Italian Potatoes Au Gratin

READY IN: 1hr 45mins
Recipe by Sierra Silver

A nice alternative to your typical potatoes au gratin. The cubing of potatoes helps to bake this dish cohesively.

Top Review by J-Lynn

This is really tasty! What drew me to the recipe was the amount of vegetables; better than the usual potato casserole. I decreased the fat by using tofu sausage and omitting the romano cheese. Next time I would also cut back on the parmesan- my dish was plenty cheesy! I often replace a white sauce by using my cream soup substitute; 1 1/2 cans was the right amount here.<br/>For future reference: 1 1/2 hours, uncovered, at 375 barely cooked my SHREDDED potatoes. Add them to the vegetable skillet next time?

Ingredients Nutrition


  1. In a large skillet, sauté sausage, zucchini, bell pepper, onions, and garlic until softened; drain. Add cubed potatoes.
  2. In a large saucepan, melt butter over medium heat.
  3. Add flour; stir while cooking, 1-2 minutes.
  4. Whisk in milk and spices.
  5. Stir in cheeses, one cup at a time.
  6. Add sauce to potatoes and vegetables; stir to mix evenly.
  7. Pour into 13x9-inch dish. (Preheat oven to 350.).
  8. Bake casserole 45-50 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.
  9. Remove from oven, top with parmesan cheese, and bake additional 20-22 minutes.

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