Thursday, December 19, 2019

Cheesy Potatoes Au Gratin

Thinly sliced potatoes layered among the creamiest cheese sauce ever come together to create this taste sensation. Potatoes Au Gratin has been a long-time favorite in our house. And with this simple recipe, they will be your go-to side dish all year long!
Cheesy Potatoes Au Gratin #side #potato #recipe @SlowRoasted
As you know we have a house full of picky eaters, but we all come together when there are potatoes and cheese.  I mean can you say ultimate comfort food?

These potatoes are awesome served along side our pork roast or meatloaf. They pretty much go with everything. I can't quite get enough. But then again.. Cheese and potatoes are kind of a no-brainer around here. Add corn and broccoli on the side and we have a family full of happy campers. Well, not literally 'campers'. If you want me to go camping there needs to be a hotel room involved. We can roast hot dogs over an open fire pit (by the hotel pool). Know what I mean?

This simple recipe starts by creating your glorious cheese sauce, then layering the potatoes with ladles full of cheese sauce between. Sprinkle with more cheese, cover and bake.  It's THAT easy!

You could even pour this fabulous cheese sauce over a pound of cooked pasta and toss it in the oven for the richest most scrumptious mac and cheese ever. I really can't get enough of it and you will be in awe too.

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Helpful Tips to make Cheesy Potatoes Au Gratin:

What you will need to make Cheesy Potatoes Au Gratin:

  • A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
  • Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
  • Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.


With love from our simple kitchen to yours. 

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Yield: 8

Cheesy Potatoes Au Gratin

Thinly sliced potatoes layered among the creamiest cheese sauce ever come together to create this taste sensation. Potatoes Au Gratin have been a long time favorite in our house. And with this simple recipe they will be your go to side dish all year long!
prep time: 30 minscook time: 1 hour and 30 minstotal time: 1 hours and 60 mins


  • 3 pounds red potatoes, scrubbed and cut into 1/4" slices
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine ground black pepper
  • 2 cups 2% milk
  • 12 ounces Colby-jack cheese, shredded (divided)


  1. Preheat oven to 400°F.  Butter a 1-1/2 quart casserole dish (approximately 9x5x3 or similar).  Set aside.
  2. Scrub and cut potatoes into 1/4" slices. Place in a large bowl of cold water.
  3. In a medium saucepan over medium heat, melt butter.  Add flour.  Whisk to combine and cook for 2 minutes to cook out the flour-y taste.  Add spices and milk.  Whisk to combine.  Cook until mixture begins to thicken. Add 8 ounces cheese and stir to combine.  Once cheese is melted and smooth, add about 1 cup to casserole dish.
  4. Drain and rinse potatoes. Create a layer of potato slices on top of the cheese.  Add 1 cup of cheese sauce over the top of potato slices.  Repeat until all potato slices are gone or you reach 1/2" from the top of your dish. Sprinkle remaining cheese over top of casserole.
  5. Spray aluminum foil with non stick spray and lay sprayed side down on the casserole.  Bake for 75-90 minutes or until potatoes are tender.  Uncover and place under the broiler for 2-3 minutes or until the cheese is golden brown.
  6. Allow to cool for 5 minutes. Serve and enjoy!

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  1. These potatoes look so awesome. Thank you for sharing.

  2. The worst part about au gratin potatoes is the part where I use the mandolin, terrified that I'm going to whack off the tip of a finger or two (which I've never done but my brain seems certain is going to happen every time I use it....the mandolin, not my brain).

    1. Isn't there a contraption you can use to hold the potato as you slice so as not to compromise your fingers?

    2. There should be a guard on the mandolin .Or cut in have and slice half potatoes at time with a sharp knife.

    3. Use your Mandolin guard silly!

    4. If you don't have a guard then use a kitchen towel

    5. Use the palm of your hand and keep the fingers extended.


    6. Chris, If you don't have a hand guard for your mandolin they make a special glove to wear to protect your fingers and not too expensive

  3. Made these last night. They were creamy and delicious! I used sharp cheddar since that's what I had on hand. I think they would have been a bit better if I had used the Colby-jack as recommended. I baked them the entire 90 minutes and the potatoes were cooked thru perfectly. I'll be making these again.

  4. Original potatoes au gratin are made with gruyere cheese and cream or half & half and dotted on top with butter. Gruyere cheese has a distinctive taste and my family insists I make a large roasting pan of these for every holiday. They would eat these every day if I would make them. I'm going to try the recipe above though and it sounds like it will be delicious. Variations on recipes is a good thing.

  5. Cooking them right now for Sunday dinner. Will let you know how they turn out.

  6. Add seasoned ground beef and extra mozzarella for beefy cheesy goodness...!!!

  7. Gosh...these sound good!! Pinning!!

  8. I'd use real onions, but that cheese looks great!

    1. I like the idea of real onions...I think they enhance the flavor of the cheese. The ground beef sounds good too.

  9. OMG!!! Cheesy goodness!!
    This recipe was AWESOME!


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