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
I like a starchy potato such as a russet potato. However, you might also like a waxy potato like a red potato because it holds its shape better.
Yes, we really love sharp cheddar cheese but you could try Gruyere or Swiss. You could even mix a few together or add a little extra Parmesan, blue, or feta in to add even more flavor.
Yes, many people use heavy cream in their recipe. However, I don't think it is necessary and the roux makes the sauce nice and creamy.
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.
- 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
- Preheat oven to 350 degrees
- Peel and slice potatoes paper-thin
- Butter and spray an 11 x 7 baking dish
- Make the sauce by heating butter in a heavy saucepan.
- Add flour by sprinkling over the butter and using a high heat tolerant rubber spatula to stir quickly.
- Once the roux (butter and flour) has bubbled add in the milk
- Continue stirring as the mixture thickens.
- Add 2 cups of the cheese, a dash of salt, and pepper and stir until it is smooth, then remove from heat.
- Layer half of the potatoes into the baking dish.
- Pour half of the cheese sauce over top.
- Add the remaining potatoes, followed by the cheese sauce.
- Top with remaining 1/2 cup of cheese.
- Cover with foil and bake for 1 hour.
- 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.