Creamy Au Gratin Potatoes

"The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have a wonderful dinner. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.""
 
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photo by teresas photo by teresas
photo by teresas
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by lazyme photo by lazyme
photo by Anonymous photo by Anonymous
Ready In:
2hrs
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter a 1 quart casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish.
  • Top with the onion slices, and add the remaining potatoes.
  • Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat.
  • Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
  • Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
  • Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

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Reviews

  1. This recipe was made on 10/28/18 as part of mine and my SO's dinner,but most importantly for the " Autumn Fever " event ;) .Since I love using leftovers the recipe was doubled. I did however change the way it was layered, I placed half of the potatoes in the prepared dish,then salted and peppered them and then topped with the onions.Then poured half of the sauce over the top, added the rest of the potatoes, and sprinkled with more S & P. After adding the remaining sauce the top was sprinkled with a small amount of Paprika. About 10 minutes before the spuds were done , I removed the foil so the top could brown up a bit. The baking time was " SPOT ON " We both thoroughly enjoyed this recipe. I do think however the next time that I make this, I will dice the onions instead of slicing them. Thanks for posting a wonderful recipe, and " Keep Smiling :) "
     
  2. I love this dish...the hubby not so much...he wanted to know what I did different...I just said I added cheese...he said don't do that again...well I liked them so much that I had the leftovers for lunch...this is how I make my Mom's scalloped potatoes but without the cheese...I really enjoyed the addition of the cheese...made for FYC tag game...who doesn't like cheese...
     
  3. Yum. I made 2 small individual serving dishes of these and it worked really well. They were easy to make and went really well with a steak and some mushrooms. Thanks for sharing, Lynn.
     
  4. These potatoes were fabulous, and very easy to cook. I froze the leftovers in individual dishes, and they reheated well. I reheated some in the microwave and did some in the oven, both did fine but I preferred the oven reheat because I love to brown the top.
     
  5. Please add my kudo's to the rest. This great side accompanied center cut pork chops and a veggie salad this evening. It was a real hit with a half recipe being wiped out by the two of us. It's smooth, cheesy, creamy and dreamy. There is no way you could go wrong by choosing this recipe.
     
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