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!
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?
Cheesy Potatoes Au Gratin
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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What you will need
- 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.
Check out more of our favorite potato recipes:
Cheesy Potatoes Au Gratin
- 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)
- Preheat oven to 400°F. Butter a 1-1/2 quart casserole dish (approximately 9x5x3 or similar). Set aside.
- Scrub and cut potatoes into 1/4″ slices. Place in a large bowl of cold water.
- 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.
- 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.
- 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.
- Allow to cool for 5 minutes. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2014. Updated and republished December 2019.
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