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Easy potatoes au gratin recipe

Easy potatoes au gratin recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

A simply delicious dish, and even nicer if you leave the peel on the potatoes. Use your favourite cheese for the topping - almost anything works.

19 people made this

IngredientsServes: 4

  • 800g potatoes, sliced
  • 200ml double cream
  • 1 egg
  • salt and freshly ground pepper
  • 1 pinch grated nutmeg
  • 50g grated Gruyère, Edam or Emmental cheese

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Arrange the potato slices in a baking dish. Combine the cream, egg, salt, pepper and nutmeg, and pour over the potatoes. Cover with the grated cheese. Bake in a preheated 180 C / Gas 4 oven for 45 minutes.

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Reviews & ratingsAverage global rating:(2)

Super Easy Potato Gratin

Potato gratin is one of those dishes that is simple to make, but the results are fantastic and so rewarding. A perfect gratin has a crispy top but is thick, rich, and creamy. The potatoes are soft but still intact, and the whole dish has a decadent cheesy flavor.

This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." It's a classic French recipe with thinly sliced potatoes and garlic-infused cream, along with gooey Gruyère and brie cheeses. The best potatoes for a gratin are floury types such as King Edward or Maris Piper, which are more widely available in places such as the U.K., Ireland, and Canada, but you can use any potato that's recommended for mashing. Russet potatoes will work in this recipe.

Some potato gratin recipes call for soaking potatoes prior to assembling the gratin, but that's not necessary here. Instead, the recipe comes together in a straightforward manner, with the thin slices simmering in milk and cream until it thickens a bit. Serve the gratin with beef such as London broil or even a simply roasted chicken for a classic meal.

Why you will love this potato side dish recipe

  • Delicious and comforting: The flavor of this potato au gratin is so good, there won&rsquot be any leftovers.
  • Easy to make: You can partially prepare some of the steps ahead and store in the fridge to bake the next day. The steps and simple and easy to follow.
  • Healthy: Made with clean and healthy ingredients. Don&rsquot like gruyere? you may substitute for light cheddar.

Easy Amish Au Gratin Potatoes

I guess have a love-hate relationship with potatoes. I mean, I rarely go “oh wow, we’re having potatoes for dinner!” But, I will also happily eat if served them. Mashed potatoes, if done correctly, are probably my favorite. There’s just not much better than creamy mashed potatoes drenched in butter, seasoning salt, and possibly topped with some sauerkraut. Yes, in that case, I love potatoes. I also love these Easy Amish Au Gratin Potatoes

Au gratin potatoes, those cheesy, pepper potatoes, are interesting. Au gratins are canother one where it has to be done right. Get au gratin wrong, and you have a mess. In fact, bad au gratins partially led to the downfall of one of my favorite restaurant chains.

Bill Knapps was a restaurant chain in the midwestern United States and they used to make amazing au gratin potatoes fresh from scratch in each kitchen, but as the chain tried to cut costs they switched to instant potatoes made in a distant commissary, and it just wasn’t the same. Customers deserted the chain in droves.

Despite the recipe's French origins, it’s been pretty much adopted everywhere and by everyone. You will find plenty of Amish families serving au gratin potatoes. They are great because they’re not quite as much work as mashed potatoes, and you can put them in those big roasters and they can serve a lot of people which is great for an Amish gathering.

Au gratin potatoes don't take many ingredients, but they are so good when done right!

Make sure the potatoes are sliced thin, not too thin, but maybe about ¼ inch thick.

Easy Potatoes Au Gratin Recipe

1. Preheat oven to 350 degrees F. Butter a 9- by 12-inch casserole dish. In a medium bowl, mix the Cheddar with the Gruyere.

2. Arrange 1/3 of the potato slices in the casserole dish in an overlapping pattern and season with salt and pepper. Top them with 1/3 of the cheese mix.

3. Continue to place cheese and potatoes in an overlapping fashion. Depending on how thinly you sliced the potatoes, you should end up with approximately three layers, with a third of the cheese between each layer. Reserve the last third of your cheese for later.

4. Carefully pour the half-and-half or heavy cream over the potatoes. It should come up to the bottom of the top layer of potatoes add more if this was not enough.

5. Bake, uncovered, for 1 hour. Halfway through the baking time, take the dish out of the oven and gently press the potatoes flat with a spatula to keep the top moist. Once the 1 hour is done, take the dish out of the oven and sprinkle the rest of the cheese mix on top. Bake an additional 15 min until the potatoes are tender and golden brown on top.

How to make Au Gratin Potatoes:

Potatoes Au Gratin only take a little while to prep, between the potato slicing, sauce making, and layering. But they do have to bake in the oven for an hour and a half (which feels like an eternity when you can smell the cheesy deliciousness)!

POTATOES. You’ll start by slicing your potatoes thinly ( use a mandoline or a chef’s knife) , then spreading them in a baking dish. I like to do the whole process in layers so I can maximize the amount of cheesy goodness.

LAYER. You’ll then pour a creamy and rich homemade cheese sauce over each layer of potatoes, and sprinkle with parmesan and cheddar cheese.

(Note: If cheddar isn’t your cup of tea you can use gruyere cheese, jack cheese, or even asiago cheese. This recipe is totally customizable to your unique tastes!)

Repeat the layers twice more, starting with potatoes, and finishing with shredded cheese.

BAKE. The potatoes bake for an hour covered, and an additional 20-30 minutes uncovered, until golden brown on top.

It’s a good idea to let them sit before serving so the sauce can thicken up a little bit, so also account for 10-15 minutes of cool time after they come out of the oven.

Crockpot version

You can layer the potatoes, sauce, and cheese in the crockpot how you would in a pan and either cook it on high for 3-4 hours or on the low setting for 6-8 hours.

This may yield a slightly different texture because it won’t have a crunch on the top like it would get from being in the oven but the taste will be the same.


2 Tablespoons butter or margarine 2 Tablespoons flour 1 cup milk 1/8 teaspoon garlic powder 1 cup shredded Cheddar or Swiss cheese 2 cans (14-1/2 oz. each) DEL MONTE® Sliced New Potatoes, drained Sliced green onions, optional
  1. Add milk gradually and cook, stirring constantly, until thickened. Add garlic powder and 1/2 cup cheese.
3. Combine potatoes and sauce in 2-qt. baking dish sprinkle with remaining cheese.

The Best Potatoes au Gratin Ever

Fact: Mashed doesn&rsquot have to be your default when it comes to potato side dishes. Because potatoes just got a serious upgrade. Take this recipe for potatoes au gratin. You know, the version where slices of spuds are smothered in a cream sauce and plenty of cheese? It&rsquos rich and comforting&mdashplus, it can be assembled ahead of time and held in your refrigerator until you&rsquore ready to bake it.

We like serving this decadent gratin next to pork tenderloin and a crunchy slaw but it can just as easily be the star of the show with a simple side salad. And although we&rsquove opted for nutty Gruyère to balance out the creaminess of this classic French dish, you can&mdashand should&mdashexperiment with different cheeses (cheddar would work well). So. our place or yours?

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5 tablespoons unsalted butter, divided

1 sweet onion, thinly sliced

1 tablespoon grainy mustard

2 pounds potatoes, peeled and thinly sliced

Salt and freshly ground black pepper

½ teaspoon freshly grated nutmeg

1. Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.

2. In a large pot, heat the remaining 4 tablespoons of butter over medium heat. Add in the onion and sauté until tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

3. Stir in the mustard. Then add the half-and-half and bring to a simmer. Add the potatoes and simmer for 4 to 5 minutes. Season with the salt, pepper and nutmeg.

4. Pour the potato mixture into the prepared casserole dish and spread into an even layer. Top with the cheese in an even layer. (The dish can be stored, covered, in the refrigerator at this point if you want to prepare it ahead.)

5. Bake until the cheese is golden, the sauce is bubbly and the potatoes are easily pierced with a fork, 25 to 30 minutes (add 5 to 7 minutes if baking after storing in the refrigerator). Let cool 5 minutes before serving warm. Prepare thy tastebuds.

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Potatoes Au Gratin with Onions & Garlic

To make Potatoes Au Gratin with Onions and Garlic, replace steps 4 and 5 above with steps 1 and 2 below.

  1. Now start laying the potatoes into the dish, followed by a thin layer of onion slices. After each layer, season with salt and black pepper. Finish with a last layer of potatoes on top.
  2. Pour the Half & Half into a jug and add the crushed garlic. Stir, then pour over potatoes. Spread the garlic a little over the top with a spoon, and push down to immerse all the potatoes in the cream.


  1. Ed

    This is not exactly what I need. There are other options?

  2. Ercole

    Very good question

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