Easy Potatoes Au Gratin Recipe

This easy potatoes au gratin recipe is the perfect side dish for any meal. Something the cheese lovers will enjoy and a great dish to bring to the party.

Potatoes and cheese. Who wouldn't love a dish like this one? I make my recipe with raw potatoes so technically this is more of a gratin dauphinoise. Still, it does have a nice cheesy crust indicative of a gratin and a creamy base.

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Thinly sliced potatoes are a must especially since they are not pre-cooked. You can buy a cheap mandoline slicer for this. I think it's worth the small investment.

My sauce is made up of a roux to start with equal parts of butter and flour cooked first. Whole milk is added to the roux to make a sauce similar to my tuna noodle casserole dish.

However, this one goes a step further adding grated sharp cheddar cheese and a little salt and pepper to create a delicious creamy cheese sauce.

Two layers of potatoes and the cheese sauce are spread in a buttered casserole dish.

More cheese is added on top.

It comes out nice and crusty on the sides and crispy on top.

Potatoes Au Gratin FAQs

This yummy potato casserole dish is a crusty, cheesy, and creamy side dish that will surely get devoured by everyone who tries it. In fact, you might just want to make two because it tastes just as good a day later.

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Potatoes Au Gratin

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 50 minutes

This easy potatoes au gratin recipe is the perfect side dish for any meal. Something the cheese lovers will love and a great dish to bring to the party.

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Ingredients

• 2.5 pounds russet potatoes
• 8 ounces shredded sharp cheddar cheese 2 cups for sauce and 1/2 cup for top
• 1 1/4 cups whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees
2. Peel and slice potatoes paper-thin
3. Butter and spray an 11 x 7 baking dish
4. Make the sauce by heating butter in a heavy saucepan.
5. Add flour by sprinkling over the butter and using a high heat tolerant rubber spatula to stir quickly.
6. Once the roux (butter and flour) has bubbled add in the milk
7. Continue stirring as the mixture thickens.
8. Add 2 cups of the cheese, a dash of salt, and pepper and stir until it is smooth, then remove from heat.
9. Layer half of the potatoes into the baking dish.
10. Pour half of the cheese sauce over top.
11. Add the remaining potatoes, followed by the cheese sauce.
12. Top with remaining 1/2 cup of cheese.
13. Cover with foil and bake for 1 hour.
14. Remove foil and bake for an additional 20 minutes to brown the top.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 567mgCarbohydrates: 39gFiber: 5gSugar: 7gProtein: 13g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.