Oxmoor House Photo by: Oxmoor House

Creamy Potatoes Au Gratin

Warm and cheesy...these potatoes are always a favorite.

Gooseberry Patch DECEMBER 2010

  • Yield: Serves 4


  • 4 russet potatoes, peeled, sliced 1/4-inch thick and divided
  • 1 onion, thinly sliced
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded Cheddar cheese, divided


Arrange half the potato slices in a greased 1 1/2-quart casserole dish. Top with onion and remaining potatoes; add salt and pepper to taste.

In a medium saucepan, melt butter over medium heat. Add flour and salt; stir constantly with a whisk one minute. Stir in milk; cook until thickened. Stir in 1 1/2 cups cheese; continue to stir until melted.

Pour over potatoes; cover with aluminum foil. Bake at 400° for one hour. Uncover, sprinkle with remaining cheese. Bake 10 to 15 more minutes or until lightly browned.


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Creamy Potatoes Au Gratin recipe