you should so enter these into our Potato Ho Down happening this wednesday…you really, really should. They are perfect! Don’t keep these potatoes all to yourself! Here’s the link…
http://noblepig.com/2008/09/13/yeastphobes-and-rolling-pinavoiders-this-ones-for-you.aspx
I don’t believe it, I don’t believe it! I just harvested my potatoes and was thinking to myself, “Self, what should I make with these lovely garden potatoes?” Now I know what to make! This recipe sounds great! I was surprised to see non fat milk in the ingredients list. The potatoes look so creamy, I would have guessed whole milk! Oh Pam, come move by me. And feed me. Daily. 🙂
It was 11pm for you…it is 12:46am for me and I just got done with a chocolate hazelnut semi freddo and it is now in the freezer. It would have been done earlier but I had to make the amaretti cookies first that go in it. I hope to post it tomorrow evening if I am happy with it. Thank you for the comment. The mushrooms are actually easy. Chop, saute, add, fill, bake. If you come to Central
My mama used to make this all the time. And I wondered what I’d be making for supper tonight….thanks for posting the perfect solution!
I got stuck in a rut making the same side dishes all the time. My daughter would love if I made these for dinner. I have the same cookbook – I’ll have to check it out more often.
The potatoes look delicious. You sliced them perfectly. I can almost imagine cutting into their cheesey crusty goodness 🙂 I’d be more than happy to be a guest at your home 🙂
Your potoatoes definitely look like a crowd pleaser. They look so creamy and cheesey. I’ll have to put these in the rotation; I’m yenning for roasted chicken and Au Gratin taters.
Cheesy delicious! What a tasty dish for dinner!!
Wow!!! what a great side dish… 🙂
what a great looking potatoe dish! yummy! will be making these. i also wanted to say, i made your chocolate peanut butter cookies and my family loved them! i didn’t happen to get pics, but they will be made again! thanks!
Potato in any form, grabs my attention and this looks so scrumptious!!!
Mmmm that looks soooo good and with a roast chicken too! I made such a disaster of this dish last time I tried it!
Also I was intrigued to know how you do the printable recipe thing at the end of each post? Thanks!
Hayley xx
Oh, yum! It looks so comforting and delicious–i need to make this one!
I agree with Cathy – enter these into the Hoe Down. I’m guilty of not entering that myself, but hopefully will soon! They look absolutely delish!
if i’m gonna splurge, this is just the type of dish i want to splurge on. replace that cheddar with pepper jack and i’ll fatten up real quick. 🙂
I’m so addicted to potatoes. I should be doing meat postings, but in stead I’m just doing the potato thing way too often 🙂
This looks to die for.
Pam your potatoes look awesome, really yummy and so nice picture,xxGloria
That looks great Pam, next time I am using Cheddar!
Hayleynichols88,
I created a plain blog for my printable recipes. Simply copy and paste the recipe into your plain blog and attach a link. Super easy and hopefully helpful to those that want to print recipes. Hope this helps.
Pam
Man, I haven’t had those in so long, they look wonderful! I am going to have to make those when it gets a bit cooler here!
All these need is a little bacon and I could eat them by themselves. I wanted to crawl through my screen these looked so good. The picture is delicious.
I love au gratin potatoes. My oldest son has never been willing to eat potatoes, but I used to call these “au gratins” and he ate them for years without realizing what they were!
Wow..that sounds really good. I am going to have to try this one.
Thanks
There is nothing better than home made Au Gratin potatoes. My mom used to make it for us when we were kids. I will have to give it a try myself.
Au gratin is one of my favorite potato dishes, and these look totally scrummy.
Oh boy, such cheesiness-they look absolutely perfect!
Those look wonderful and well worth the plurge.
My stomach is growling just looking at these! I’m not a huge potato fan, but these look delicious!
Au gratin is one of my favorite potato dishes, yours looks really good. I’m not surprised there were no leftovers.
Whoops! I had a problem posting a comment on here earlier, and didn’t think it had gone through, now I see it did. I’m not really going senile, or maybe I am.
Nice blog! Tasty Treats I see.
thank you for the viewing.
A fellow blogger,
Terry
Oh my gosh, Pam, you’re killing me! These look nothing short of amazing. I need a drool cloth, or maybe just an adult bib!
They sound really good! Just a suggestion for next time: I recently worked in a really upscale restaurant that had THE BEST au gratin potatoes ever. Their secret? A little bit of Gruyere cheese. I tried it at home and it really adds a little something that makes you go, “Hmmmm, what’s that?” (In that amazing-but-you-can’t-pinpoint-what-it-is kind of way!) Can’t wait to try your recipe, with that
Fabulous potatoes! Those are some spuds. I can just imagine the ooeygooeygoodness of them.
You are killing me! I can’t get enough potatoes lately, and this just looks over-the-top good!!
I was thinking of making this sometime this week. You have made me feel like I will definitely have to make it! Yum!
Great Recipe….. I shall try it….
But in return, if you would, try mine…..
And if you do, give me your honest opinion…..
http://themerlinmenu.blogspot.com/2008/06/recipe-potatoes-grande.html
I am making these – this weekend! I’ll be adding ham because Grumpy thinks it has to have diced ham…but I just know they will be delish! Yours looks so awesome!
I made these 2 nights ago and my entire family loved them! They went back for 3rds!! They were absolutely perfect and i highly recommend just following directions as stated because there is nothing that needs changing…well except maybe adding bacon would throw it over the top! ;D
Italy – Days 4-7
We love these and have made them 3 times now and mixing up the 4th batch right now. Using extra sharp cheddar is key.. Yummy…
Awesome stuff !! My fussy brat gobbled it up…. And so so easy to make ! Thumbs up !!!
Really good. Used rosemary breadcrumbs.
Add time cooked and flavor!!
Can I make this Potato recipe ahead of time , and Bake at a later time ? One to two days later ?
Jack,
Sorry, I’ve been on vacation and I am just now seeing this. I’ve never prepared it in advance so I am not sure but I think it would be just fine to make it a day ahead. Let me know how it turned out.
Pam