Au Gratin Potatoes Recipes

Silver Post Medal for All Time! 418 Posts
November 1, 2012

Finished meal.This is one of my favorite dishes to make when I need something in a hurry for dinner.


Total Time: 12 minutes

Yield: 2 servings


  • 2 medium red potatoes
  • 1/2 small sweet onion, chopped
  • 5-6 dots butter or margarine
  • dash salt
  • dash pepper
  • 1/2 cup shredded sharp cheddar cheese


  1. Wash potatoes and dry them. Do not peel.
  2. Ingredients for dish.
  3. Slice the potatoes and place in small dish for microwaving. Add chopped onion, dots of butter, salt, and pepper.
  4. Cover and microwave on high for approximately 8 or 9 minutes until potatoes are tender.
  5. Remove from microwave and place cheese on top of potatoes and onions and cook uncovered for approximately one minute on high.
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Bronze Post Medal for All Time! 216 Posts
January 8, 2012

I usually make these from scratch, but it was a real low energy day, so I took the easy way out. They turned out cheesy and delicious, and everyone loved them.


This is the way I will make them from now on.

Cheesy sliced potatoes baked in the oven.


Diamond Post Medal for All Time! 5,887 Posts
January 8, 2010

Mix sour cream, cream of chicken soup and milk together. Mix hash browns, cheese and onion together.


Diamond Post Medal for All Time! 5,887 Posts
January 31, 2012

These are some of my favorite potatoes ever! Love the cheese.


Diamond Post Medal for All Time! 5,887 Posts
February 10, 2011

Mix all above ingredients together and put in 9x13 inch pan. Bake 1 hour at 350 degrees F. If desired, top with buttered cracker crumbs before baking or top with crushed potato chips about 5 minutes before taking out of the oven.


Gold Post Medal for All Time! 846 Posts
October 29, 2010

Melt butter in a saucepan over medium low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the garlic and flour and cook 1 minute more.


August 6, 2009

This recipe was our Thursday night supper when all 5 kids were living at home. It is a one dish casserole meal that I usually serve with a tossed green salad and/or a veggie on the side.



Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

April 20, 2021

When cooking potato gratin, usually we use mixture of milk and cream. But I never know what does milk and cream do here? So I just want to ask what is milk and cream function here? Thanks.


Bronze Feedback Medal for All Time! 196 Feedbacks
April 20, 20211 found this helpful
Best Answer

The milk and the cream are the liquid part of the roux--where you mix the flour and butter to start the sauce, then when it gathers, you add the milk and cream to make the smooth sauce. Full cream adds flavor (and more calories from the fat which gives it the flavor) to the dish. If your recipe specifically calls for milk and cream--the originator probably reduced the butter in the recipe to account for the extra fat from the cream--OR, maybe they just wanted a super rich flavor and kept the butter proportion in the roux the same and just split the liquid to milk and cream using the cream to add that velvety richness that it brings to dishes.


I have made mine with just skim milk and it is still just as tasty.

When I started cutting calories many years ago, I researched (in cookbooks as this was long before Google) alternate recipes. Like I said, now I use skim milk and a skim cheese when I make mine and it tastes good. You still get the rich taste from the buttered crumbs that are toasted to make it a true gratin and not just scalloped potatoes.


Gold Feedback Medal for All Time! 949 Feedbacks
April 20, 20210 found this helpful
Best Answer

Think about what you would have if you did not use milk and cream. Just potatoes and cheese (butter in place of 'liquid'?) but no 'creamy sauce' and that's what makes the dish.


When my children were young (4 boys & 2 girls) money was not plentiful and meals for 8 could get expensive so dishes like this were served quite often only I think I combined scalloped & au gratin recipes as we used cheese if we had it, regular milk, butter and added whatever else was available; cooked bacon, sausage, left over meat of any kind, vegetables - but I made layers and so the potatoes were still a separate item and every one usually loved it.
The two are described as follows:
"Au gratin potatoes include cream and cheese whereas scalloped potatoes are simpler, featuring only cream.
Au gratin potatoes: Perfectly creamy, cheesy and flavorful."


Silver Answer Medal for All Time! 440 Answers
April 21, 20212 found this helpful
Best Answer

Gratin Dauphinois (Potato Gratin) is a French dish. Today, it is a staple of French gastronomy and is one of the Top 10 of the best French specialties.


It is known that the term gratin dauphinois was first mentioned on July 12, 1788. This dish was served during a dinner for the officers of the town of Gap given by Duke Charles-Henri de Clermont-Tonnerre, who was lieutenant general of Dauphiné. The Dauphiné region is located in the south-eastern quarter of France, today it is part of three departments: Isère, Drôme, Hautes-Alpes and part of the Rhône. The potato is the basis of the gratin dauphinois. The Dauphiné region produced a lot of milk. Therefore, it is not surprising that they tried to cook potatoes this way.

The original recipe for gratin dauphinois relies on crème fraîche, flooding the potato slices to allow them to cook. In doing so, they become impregnated with cream and become as soft as you want. Crème fraîche (pronounced "krem fresh") is a version of sour cream with a higher fat content, which makes it good for cooking because it is less prone to curdling when you simmer it. While it looks similar to sour cream, crème fraîche is thicker, richer, and tastes less tangy than cream.


Well, you can use light cream, but you have to know, that whole cream is more resistant to cooking and promises more tender potatoes. If your cream is heavy, then mix it with milk, although this option is rejected by traditional French cuisine. Choose a 50-50 ratio of whole heavy cream and milk.
To make this dish as tasty as possible, French chefs advise using real fresh milk - the one that comes out of the cow and has just been chilled without further processing. As it has not undergone any heat treatment, it is richer in protein, calcium, vitamins and bacterial flora and its texture is smoother and its taste more pronounced.
Potatoes, milk, cream, some garlic and nutmeg, and nothing else.

The potatoes need to cook in a liquid. Of course, it can be water, but the cooks wanted to get the most delicious dish, so milk is used as a liquid in this dish. Using milk will make it more unctuous and tasty, and will gather the starch to create the link of the dish.
The cream and milk contain fat that also encapsulate the taste, so the dish is more tasty.

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November 26, 2009

I'm looking for a good Potato Au Gratin recipe, with ham slices. Any help here? I know Deeli just might ride to the rescue on this one.

By michael dittamore

Gold Post Medal for All Time! 846 Posts
November 30, 20090 found this helpful

Well, call me flattered, Michael! Hopefully, this recipe will do the trick to please you :-)

Deeli's Potatoes Au Gratin With Ham

3 medium russet potatoes peeled and cut in to 1/4 inch slices
2 cups cooked ham, diced
1/2 red onion, diced
3 tbsp butter
3 tbsp flour
2 cups milk
1 1/2 cups Cheddar cheese, shredded
1 1/2 cups Monterey jack cheese, shredded

Preheat oven to 400 degrees F.
Layer one half of the potatoes in bottom of a baking dish, top with the ham and onions and finish layering with remaining potatoes.

In a medium saucepan melt the butter over medium heat, add flour and stir for about one minute.
Add milk and cook, stirring constantly, until mixture has thickened.
Add all cheese and stir until just melted.
Pour mixture over the potatoes, ham and onions.

Cover and bake for about one hour.
Test for potato doneness and if potatoes are close to being tender continue baking without a cover for fifteen more minutes in order to brown the top of the casserole.

Bon Appetite and let me know how you like it ;-)

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June 22, 2018

White cheddar is a popular choice for making a cheese sauce for potatoes and pasta. This page is about making white cheddar au gratin potatoes.

Slice of White Cheddar Au Gratin Potatoes on a white plate.

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April 29, 2017

Try using Dubliner cheese the next time you make au gratin potatoes for a different taste. This is a page about Dubliner au gratin potatoes.

A baked dish of au gratin potatoes.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

January 5, 2010

Mix all ingredients together. Put in greased 9x13 inch pan. Cover with shredded cheese. Bake at 350 degrees F for 45 minutes to 1 hour.


July 9, 2009

So easy and delicious!


July 9, 2009

Mix all together. Put in a greased 9x13 inch pan. Bake at 350 degrees F for 1 hour.


July 9, 2009

Butter casserole dish and alternate sauce and potatoes until full. Or just mix the potatoes and sauce together and pour into casserole.

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