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Potatoes Au Gratin

I have made this countless times especially during potato harvest. Au gratin dishes are covered with grated cheese or breadcrumbs and baked or broiled until a crisp, brown crust forms.


2 pounds potatoes, peeled and sliced 1/4 inch
1 cup milk (I use skim)
1 cup cheese, shredded (I use cheddar or Velveeta)
1/2 cup yellow onions, diced
2 TBL oil (I use corn or light olive)
1 garlic clove, minced
1 TBL flour


Put potatoes in a large casserole dish (which has a cover).
Heat up skillet on med and sweat (cook without browning) onions until
translucent, about 5 minutes. Stir in garlic.
Turn down heat to low then add milk, flour and cheese. Stir
occasionally until cheese is melted.
Pour into layers of potatoes.

Method 1

Cover potatoes and bake 350 for 1 hour.

Method 2

Sprinkle breadcrumbs over the top and cook uncovered 350 for 1 hour.

Remove from heat and sprinkle with paprika.

I put the casserole dish on a cookie sheet because sometimes stuff
leaks out of the dish.

Doug's Notes

I prefer method 2, my wife prefers method 1.

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