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
Made this tonight!! Awesome!! I had some left over Velveeta Cheese from the super bowl rotel dip, so I used 8oz. Of that for e cheese and topped it with Colby Jack. Also added some garlic powder in with the salt and pepper.... My wife said it was the best she ever had!!
By far the best au gratin recipe I've ever used
Why does it say to use peeled potatoes, but the video shows unpeeled ??
Tasty! I made this in my Ninja Foodie to save time. Just had a little extra milk for the pressure cooker.
I loved this recipe the first time I made it! I found that if I stack up the potatoes and onions in my 8x8” Pyrex dish, and pour the cheesy rue over them to make it even better the second time I made it! However, using this method, pouring a drizzle of milk on top before covering keeps the whole dish very creamy! Family and friends always rave about it!
I have found my go-to au gratins! This recipe is easy and cheesy. Used a blend of regular and sharp cheddar. Haven't used the onion to date as I usually save that for scalloped potatoes. Freezes well. Just bake at 350 from frozen, covered in a prepared pan, with a splash of milk for about an hour.
This recipe is so easy and delicious. I like it because it doesn't have mustard in the recipe. I have made this twice and delicious every time. Also, I sliced the onions thin once and diced them the other time. Both times delicious.
I love this recipe! After I made the sauce I realized that I didn't have enough so I made half of the recipe
I doubled the recipe and tripled the cheese. Replaced the 2% with whole milk. Also added a little garlic powder and paprika. Delicious! ?????????
After further evaluation this recipe is bumped up to three stars. To get it right, you must cook the dish at lower temperature for a longer duration. I found starting at 400 for 40 minutes and then dropping the temp to 300 in a convection oven for 90 minutes to be successful. The cheese bechamel is still holding and the potatoes are cooked as far as I can tell using a toothpick to test the softness. Feel free to add your own touches to make this dish your own. Overall an kk recipe but it needs work to turnout properly.