Potatoes Au Gratin

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

When I say Potatoes Au Gratin, what is the first thing that comes into your mind?

Smooth velvety melted cheese covered creamy potatoes? Or Cheesy plastic?

If you said cheesy plastic, you can relate and have eaten potatoes au gratin from a box. I’ve eaten the box kind too. My mama made them from time to time when I was growing up and I made them for myself even after I moved out and cooked meals for myself. The box potatoes are not terrible. They are really convenient and easy to fix, but no matter how hard you try, you still end up with a few potato slices that are like hard plastic and hard to chew. Bleh!

As time went on, I knew that potatoes au gratin had to better than the chewy plastic potatoes from a box, so I found a basic recipe and gave it a try. I could not believe how incredibly delicious potatoes au gratin could be. Since then, I have worked on ways to improve the recipe and I want to share this recipe with you. I want you to know there is an alternative to cheesy plastic from a box.

This classic side dish comes together very easily, you don’t have to have any fancy gadgets to cut the potatoes. A knife works just as good as any gadget. Alright, there is a long 60 to 90 minute cook time, but believe me, this recipe for potatoes au gratin is well worth the wait. The tender potato slices are laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin makes perfect side dish to any meal.

Trust me, these ain’t those plastic box potatoes you buy in the store. They are so much better. You’ve gotta try this recipe:

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

Potatoes Au Gratin | Servings: 4-6 | Time: 110 Minutes

Recipe adapted from All Recipes

Ingredients:

  • 3 to 4 large russet potatoes, sliced into ⅛-inch slices
  • 1 small onion, thinly sliced into ⅛ to ¼-inch rings (optional, but highly recommended)
  • Kosher salt and fresh cracked black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 teaspoons garlic powder
  • 1 cup extra-sharp cheddar cheese, shredded
  • fresh parsley for garnish, (optional)

Directions:

Preheat oven to 400 degrees F. Butter a 2 quart casserole dish.

Add potato and onion slices to the casserole dish and toss so that they layer with each other, but lay flat. Season with salt and pepper, to taste.

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

In a medium-size saucepan over medium heat, melt butter until it just begins to foam. Mix in the flour and season with salt, to taste, while stirring constantly for one minute, with a wooden spoon. After one minute, stir in the milk. Switch to a whisk and continue to stir and cook until the mixture is smooth and has thickened.

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

When the sauce is thick and bubbling, it should coat the back of a spoon, and leave a space when pulling your finger through the sauce. Stir in cheese and garlic powder all at once, until melted.

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

I used two casserole dishes when making this recipe last time. Our grandson doesn’t like onions, so I made a version without.

 

Pour cheese over the potatoes and onions, and cover the dish with aluminum foil. Bake covered for about an hour. After 60 minutes, uncover and check for tenderness. Continue to back uncovered, until potatoes and onions are tender and the cheese sauce begins to brown around the edges, about 30 minutes.

Remove and allow to cool about 10 minutes before serving.

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

Recipe Notes:

I have seen several recipes, in which the potatoes are sliced thin and placed upright into a casserole dish to make them very pretty. I love pretty food, but it doesn’t make them taste any better.
I have also left out the onions for my stepson and grandson, but if you and your family love onions, don’t leave them out! They add so much more flavor to this wonderful dish.

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com

I love cheese and I don’t think there is a way you prepare a potato that I wouldn’t eat it. Potatoes are so versatile and they are the best all time classic side dish for that very reason. What do you think? Comment below!

Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal! | TheMountainKitchen.com
Print
Potatoes Au Gratin
Prep Time
20 mins
Cook Time
1 hrs 30 mins
Total Time
1 hrs 50 mins
 
Tender potato slices laced with sweet onions smothered in a creamy cheese sauce with a hint of garlic. Potatoes au gratin the perfect side dish to any meal!
Course: Side Dish
Author: Debbie Spivey
Ingredients
  • 3 to 4 large russet potatoes sliced into ⅛-inch slices
  • ½ onion thinly sliced into ⅛ to ¼-inch rings (optional, but highly recommended)
  • Kosher salt and fresh cracked black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 teaspoons garlic powder
  • 1 cup extra-sharp cheddar cheese shredded
  • fresh parsley for garnish, (optional)
Instructions
  1. Preheat oven to 400 degrees F. Butter a 2 quart casserole dish.

  2. Add potato and onion slices to the casserole dish and toss so that they layer with each other, but lay flat. Season with salt and pepper, to taste.
  3. In a medium-size saucepan over medium heat, melt butter until it just begins to foam. Mix in the flour and season with salt, to taste, while stirring constantly for one minute, with a wooden spoon. After one minute, stir in the milk. Switch to a whisk and continue to stir and cook until the mixture is smooth and has thickened.
  4. When the sauce is thick and bubbling, it should coat the back of a spoon, and leave a space when pulling your finger through the sauce. Stir in cheese and garlic powder all at once, until melted.
  5. Pour cheese over the potatoes and onions, and cover the dish with aluminum foil. Bake covered for about an hour. After 60 minutes, uncover and check for tenderness. Continue to back uncovered, until potatoes and onions are tender and the cheese sauce begins to brown around the edges, about 30 minutes.
  6. Remove and allow to cool about 10 minutes before serving.
Recipe Notes

 

I have seen several recipes, in which the potatoes are sliced thin and placed upright into a casserole dish to make them very pretty. I love pretty food, but it doesn't make them taste any better.

I have also left out the onions for my stepson and grandson, but if you and your family love onions, don't leave them out! They add so much more flavor to this wonderful dish.

Recipe adapted from AllRecipes

12 thoughts on “Potatoes Au Gratin

  1. Pingback: Potatoes Au Gratin | My Meals are on Wheels

  2. Diane

    These potatoes look so good! Would love some!! Cutting back on cheese, but maybe once or twice a year we can have these. My mouth is watering!!

  3. Pingback: Pan Seared Lemon Pepper Tuna Steaks {For really expensive tuna steaks

  4. The first thing I think of when you say potatoes au gratin is “Mmmm…yes, please!” These look like such a treat – perhaps they’ll have to make an appearance on my Thanksgiving table this year!

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