Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Au Gratin Potatoes II
Rosemary Au Gratin Potatoes
Vegan Potatoes au Gratin
Spinach Potatoes Au Gratin
Au Gratin Party Potatoes
MORE
Top Related Articles
Easter Menus
Twice Baked Potatoes (Video)
Sweet Potatoes
Making Mashed Potatoes
Perfect Prime Rib
Cooking Potatoes
Showers, Luncheons and Teas
Festive Sweet Potatoes (Video)
Sunday Dinner: Coq au Vin, Italian Style
au gratin
Related Collections
French
Gourmet Side Dishes
High-Fiber Side Dish Recipes
Potatoes
Valentine's Day Side Dishes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Creamy Au Gratin Potatoes
SUBMITTED BY:
CathyM
PHOTO BY:
Trifiani
"This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart."
RECIPE RATING:
Read Reviews
(860)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr 30 Min
READY IN
2 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, 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. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 11, 2006 by Luminous
X
Full Review
Luminous
Dec. 11, 2006
Made exactly as directed, only change being mincing the onion instead of rings, as I don't like the texture of onions in large chunks. One reason I chose this recipe was because I prefer whole, natural foods (avoiding processed cheese and cans of soup, for example), and it fit the bill for that well enough. Verdict: it's quite possibly the best cheesy-potato side I have ever tasted. Some reviewers have called it bland, but I prefer to term it comfort food. It's a creamy, cheesy, potato side dish. It doesn't have to have a special bite or kick to it, or evoke any particular area of the world. I adore all sorts of cuisines—Thai, Middle Eastern, Italian, Spanish, Japanese, you name it—but once in a while a lightly seasoned dish that lets you taste the potato, the cheese, the simple flour-and-milk sauce...once in a while that simplicity is the pefect complement to your meal.
Was this review helpful?
[
YES
]
44 users found this review helpful
Made exactly as directed, only change being mincing the onion instead of rings, as I don't...
MORE
MORE
Reviewed on Apr. 20, 2003 by
chynook73
X
Full Review
chynook73
Apr. 20, 2003
Can you say.......disappeared faster than a speeding bullet? I just made this as a side dish to my Christmas ham. I doubled the recipe...used a lot more pepper than expected....used Cracker Barrel's Vermont extra sharp white cheddar ..... sauteed the onions with some garlic and butter before adding to layers....and slow cooked in crock pot (oven was full of ham). WOW!!! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays. Thank you 1,000 times over!!!!!!!
Was this review helpful?
[
YES
]
39 users found this review helpful
Can you say.......disappeared faster than a speeding bullet? I just made this as a side dish...
MORE
MORE
Reviewed on May 30, 2003 by
PMCKAY1717
X
Full Review
PMCKAY1717
May 30, 2003
Good recipe, nice as a side w/baked ham. Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper.
Was this review helpful?
[
YES
]
27 users found this review helpful
Good recipe, nice as a side w/baked ham. Modified slightly by sauteeing onions 1st w/a bit of...
MORE
MORE
Reviewed on Feb. 23, 2007 by
GERILYNN
X
Full Review
GERILYNN
Feb. 23, 2007
I thought this recipe was very, very good. I will not make Au Gratin Potatoes from a box mix again! I'm rating it 4 stars instead of 5 because I feel a few simple changes are needed. I would mince the onion and mix it throughout the potatoes. We did not care for the big, slimy rings of cheese-covered onions in the center of the dish, although we did like the flavor of the onions. Also, a 1 quart casserole dish is too small for this recipe, use at least a 2 quart. Another tip, which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time. Thanks for a very good recipe that we will enjoy many times over!!
Was this review helpful?
[
YES
]
26 users found this review helpful
I thought this recipe was very, very good. I will not make Au Gratin Potatoes from a box mix...
MORE
MORE
Reviewed on Mar. 12, 2006 by
EMILY91183
X
Full Review
EMILY91183
Mar. 12, 2006
I'm constantly asked to make my version of this recipe. Here's what I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.
Was this review helpful?
[
YES
]
21 users found this review helpful
I'm constantly asked to make my version of this recipe. Here's what I do differently that I...
MORE
MORE
Reviewed on Apr. 18, 2003 by CSANDST1
X
Full Review
CSANDST1
Apr. 18, 2003
This was pretty good. I have a habit of making high fat recipes into low fat ones. This one was ok but not great using low fat cheese. For some reason the cheese burned on the bottom. I baked it in a glass dish. If I had used full fat cheese I'm sure it would've been fabulous. I save this recipe for special occasions and use the right cheese.
Was this review helpful?
[
YES
]
19 users found this review helpful
This was pretty good. I have a habit of making high fat recipes into low fat ones. This one...
MORE
MORE
Reviewed on Mar. 17, 2003 by JMGINGRICH
X
Full Review
JMGINGRICH
Mar. 17, 2003
This was easy and delicious! I sliced then microwaved the potatoes for about 8 minutes to cut down on baking time. Then poured the cheese sauce over top and mixed with potato slices, then bake.
Was this review helpful?
[
YES
]
18 users found this review helpful
This was easy and delicious! I sliced then microwaved the potatoes for about 8 minutes to cut...
MORE
MORE
Reviewed on Mar. 14, 2005 by
COOKIN4FIVE05
X
Full Review
COOKIN4FIVE05
Mar. 14, 2005
I was hesitant to make this but all the raving reviews had me curious. My family of 5 raved about these potatoes all through dinner, my husband said they're the best he's ever had! I added extra cheese as we are cheese fans. I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken. Thanks Cathy
Was this review helpful?
[
YES
]
16 users found this review helpful
I was hesitant to make this but all the raving reviews had me curious. My family of 5 raved...
MORE
MORE
Reviewed on Dec. 17, 2002 by
GINNYG
X
Full Review
GINNYG
Dec. 17, 2002
Fabulous! A simple recipe that is very impressive! Will make again.
Was this review helpful?
[
YES
]
16 users found this review helpful
Fabulous! A simple recipe that is very impressive! Will make again.
MORE
MORE
Reviewed on Jan. 24, 2003 by
IGLOOSGIRL
X
Full Review