This Creamy Au Gratin Potatoes recipe is seriously simple to make- ALMOST as simple as boxed potatoes. It is made with ingredients you already have, making it even easier.
And I promise that your family will give you rave reviews and think of you as a domestic goddess. This will become your favorite Au Gratin Recipe!
Ingredient Notes
- Butter
- Flour
- Salt
- Garlic Powder
- Milk
- Shredded Sharp Cheddar Cheese
- 4 Russet Potatoes
- Onion
- Salt and Pepper
How to make Creamy Au Gratin Potatoes
- Preheat oven to 400 degrees F.
- Spray an 8 x 11 inch casserole dish with non-stick cooking spray.
- In a medium-size saucepan, melt butter over medium heat.
- Mix in the flour, salt, and garlic powder and stir constantly with a whisk for one minute.
- Stir in milk.
- Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
- Layer 1/2 of the thinly sliced potatoes into the bottom of the prepared casserole dish and season with salt and pepper.
- Top with the diced onions, then pour half of the cheese mixture on top of the onions.
- Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce.
- Cover the dish with aluminum foil and bake for 80-90 minutes or until the potatoes are cooked. I usually remove the foil for the last 15 minutes so that the top can get golden brown just a little bit.
Storing and Other Tips
Leftover Au Gratin Potatoes should be stored in a shallow, airtight container in the refrigerator for up to 4 days.
When reheating, make sure to cover the dish with foil and heat it in an oven preheated to 375 degrees F until the potatoes are heated through and bubbly.
I find that cheddar cheese produces the best sauce with the most flavor, especially if you use extra-sharp but a nice swiss or your fave cheese will work just fine!
I usually make this recipe and eat it within the same day. However, you can make it in advance then cook it later, right before you plan to eat. You could easily make it the day before and it would be just fine.
However, I would not make it more than 24 hours in advance. This dish is best when it is served and baked fresh.
I have only made this in the oven, however, you could make this in the slow cooker. You will definitely want to spray the oven with non stick cooking spray, or use a slow cooker liner, but it would work.
You may need to add a little more moisture as well, depending on how fast it cooks out. We recommend cooking it on high, instead of low.
For this recipe, we used russet potatoes, however, really any potato would work for this recipe. I have never made it using sweet potatoes because I usually use russet.
I have made this recipe using mini red potatoes and it was absolutely scrumptious. You can also peel the potatoes, or keep the skin on. I like the texture of the skin, so I usually keep it on.
You could also use yukon gold potatoes. My friend makes her potato salad with them, and it is delicious every time.
More Potato Side Dishes You Might Like
- Au Gratin Cheesy Potato Bake
- Mom’s Cheese Potatoes
- Baked Potato Casserole
- Slow Cooker Cheesy Potatoes
- Cheesy Hashbrown Potato Casserole
- Homemade Scalloped Potatoes
Creamy Au Gratin Potatoes
Ingredients
- 3 Tablespoons butter
- 3 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 4 russet potatoes, sliced
- ½ onion, diced
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8 x 11 inch casserole dish with non-stick cooking spray.
- In a medium-size saucepan, melt butter over medium heat.
- Mix in the flour, salt, and garlic powder and stir constantly with a whisk for one minute.
- Stir in milk.
- Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
- Layer 1/2 of the potatoes into the bottom of the prepared casserole dish and season with salt and pepper.
- Top with the diced onions, then pour half of the cheese mixture on top of the onions.
- Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce.
- Cover the dish with aluminum foil and bake for 80-90 minutes (I usually remove the foil for the last 15 minutes so that the top can brown just a little bit).
Notes
Nutrition
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Questions & Reviews