Classic Potatoes Au Gratin

Classic Potatoes Au Gratin

Classic Potatoes Au Gratin
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The sight of cheesy, golden brown potatoes au gratin makes any food advocate happy. Why change au gratin potatoes when it's the simplicity of them that makes them so delicious? Classic Potatoes Au Gratin delivers the taste you love. Potato side dishes are perfect for all kinds of holiday dinners and potlucks, so you will get a lot of use out of this recipe. Add it to your Thanksgiving menu, Christmas menu, Easter menu - you name it! It will likely be requested often.


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Cooking Time2 hr

Cooking MethodCasserole


  • 5 large potatoes, peeled and sliced into medium thin slices (Russet potatoes work well)
  • 1 medium onion, peeled and chopped
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups milk
  • 2 cups Cheddar cheese, cubed or sliced


  1. In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and bring to a boil. Stir frequently till thickened. Set aside.
  2. Lightly butter a large casserole (3 1/2 to 5 qt.). Preheat oven to 350 degrees F.
  3. Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of the cheese and sprinkle with salt and pepper. Repeat the next layer.
  4. Then, on top of the second layer, pour half the white sauce over (be a little reserved cuz you want the majority of the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same.
  5. Pour the remaining white sauce over the top, making sure you cover all. Sprinkle the final product with salt and pepper. Cover and bake for 1 hour.
  6. Then, remove the cover and bake for another hour. Don't worry if it gets a little dark on top.

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cooking temp's??

I like the idea of changing the flavor now and then, especially if you're preparing this dish often. A bit of garlic and celery might be nice as extra seasonings in this recipe. I find that spring onion is a really great substitute for regular onion because it adds some color to the dish, which makes it more visually appealing.

I know this is a classic gratin recipe and you shouldn't change a classic but I always sprinkle powdered onion soup between the layers of potatoes. I feel this gives the dish a lot more flavor and depth and takes it to another level. Sometimes I fry some bacon bits and sneak that in too!

I love this recipe. I make mine the same except that I cook the onion with the butter and then add the flour, milk, salt, pepper and cheese. Cook until thick and bubbly. In a casserole dish layer half of the potatoes and half the cheese gravy, then do the same with the rest of the potatoes and cheese gravy. I sometimes add 12-14 ounces of jalapeno smoked sausage for a complete meal.

One amazing way to have your family eat potatoes without making fuss. Since i have picky eaters, I try to kide few other things just to make it more intresting. For example one time I tried to add some zucchini and no one could make the difference. And is so easy to make. I just love the idea of easy to prepare, less dishes to wash and tasty food on the table. if you are to measure calories maybe this is not the best but is one good meal.

Although it is hard to beat having classic mashed potatoes at Thanksgiving time, this cheesy potato dish is so good that it is my new favorite potato dish.

Oooo cheese and potatoes in the same dish? It was heaven!

This is truly a classic recipe, yet something we don't normally have at our Thanksgiving table. That may change this year! Heck, I need to make it this weekend - forget waiting until then. Who says you need a special occasion to enjoy all the cheesy, potato-y goodness of an au gratin recipe as delicious as this?!

I think this was my favorite au gratin recipe that I've tasted to date. It had the perfect amount of cheese and the potatoes were cooked to perfection. I'd choose these over regular mashed potatoes any day.

These were so much fun to make! You can't go wrong with a cheese-and-potatoes combo.

Just the right amount of cheese! These tasted fantastic.

This is just how my Mom use to make them and they are great, I've been trying to get this reciepie for a long time now, I will be including this in my Sunday dinners from now on.


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