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Fontina Potatoes Au Gratin

 Fontina Potatoes Au Gratin
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!—Taste of Home Test Kitchen
2 ServingsPrep: 20 min. Bake: 40 min.


  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup milk
  • 3 medium potatoes, peeled and cut into 1/4-inch slices
  • 1/4 cup shredded fontina cheese
  • 2 tablespoons minced chives
  • 1 tablespoon grated Parmesan cheese


  • In a small saucepan, melt butter. Stir in the flour, salt and pepper
  • until smooth. Gradually stir in milk. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • In a greased 3-cup baking dish, layer half of the potatoes, fontina
  • cheese, white sauce and chives. Top with remaining potatoes,
  • fontina, sauce and chives.
  • Cover and bake at 400° for 30 minutes. Uncover; sprinkle with
  • Parmesan cheese. Bake 10-15 minutes longer or until potatoes are
  • tender and top is lightly browned. Let stand for 5 minutes before
  • serving. Yield: 2 servings.
Nutritional Facts: 1 serving equals 357 calories, 19 g fat (12 g saturated fat), 57 mg cholesterol, 859 mg sodium,

2 of 2

Fontina Potatoes Au Gratin (continued)

Nutritional Facts: 37 g carbohydrate, 2 g fiber, 10 g protein.