The Art of Random Willy-Nillyness: Potatoes Au Gratin Recipe!
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Friday, January 24, 2014

Potatoes Au Gratin Recipe!

This is one of my new favorite recipes. I love anything that has potatoes in it and this not only has potatoes and cheese. YUMMO! Besides the fact that this recipe is so delicious, it is pretty easy to make. It can be served as a side dish to fried chicken to a prime rib roast. Now that we are starting to eat less meat, this can be served as an entree with a salad.

I also use my easy cheese sauce recipe for this dish. You can use this cheese sauce for anything like hash brown casserole, fondue, mac & cheese etc. It is easy to make and I guarantee it is the best!

Here is my recipe, step by step:

Start by making a roux. You need equal amounts of flour and butter. I usually use 2 tablespoons each. But you can use more or less depending on the amount of sauce you want. Melt the butter and flour until they are blended and the roux has a little bit of color. 

Once blended add a pinch of salt and pepper. Grate a little fresh nutmeg to the roux. You can use ground nutmeg if you do not have fresh. Start with, literally, a pinch. Then you can add more when the sauce is done to make it to suit your taste. 

Add a cup or cup and a half of milk. Again, this will depend on how much sauce you want. Mix the milk with the roux until it starts to thicken a little. Once it starts to thicken add the cheese and mix well. You want to make sure the cheese is completely melted into the sauce. Grated cheese works well but I just sliced my cheese and mixed it well. 

I use Gruyere because it is the best for this recipe. But if you want to use other cheeses, go ahead. I actually use this same cheese sauce for my hashbrown casserole and mac & cheese. I make a few adjustments but you can mix and match cheeses. But for this particular recipe, use a white cheese. 

Slice potatoes into thin strips. I used 3 medium-sized potatoes for this recipe. Again, if you want to make less or more, just adjust the amount.

Slice some onions into thin slices as well. Use a yellow or white onion. Do not use red onions because the red onion is not the right one for this recipe. I like using Vidalia onions. 

Take your casserole dish and spray it with some PAM. Trust me, you want to do this because it will be sticky! Then start lining the casserole dish with the potatoes. 

Then add the onions and salt and pepper. You want to salt every layer. And just keep layering 
until the dish is full. 

Add the cheese sauce to the potatoes and onions.

Make sure the sauce covers the whole dish. The sauce will dry out a little when cooked so you want enough sauce so the dish does not dry out.  Place it in the oven at 350 degrees for an hour. But always check the thicker potatoes because they might need a little more cooking time. 

Look at that creamy deliciousness! Let me tell you folks, that once you make this recipe, you will keep making it. It is that good. Plus, you can eat this for any occasion and it makes a great dish for a potluck! And, it's easy. I always say, if I can do it, anyone can do it. 

Buen Provecho!


  1. Oooh I love potatoes au gratin! This recipe looks great!

  2. Is this the Potatoes and Onion Gratin you mentioned in your prime rib post? I can see how it would be a great side dish with a nice steak or roast. Or chicken--it could bake right in the oven with the chicken. It looks absolutely delicious. Thanks for posting your recipe!

  3. Very clear instructions. I think your secret is the nutmeg. YUM.

    slehan at juno dot com

  4. OK, you won me over, this looks fabulous and I need to get this one printed to make my own.

  5. Looks delicious! Thank you for the recipe!

  6. This would be awesome with a side of broccoli and chicken!

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