During the week, most of my meals consist of a quick main dish and then a fruit or veggie side dish that I throw together in a matter of seconds.
However, every once in a while, I totally catch my family off-guard and whip up an actual honest-to-goodness side dish- something besides pasta-a-roni or minute rice (did I just admit that?).
This recipe is seriously simple to make- ALMOST as simple as boxed potatoes. It is made with ingredients you already have, making it even easier.
And I promise that your family will give you rave reviews and think of you as a domestic goddess. Who knows- maybe you’ll even get a foot rub out of it. These are some magic potatoes.
how far in advance can i make this recipe?
I usually make this recipe and eat it within the same day. However, you can make it in advance then cook it later, right before you plan to eat. You could easily make it the day before and it would be just fine.
However, I would not make it more than 24 hours in advance. This dish is best when it is served and baked fresh.
add a little more flavor:
This salad is delicious as is, however, I like to add a little ranch seasoning mix to give it just a little extra flavor. It is so yummy with a little kick of ranch seasoning mix.
would this recipe work in a slow cooker?
I have only made this in the oven, however, you could make this in the slow cooker. You will definitely want to spray the oven with non stick cooking spray, or use a slow cooker liner, but it would work.
You may need to add a little more moisture as well, depending on how fast it cooks out. We recommend cooking it on high, instead of low.
would any potato work for this recipe?
For this recipe, we used russet potatoes, however, really any potato would work for this recipe. I have never made it using sweet potatoes because I usually use russet.
I have made this recipe using mini red potatoes and it was absolutely scrumptious. You can also peel the potatoes, or keep the skin on. I like the texture of the skin, so I usually keep it on.
You could also use golden yukon potatoes. My friend makes her potato salad with them, and it is delicious every time.
related article: if you love these creamy au gratin potatoes, you’ll want to try our Baked red potato wedges.
watch how to make another potato side dish, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
I am a huge potato salad fan. If you like potato salad, this is definitely a recipe you need to try. It comes together quickly, all thanks to the instant pot. Watch how simple it is to make, here:
looking for more potato side dishes? here are a few of our favorite:
- Cheesy Bacon Potatoes
- Instant Pot Baked Sweet Potatoes
- Au Gratin Cheesy Potato Bake
- Brown Sugar Roasted Bacon Sweet Potatoes
- Roasted Baby Potatoes
Creamy Au Gratin Potatoes Recipe
Ingredients
- 3 Tablespoons butter
- 3 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 4 russet potatoes sliced
- ½ onion diced
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8 x 11 inch casserole dish with non-stick cooking spray.
- In a medium-size saucepan, melt butter over medium heat.
- Mix in the flour, salt, and garlic powder and stir constantly with a whisk for one minute.
- Stir in milk.
- Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
- Layer 1/2 of the potatoes into the bottom of the prepared casserole dish and season with salt and pepper.
- Top with the diced onions, then pour half of the cheese mixture on top of the onions.
- Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce.
- Cover the dish with aluminum foil and bake for 80-90 minutes (I usually remove the foil for the last 15 minutes so that the top can brown just a little bit).
Nutrition
Recipe Details
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FAQ
How can the leftover sauce be repurposed for another dish?
The sauce in this recipe turned out to be a bit too much, but don’t worry! Instead of letting it go to waste, the individual creatively pulled some sauce to the side for another delicious dish. They have a brilliant plan to repurpose it in making macaroni and cheese. By combining the leftover sauce with macaroni, they can create a cheesy, flavorful side dish or even a main course. Adding garlic powder instead of garlic gives the sauce a rich and savory taste. It was served alongside Easter Sunday ham and was a perfect match. If you decide to try this out, it’s recommended to halve the recipe, as it yields a generous portion that could easily feed a small army. To enhance the visual appeal, the individual sprinkled some parsley flakes on top for added color. With these modifications, the leftover sauce becomes a versatile ingredient that can bring another layer of deliciousness to a completely new dish.
How should au gratin potatoes be served?
Au gratin potatoes are a versatile dish that can be enjoyed in various ways. Some people enjoy serving au gratin potatoes as a standalone meal, finding them satisfying and delicious on their own. They can also be served as a side dish alongside a wide range of main courses, complementing the flavors of many favorite meals. Additionally, au gratin potatoes are a popular choice for holiday gatherings, where they can make a flavorful and festive addition to the dining table. Whether enjoyed on their own, as a side dish, or during special occasions, au gratin potatoes offer a delicious and comforting option for any meal.
Is there a recommended portion size or dish size for the recipe?
We recommend halving the recipe as it yields a large quantity of food, enough to feed a small army.
What is the difference between au gratin and scalloped potatoes?
Au gratin potatoes and scalloped potatoes are both popular side dishes known for their creamy texture and starchy base. One key distinction between the two is the thickness of the potato slices used in each dish. Au gratin potatoes are typically sliced slightly thinner than scalloped potatoes. Another point of differentiation is the use of cheese: while au gratin potatoes commonly incorporate cheese into the dish, traditional scalloped potatoes are prepared without cheese. However, it’s worth noting that modern variations of scalloped potato recipes may feature cheese as an additional ingredient. Overall, both dishes offer a comforting and flavorful accompaniment to a variety of meals.
What is the recommended cooking time for pre-cooked potatoes in the recipe?
Based on the provided information, the author used a mandoline to slice potatoes to a thickness of about 1/8 inch and did not mention pre-cooking them. However, without any specific mention of a recommended cooking time for pre-cooked potatoes in the recipe, it is unclear how long they should be cooked.
What should be done with the leftovers?
Leftover potatoes au gratin should be stored in a shallow, airtight container in the refrigerator. When reheating, make sure to cover the dish with foil and heat it in an oven preheated to 375 degrees F until the potatoes are heated through and bubbly.
What size of baking dish was used?
A 9×13 rectangular baking dish was used for the recipe.
What dairy combination was used instead of just milk?
Instead of using just milk, the recipe used a combination of 2 cups of 2% milk and 1 cup of heavy cream.
How was the cooking method modified?
The cooking method was modified by thinly slicing raw potatoes, baking them covered at 375°F for 45 minutes, and then baking them uncovered for approximately 30 more minutes until nicely browned on top.
What additional ingredients were added to the recipe?
The recipe suggests adding cayenne, seasoned salt, and crumbled bacon for extra flavor.
Can au gratin potatoes be frozen?
In considering the question of whether au gratin potatoes can be frozen, it’s important to note that the dish is dairy-rich, primarily due to the inclusion of milk and cheese. Freezing au gratin potatoes may not be recommended as dairy products have a tendency to separate during the freezing and thawing process. Additionally, you may need to adjust the moisture content and cooking method when preparing this dish for freezing purposes. It is suggested to cook the potatoes on high heat instead of low to maintain their texture. In the scenario where leftovers are frozen for later consumption, it’s advisable to monitor the moisture levels to ensure optimal quality upon reheating.
Questions & Reviews