Simple Au Gratin Potatoes
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 5 cups thinly sliced peeled potatoes (about 6 medium)
- 1/2 cup chopped onion
- Additional pepper, optional
Reviews
I use the sauce in this recipe for either potatoes or macaroni. It's very reliable. I usually double the recipe if I'm cooking for my family of six. A nice touch is to sautee chopped onion in the butter at the beginning, and then continue as instructed with the onion included in the sauce.
I followed this recipe exactly. I think people that have included in their review that the potatoes were not cooked enough did not interpret the recipe correctly. I believe the recipe could be more clearly written that after you cook covered for 1 hour, you THEN remove the cover and cook for an ADDITIONAL 30-40 minutes. That is plenty of time-- the potatoes were quite soft. You DEFINITELY do NOT need to precook the potatoes first. That is a waste of every working person's limited time. Do be aware that you need to set aside AT LEAST TWO HOURS of time to prepare, cook, and cool this dish. I liked it a lot but would add a bit more than the 1 cup of cheese the next time.
Looks easy enough. I never made this before, I always used the box but after looking at the video, I will make this from scratch from now on.
I would love to get the ingredients for 50 people or more.
Excellent classic dish. I double the sauce with 3 cups of shredded sharp cheddar cheese for 7 to 9 medium potatoes. I bake at 400 for 1 hour for more browning on top.
Sorry I mistakenly submitted my review. Anyhow I sautéed the onions in the melted butter, added the flour and cooked a few minutes to cook out the flour. Heated 2 cups 1% Milk
Used 1/2
Delicious!! I used 9 medium/large potatoes, doubled the sauce/cheese ingredients and used a 9x13 baking dish. I omitted the onion, not by choice, but because I simply forgot to put them in! Still, these potatoes were wonderful. I baked them about an hour and fifteen minutes, covered, and then continued to bake another thirty minutes, uncovered. They came out perfect. The potatoes were tender and covered in the cheesy sauce. Perfect accompaniment to the glazed ham we had with it. Will keep this recipe handy anytime I need a potato side dish!
Oh My Goodness this recipe/dish was so good it became an instant favorite in our house and I will make it again
Made this multiple times. This is a simple good recipe. I use extra sharp cheese and grate extra to sprinkle on top during the last 30 minutes of cooking.