Side Dishes

Creamy au Gratin Potatoes

4 servings


30 minutes

active time

2 hours

total time


4 medium russet potatoes, thinly sliced

1 medium onion, chopped

salt and ground black pepper to taste

3 tablespoons butter

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups milk

1 ½ cups shredded Cheddar cheese


Preheat the oven to 400 degrees F. Spray 9X13 glass casserole dish with Pam.

Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Then top with remaining potatoes. Season again with salt and pepper.

Melt butter in a medium saucepan over medium heat and sauté the chopped onions. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.

Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.

Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.


Instead of slicing the potatoes by hand we used a mandolin set at 3 millimeters. We changed the recipe to 8 servings but had to use two pans because it was too much. The recipe was updated to 6 servings for next time so it will all fit in our 9X13 glass casserole dish. The recipe called for buttering the dish but the potatoes stuck to the bottom and was too dark. The recipe has been changed to use Pam spray to see if that will work better.


Serving Size



499 kcal

Total Fat

25 g

Saturated Fat

16 g

Unsaturated Fat

0 g

Trans Fat



77 mg


683 mg

Total Carbohydrate

49 g

Dietary Fiber

4 g

Total Sugars

9 g


20 g

4 servings


30 minutes

active time

2 hours

total time
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