Crunchy Au Gratin Potatoes Recipe
Crunchy Au Gratin Potatoes Recipe photo by Taste of Home
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Crunchy Au Gratin Potatoes Recipe

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With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES:15 servings
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES: 15 servings


  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 cup half-and-half cream
  • 1 cup canned pumpkin
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/4 pounds potatoes, peeled and cut into 1/4-inch slices
  • 2 cups soft bread crumbs
  • 8 ounces Gruyere or Swiss cheese, shredded
  • 2 tablespoons chopped fresh sage

Nutritional Facts

1 each: 167 calories, 8g fat (5g saturated fat), 29mg cholesterol, 274mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.


  1. In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
  2. In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13-in. x 9-in. baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350° for 1-1/4 hours.
  3. Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown. Yield: 15 servings.
Originally published as Golden Au Gratin Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p55

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WATTLE User ID: 222440 210667
Reviewed Mar. 27, 2011

"Would it be possible to scale this recipe down for six people?sure sounds good,

Thanks Wattle  

kmdshops User ID: 5848290 104771
Reviewed Mar. 27, 2011

"This recipe was delicious, and a hit with my children from the first bite. I made it almost as directed, using cheddar cheese and 1 1/4 c dry bread crumbs. It seemed like It was a little light on the potato side and a little heavy on the topping side. Also, there seemed to be not quite enough sauce for the potatoes. When I make this again, I will probably use 3.5 lbs of potatoes, double the sauce, and cut back on the topping a bit."

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