{"id":31721,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/"},"modified":"2025-04-21T11:29:06","modified_gmt":"2025-04-21T16:29:06","slug":"simple-au-gratin-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/","title":{"rendered":"Au Gratin Potatoes"},"content":{"rendered":"<p>Making au gratin potatoes from scratch is easier than you might think! One of the all-time classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-name=\"www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato recipes<\/a>, potatoes au gratin combines simple ingredients\u2014thinly sliced uncooked potatoes, onions and a rich cheese sauce\u2014that&#8217;s baked until lightly browned and bubbly. It&#8217;s a winner at any dinner table, party or potluck.<\/p>\n<p>Serve au gratin potatoes alongside just about main, from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugar-glazed-ham\/\" data-name=\"www.tasteofhome.com\/recipes\/sugar-glazed-ham\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sugar-glazed ham<\/a> for the holidays to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/crispy-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fried chicken<\/a> or with your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-make-meat-loaf\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-make-meat-loaf\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meat loaf recipes<\/a>.<\/p>\n<h2>Au Gratin vs. Scalloped Potatoes<\/h2>\n<p>If you&#8217;re wondering what the difference is between scalloped and au gratin potatoes, the simple answer is cheese. While both dishes feature thinly sliced potatoes baked in a cream sauce until golden brown, traditionally only au gratin potato recipes include cheese. Afterall, the word gratin is a French cooking term for any dish topped with cheese or buttery bread crumbs popped in the oven or under a broiler until brown and crispy.<\/p>\n<p>However, while often made only with heavy cream or milk and a roux, many <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-cheesy-scalloped-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-cheesy-scalloped-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">scalloped potato recipes<\/a> today also include cheese. And honestly, we&#8217;re okay with that.<\/p>\n<h2>Ingredients for Au Gratin Potatoes<\/h2>\n<ul>\n<li><strong>Potatoes:<\/strong> When it comes to the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of potatoes<\/a> to use for au gratin potatoes, russet potatoes (also referred to as Idaho potatoes), are ideal for this recipe. They&#8217;re high in starch and soak up the sauce as they cook, yet retain their shape. Yukon gold potatoes can also be used in this recipe. Avoid red potatoes, which are lower in starch and are likely to fall apart while cooking.<\/li>\n<li><strong>Flour and butter:<\/strong> The base of this recipe&#8217;s rich cheese sauce is a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roux<\/a> made from butter, flour, salt and pepper. When combined with the milk and cheese, the roux thickens the sauce.<\/li>\n<li><strong>Cheese:<\/strong> For best results, freshly grate the cheddar from a block of cheese. Prepackaged cheese can be used in a pinch (these are our Test Kitchen&#8217;s picks for the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cheddar-cheese\/\" data-name=\"www.tasteofhome.com\/collection\/best-cheddar-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best shredded cheddar cheese<\/a>), but it won&#8217;t melt as smoothly. Gruy\u00e8re, Swiss or provolone are tasty alternatives.<\/li>\n<li><strong>Milk:<\/strong> This recipe calls for 2% milk. However, if you&#8217;re feeling extra decadent, half-and-half or even heavy cream are great alternatives.<\/li>\n<li><strong>Onion: <\/strong>A white or yellow onion will do. If even the thought of chopping onions brings tears to your eyes, our Test Kitchen&#8217;s suggestions on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-onions-without-crying-our-test-kitchen-tries-6-crazy-methods\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-onions-without-crying-our-test-kitchen-tries-6-crazy-methods\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cut an onion<\/a> without crying, including wearing goggles (but a very sharp knife will do).<\/li>\n<\/ul>\n<h3>Special Equipment<\/h3>\n<ul>\n<li><strong>Mandoline:<\/strong> A <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-mandoline-slicer\/\" data-name=\"www.tasteofhome.com\/collection\/best-mandoline-slicer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mandoline slicer<\/a> will make quick work of slicing the potatoes.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the cheese sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1992486\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Simple-Au-Gratin-Potatoes_TOHVS24_18345_MF_04_12_1.jpg?fit=700%2C1024\" alt=\"overhead shot of flour melted in butter in a large saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 350\u00b0F. In a large saucepan, melt the butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add the milk, stirring to ensure there are no lumps. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1992487\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Simple-Au-Gratin-Potatoes_TOHVS24_18345_MF_04_12_2.jpg?fit=700%2C1024\" alt=\"overhead shot of cheese melted in a large saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the cheese until melted.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Cooking the roux just long enough eliminates the taste of raw flour, but you don&#8217;t want to take it too far. After you add the flour and seasonings to the butter, stir until the mixture looks bubbly and foamy, and then it should look like a thick paste. Using a whisk is fine, but consider using a rubber spatula to make sure the mixture doesn&#8217;t collect in the corners and burn.<\/p>\n<h3>Step 2: Add the potatoes and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1992488 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Simple-Au-Gratin-Potatoes_TOHVS24_18345_MF_04_12_3.jpg?fit=700%2C1024\" alt=\"overhead shot of sliced potato added in the cheese mix in a large saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the potatoes and onion to the sauce; transfer to a greased 2-quart baking dish. Cover and bake for one hour.<\/p>\n<h3>Step 3: Uncover and continue baking<\/h3>\n<p>Uncover and bake the potatoes for another 30 to 40 minutes or until the potatoes are tender. If desired, top with additional pepper.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982953\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Simple-au-Gratin-Potatoes_FT24_18345_JR_0215_3.jpg?fit=700%2C1024\" alt=\"Simple Au Gratin Potatoes Ft24 18345 Jr 0215 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add some crunch:<\/strong> After the first hour of baking, top the uncovered potatoes au gratin with bread crumbs before the final baking period.<\/li>\n<li><strong>Add fresh herbs:<\/strong> Stir in a total of 2 teaspoons of fresh herbs into the cheese sauce. Use thyme leaves, chopped rosemary, parsley or sage.<\/li>\n<li><strong>Switch up the potatoes:<\/strong> For a colorful and nutrient-packed substitution, replace half of the Russet potatoes with thinly sliced <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-love-sweet-potatoes\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-love-sweet-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sweet potatoes<\/a> for a colorful variation.<\/li>\n<\/ul>\n<h2>How to Store Au Gratin Potatoes<\/h2>\n<p>Leftovers can be stored in an airtight container in the refrigerator for up to five days. For best results, reheat leftovers in a 350\u00ba oven for about 30 minutes or until heated through.<\/p>\n<h3>Can you make au gratin potatoes ahead of time?<\/h3>\n<p>Au gratin potatoes are perfect for prepping ahead. You can prep the potatoes up to one day in advance, cover and refrigerate. When ready to bake, remove the baking dish from the refrigerator while the oven preheats. Cook as instructed.<\/p>\n<h3>How do you freeze au gratin potatoes?<\/h3>\n<p>To freeze, first let the au gratin potatoes cool completely. Then, transfer the potatoes in an airtight freezer-safe container and freeze for up to three months. Thaw overnight in the fridge and then reheat in a 350\u00ba oven for 30 to 35 minutes, or until heated through.<\/p>\n<h2>Au Gratin Potatoes Tips<\/h2>\n<h3>Why did my potatoes au gratin curdle?<\/h3>\n<p>Curdling can occur when high heat affects the fat in dairy. In this recipe, we thicken the milk with flour to prevent curdling. Starch will also help, so make sure to use a high-starch potato like a russet. If you have leftover potatoes, use them in any of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/russet-potato-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/russet-potato-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">russet potato recipes<\/a>.<\/p>\n<h3>How do you keep potatoes au gratin from becoming watery?<\/h3>\n<p>To keep au gratin potatoes from becoming watery, consider replacing the milk with heavy cream, which has a higher fat content, resulting in a thicker sauce. Make sure to cook the sauce until thickened, so when you add the cheese it&#8217;s the right consistency.<\/p>\n<p>Also, use the right potato: Russet potatoes have less water and more starch, making them ideal for <a href=\"https:\/\/www.tasteofhome.com\/collection\/au-gratin-potatoes-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/au-gratin-potatoes-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">au gratin recipes<\/a>. If your au gratin potatoes are watery while baking, you can add a few shakes of potato flakes, if you have them on hand. They&#8217;ll reconstitute in the sauce and act as a thickener.<\/p>\n<h3>What goes well with au gratin potatoes?<\/h3>\n<p>Just about anything goes well with au gratin potatoes. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-thyme-roasted-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-thyme-roasted-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Lemon thyme chicken<\/a> is easy and delicious\u2014and bakes at the same temperature as the potatoes. A <a href=\"https:\/\/www.tasteofhome.com\/recipes\/savory-pork-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/savory-pork-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pork roast<\/a> is also a classic pairing with au gratin potatoes. Feeling more like a steakhouse dinner? Try a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-grilled-steaks\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-grilled-steaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">garlic-grilled steak<\/a> or any of our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/super-steak-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/super-steak-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steak recipes<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Once you&#8217;ve tried homemade au gratin potatoes, you&#8217;ll never reach for the boxed stuff again.<\/p>\n","protected":false},"author":7061,"featured_media":1970770,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305915,304162,305883,305487,304988,303887,306848,304268,307739,324623,307754,304313,304150,303883,307614,305031],"categories-v2":[339861,309439,311532,308988,310796,308935,308478,309603,259483,311599,310706,309177,310717,308313,309434,308476,310591,308975],"coauthors":[145797],"recommended_recipes":[{"post_title":"Potatoes au Gratin Gruyere","post_link":"\/recipes\/potatoes-au-gratin-gruyere\/","post_image":"\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_EXPS_FT24_278687_EC_1203_5.jpg"},{"post_title":"Ham and Potatoes Au Gratin","post_link":"\/recipes\/ham-and-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Potatoes-Au-Gratin_EXPS_TOHVP23_4218_MF_12_11_HamAndPotatoesAuGratin_2.jpg"},{"post_title":"Au Gratin Peas and Potatoes","post_link":"\/recipes\/au-gratin-peas-and-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Au-Gratin-Peas-and-Potatoes_EXPS_GHBZ18_11524_E08_08_5b.jpg"},{"post_title":"Sweet Potatoes au Gratin","post_link":"\/recipes\/sweet-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Sweet-Potatoes-au-Gratin_EXPS_TOHD24_9239_AlejandroMonfort_3.jpg"},{"post_title":"Carrots Au Gratin","post_link":"\/recipes\/carrots-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30624_CB50843D255.jpg"},{"post_title":"Simple Saucy Potatoes","post_link":"\/recipes\/simple-saucy-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Simple-Saucy-Potatoes_EXPS_HSCBZ19_12150_E07_12_3b.jpg"},{"post_title":"Au Gratin Cheesy Potatoes","post_link":"\/recipes\/au-gratin-cheesy-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13885_QC10151C60.jpg"},{"post_title":"Black Bean Potato au Gratin","post_link":"\/recipes\/black-bean-potato-au-gratin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Black-Bean-Potato-au-Gratin_EXPS_HSCBZ17_85721_D07_21_5b.jpg"},{"post_title":"Vegetarian Potatoes au Gratin","post_link":"\/recipes\/vegetarian-potato-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vegetarian-Potato-au-Gratin_EXPS_13x9BZ21_140675_E10_08_1b.jpg"},{"post_title":"Scalloped Potatoes au Gratin","post_link":"\/recipes\/scalloped-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39866_REM1193486C10_29_4b.jpg"},{"post_title":"Au Gratin Potatoes with Green Chiles","post_link":"\/recipes\/au-gratin-potatoes-with-green-chiles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Au-Gratin-Potatoes-with-Green-Chiles_exps118960_BAFTB2307047A03_03_4bC_RMS.jpg"},{"post_title":"Au Gratin Potatoes 'n' Leeks","post_link":"\/recipes\/au-gratin-potatoes-n-leeks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Au-Gratin-Potatoes-and-Leeks_EXPS_HCA23_37978_DR_06_17_7b.jpg"},{"post_title":"Golden Au Gratin Potatoes","post_link":"\/recipes\/golden-au-gratin-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14587_TH10170C31A.jpg"},{"post_title":"Cabbage Au Gratin","post_link":"\/recipes\/cabbage-au-gratin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/107\/OriginalSize\/34dc987a983a6b4c70c6adc73ca7eba9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/","name":"Au Gratin Potatoes","datePublished":"2018-01-01","dateModified":"2024-05-22","prepTime":"PT20M","cookTime":"PT01H30M","totalTime":"PT01H50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Simple-au-Gratin-Potatoes_EXPS_FT24_18345_JR_0215_1.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Once you've tried homemade au gratin potatoes, you'll never reach for the boxed stuff again.","recipeIngredient":["3 tablespoons butter","3 tablespoons all-purpose flour","1-1\/2 teaspoons salt","1\/8 teaspoon pepper","2 cups 2% milk","1 cup shredded cheddar cheese","5 cups thinly sliced peeled potatoes (about 6 medium)","1\/2 cup chopped onion","Additional pepper, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the cheese sauce","text":"Preheat oven to 350\u00b0F. In a large saucepan, melt the butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add the milk, stirring to ensure there are no lumps. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese until melted. Editor's Tip: Cooking the roux just long enough eliminates the taste of raw flour, but you don't want to take it too far. After you add the flour and seasonings to the butter, stir until the mixture looks bubbly and foamy, and then it should look like a thick paste. Using a whisk is fine, but consider using a rubber spatula to make sure the mixture doesn't collect in the corners and burn.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Simple-Au-Gratin-Potatoes_TOHVS24_18345_MF_04_12_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the potatoes and bake","text":"Add the potatoes and onion to the sauce; transfer to a greased 2-quart baking dish. Cover and bake for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Simple-Au-Gratin-Potatoes_TOHVS24_18345_MF_04_12_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Uncover and continue baking","text":"Uncover and bake the potatoes for another 30 to 40 minutes or until the potatoes are tender. If desired, top with additional pepper.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Simple-au-Gratin-Potatoes_FT24_18345_JR_0215_3.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 225 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"30mg cholesterol","sodiumContent":"602mg sodium","carbohydrateContent":"26g carbohydrate (4g sugars","fiberContent":"2g fiber)","proteinContent":"8g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.718563,"reviewCount":167,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Simple Au Gratin Potatoes","description":"Check out this video for how to make Simple Au Gratin Potatoes","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/jZVpfmOH\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M59S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/jZVpfmOH-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCoathanger"},"reviewBody":"I followed the recipe, using whole milk and extra sharp cheddar cheese, but made 2 additions. I added a 1 \/2 cup of parmesan cheese and 1\/2 teaspoon of Dijon mustard. Came out amazing! Will absolutely make this again!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLamp"},"reviewBody":"I have made this recipe several times, and it is the best au gratin potato dish I've ever eaten. I \"recycled\" the leftovers into a potato cheese soup by adding a bit more milk or chicken broth. Excellent taste and texture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlanet"},"reviewBody":"Made these a couple weeks ago and everyone raved.  I followed the recipe exact \u2026 I use my salad shooter with the slicer for the potatoes.  Making them again today to service with ribs for family dinner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCoathanger"},"reviewBody":"I added 2 small chopped onions and about 3 cups of sharp cheese. Even though my potatoes were very thinly sliced it took about 2 hours to cook. But when I showed up at my neighbor\u2019s cookout everyone loved my dish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRaindrop"},"reviewBody":"Delicious! My kids are picky eaters and loved them too. Made the recipe with no changes or substitutes. Will be making again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Queen392"},"reviewBody":"<p>I always use this recipe when making Au Gratin. To whomever wrote this recipe Thank You ! The only things I do differently is I use whole milk (that's our milk of choice for all) and I top with panko in between each layer for a little crunch. We all absolutely love these potatoes!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacey006"},"reviewBody":"<p>I made this as a double batch and it was incredible! Creamy, tasty and a decadent cheese sauce that is a real crowd pleaser. I used heavy cream instead of 2% milk.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDucky"},"reviewBody":"These are great! I omitted the onion because no one in my family likes the physical onion but I did add a few teaspoons of onion powder, garlic powder and some fresh parsley to my sauce mixture. Also used 1\/2 cheddar and 1\/2 mozzarella cheese","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedChilli"},"reviewBody":"We lovingly call these potatoes \"Old Rotten Potatoes\" (Au Gratin Potatoes).  This particular recipe is very similar to the way my wife makes it.  We made this recipe and the church potluck group loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedAirBalloon"},"reviewBody":"Recipe worked well, I used whole milk, Gouda, and russet potatoes. Season to taste. I had to cook it for over an hour.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBullhorn"},"reviewBody":"Excellent dish.  Delicious!!!  It got lots of compliments at the Solstice potluck.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleScissors"},"reviewBody":"I am making this recipe. I am 60 years old, I tell my wife to always remember were 60 years old. Because she said that is an old recipe! No, it is a basic recipe most 20-30-40 year olds never made it. Very good recipe. Thanks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Disne"},"reviewBody":"Great recipe! I cooked it 10 minutes longer but other then that it was great! My fussy husband loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deuce"},"reviewBody":"<p>Made them  for New Year's eve and they were perfect. First time I was able to make them successfully.  Key for me was to cut very thin. I have an old salad maker and the attachment cut the potatoes  very thin.  Very tastey and easy to make.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bahiya019"},"reviewBody":"My family enjoyed the recipe.   This was a good basic recipe and worth keeping.  A great template or just fine as is!     I added the salt after I melted the cheese just because  I didn't have a full cup of cheddar and made up the difference with processed cheese which tends to be saltier.  In fairness, the recipe states after you uncover the potatoes that the cooking time will be 30 - 40 minutes or longer if your potatoes aren't tender.   In my experience, it does usually ends up taking about two hours.  Is it my oven, the thickness of the potatoes, or the type of potato?  Who knows!  What I know is that like the recipe and  I would make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleHat"},"reviewBody":"Made this last night. The BEST  au-gratin potatoes I have had. Follow the recipe as written but omitted the onions.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBottleOpener"},"reviewBody":"Can I possibly give this more than 5 stars????? Even my super picky 9 year old devoured it! Thank you seems incredibly inadequate","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueGoggles"},"reviewBody":"Although I don\u2019t luuuurve their delivery, I agree with the other reviewers that this recipe could be cooked longer and could benefit from much more seasoning . It\u2019s tricky to find that perfect balance between firm and mushy potatoes, but the recipe as followed yielded crunchy potatoes. Thus, I increased the heat and the cooking time. I used Gruy\u00e8re and white cheddar, saut\u00e9ed shallots, and in addition to salt and pepper, added my secret makes-every-recipe-amazing spice blend for flavor (<a href=\"https:\/\/silkroadspices.ca\/products\/scarborough-fair).\" target=\"_blank\" rel=\"noopener\">https:\/\/silkroadspices.ca\/products\/scarborough-fair).<\/a> I also sopped up the oil that rose to the top with a paper towel, sprinkled the top with parmesan (maybe overkill, but if tons of cheese is wrong, I don't want to be right), and then broiled for a few moments before letting it sit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eldie1959"},"reviewBody":"<p>I made this as an accompaniment to baked ham on New Year's this year.  Very tasty. We all had seconds.  To add to the nutrition of the dinner, I used half white potatoes and half sweet potatoes.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MKKilner"},"reviewBody":"<p>Honestly haven't made this yet, but it looks scrumptious! Question, though - approx. how thin should \"thinly sliced potatoes\" be?\u00a0 \u00bc-inch, \u215b-inch...? I want these to come out as yummy as they look\/sound!<\/p><p>Thanks!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanElephant"},"reviewBody":"This recipe is a good starting point, but I made 2 modifications (one immediate, one on my second try) in order to make it a really good dish.\n\n\n<ol><li>I skipped the butter the second time, instead bringing the milk to a simmer and adding the flour to thicken it. When I used the butter, I got quite a bit of excess grease sitting in the corners of the pan. I know butter is a key component of a b\u00e9chamel sauce, which is the base of this dish, but you're adding enough cheese that you don't need the richness butter provides, and if it cooks out and forms a layer of grease it's not adding to the recipe anyway.<\/li><li>1\/8 tsp of black pepper is an insultingly small amount for a recipe this large. If you use that little pepper in your cooking, please never invite me to dinner. I know the recipe says \"additional pepper optional,\" but it really isn't. This recipe makes 8 servings. 1\/64th of a teaspoon per serving might as well be nothing.<\/li><\/ol>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EricandAlicia"},"reviewBody":"<p>Oddly enough the 1 hour bake time didn\u2019t work for me, ended up recovering it and putting it back in while another dish was baking , the dish itself was awesome once it finished baking completely. Maybe a square pan would have been better? I used a round glass dish\u2019 but only 4 large potatoes \ud83e\udd37\u200d\u2640\ufe0f<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Simple Au Gratin Potatoes","description":"Check out this video for how to make Simple Au Gratin Potatoes","url":"https:\/\/cdn.jwplayer.com\/videos\/jZVpfmOH-Uot7Fvi8.mp4","duration":"59s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/ms6712036v4l7e373efj78eoi8wp2qv5.jpg","advertising":"","jw_id":"jZVpfmOH","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/jZVpfmOH-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/jZVpfmOH\/poster.jpg?width=720","jw_publish_date":"2019-03-27T00:00:00"},"rms_legacy_id":"18345","romance_copy_dek":"Once you've tried homemade au gratin potatoes, you'll never reach for the boxed stuff again.","enhanced_recipe_title":"Simple au Gratin Potatoes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter","IngredientText":"3 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons salt","IngredientText":"1-1\/2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups 2% milk","IngredientText":"2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded cheddar cheese","IngredientText":"1 cup shredded cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 cups thinly sliced peeled potatoes (about 6 medium)","IngredientText":"5 cups thinly sliced peeled potatoes (about 6 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped onion","IngredientText":"1\/2 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional pepper, optional","IngredientText":"Additional pepper, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Simple-au-Gratin-Potatoes_EXPS_FT24_18345_JR_0215_1.jpg","RecipeId":18345,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Simple au Gratin Potatoes Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33676\" ol-id=\"T073RUS\"]","RecipeAttachmentFileName":"Simple-au-Gratin-Potatoes_EXPS_FT24_18345_JR_0215_1.jpg","ContributorId":null,"Firstname":"Cris","Lastname":"O'Brien","City":"Virginia Beach","StateDescription":"Virginia","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Bake: 1-1\/2 hours","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Simple au Gratin Potatoes","SubmittedTitle":"Au Gratin Potatoes","RecipeTypeId":1,"AverageRating":4.72,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_GHBZ18_18345_E08_15_5b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":90,"TotalTimeInMinutes":110,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Au Gratin Potatoes","OriginalSourceProject":"Au Gratin Potatoes","ContestPlacement":"","Trailer":"<h2>Potatoes Au Gratin Tips<\/h2> \r\n\r\n<h3>Why did my potato au gratin curdle?<\/h3> \r\nCurdling can occur when high heat affects the fat in dairy. In this recipe, we thicken the milk with flour to prevent curdling. Starch will also help, so make sure to use a high starch potato like a russet. If you've got leftover russet potatoes, use them up in any of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/russet-potato-recipes\/\">russet potato recipes<\/a>!\r\n\r\n<h3>How do you keep potatoes au gratin from becoming watery?<\/h3> \r\nIf your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. Also, russet potatoes have less water and more starch, making them ideal for <a href=\"https:\/\/www.tasteofhome.com\/collection\/au-gratin-potatoes-recipes\/\">au gratin recipes<\/a>. \r\n\r\n<h3>What goes well with au gratin potatoes?<\/h3> \r\n<a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-thyme-roasted-chicken\/\">Lemon thyme chicken<\/a> is easy and delicious\u2014and bakes at the same temperature as the potatoes! Feeling more like a steakhouse dinner? Try a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-grilled-steaks\/\">garlic grilled steak<\/a> or any of our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/super-steak-recipes\/\">steak recipes<\/a>.","Metadescription":null,"DigitalHeadnotes":"These cheesy potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, the versatile, homey side dish also goes well with pork, chicken and other entrees. \u2014Cris O'Brien, Virginia Beach, Virginia \r\n ","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.","SequenceNo":1},{"Direction":"   Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. 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In this recipe, we thicken the milk with flour to prevent curdling. Starch will also help, so make sure to use a high starch potato like a russet. If you've got leftover russet potatoes, use them up in any of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/russet-potato-recipes\/\">russet potato recipes<\/a>!    <h3>How do you keep potatoes au gratin from becoming watery?<\/h3>   If your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. Also, russet potatoes have less water and more starch, making them ideal for <a href=\"https:\/\/www.tasteofhome.com\/collection\/au-gratin-potatoes-recipes\/\">au gratin recipes<\/a>.     <h3>What goes well with au gratin potatoes?<\/h3>   <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-thyme-roasted-chicken\/\">Lemon thyme chicken<\/a> is easy and delicious\u2014and bakes at the same temperature as the potatoes! Feeling more like a steakhouse dinner? Try a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-grilled-steaks\/\">garlic grilled steak<\/a> or any of our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/super-steak-recipes\/\">steak recipes<\/a>."}]},"breadcrumb":[{"term_id":311532,"name":"Casseroles","slug":"casseroles","term_group":0,"term_taxonomy_id":311467,"taxonomy":"categories-v2","description":"These family-pleasing casserole recipes are sure to be a hit. From apps and green bean casseroles to dessert and main dish casseroles, you'll want to try them all!","parent":310796,"count":3391,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/casseroles\/"},{"term_id":311599,"name":"Potato Casseroles","slug":"potato-casseroles","term_group":0,"term_taxonomy_id":311534,"taxonomy":"categories-v2","description":"Learn how to make the best potato casserole recipes with help from our tips, how to videos and no-fail recipes.","parent":311532,"count":426,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/casseroles\/potato-casseroles\/"},{"term_id":339861,"name":"Au Gratin Potatoes","slug":"au-gratin-potatoes","term_group":0,"term_taxonomy_id":339792,"taxonomy":"categories-v2","description":"Learn how to make the best au gratin potatoes with help from our tips, how to videos and no-fail 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