Best Awesome Au Gratin Potatoes Recipes

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CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, 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. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

AWESOME CREAMY AU GRATIN POTATOES



Awesome Creamy Au Gratin Potatoes image

This is a different spin on traditional au gratin potatoes, the taste is so addicting that you will keep coming back for more!

Provided by Mebriella

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups diced potatoes
1 1/2 cups heavy cream
4 tablespoons butter
3 teaspoons chicken bouillon granules
4 ounces cream cheese
1/3 cup diced onion
2 tablespoons cornstarch
1/2 cup of crushed cracker
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Boil potatoes until halfway done, do not cook all the way, drain and pour in greased square baking dish.
  • In a saucepan, melt butter and sautee the onions.
  • Mix the cornstarch with the heavy cream and add to melted butter and onions.
  • Add the cream cheese and chicken bouillon.
  • Stir until well blended and the cream cheese has blended in well. Cook until thickened.
  • Once thickened, pour onto potatoes in baking dish and mix until all potatoes are coated.
  • Sprinkle the top with the crushed crackers.
  • Bake in 350 degree oven for 30 minutes or until crackers turn lightly brown.

Nutrition Facts : Calories 325.8, Fat 28.1, SaturatedFat 16.9, Cholesterol 92.1, Sodium 396.9, Carbohydrate 16.3, Fiber 1.5, Sugar 1.6, Protein 3.4

BILL KNAPP'S AU GRATIN POTATOES



Bill Knapp's Au Gratin Potatoes image

I got this out of our local newspaper. I always loved their potatoes and couldn't wait to try this recipe--it sure tasted like theirs.

Provided by emily9

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 cups potatoes, diced, boiled and chilled
1/2 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon instant chicken bouillon granules
6 ounces Velveeta cheese, cubed

Steps:

  • Prepare potatoes.
  • Melt butter in large sauce pan.
  • Add flour and blend.
  • Gradually add milk and cook until thick.
  • Add remaining ingredients and stir until cheese melts and sauce is smooth.
  • Stir in potatoes.
  • Pour into casserole dish.
  • Bake uncovered at 350°F for 25-30 minutes until top is browned.
  • Can top with soft bread crumbs.

Nutrition Facts : Calories 409.9, Fat 24.8, SaturatedFat 15.7, Cholesterol 74.6, Sodium 989.8, Carbohydrate 37.2, Fiber 3.6, Sugar 3.5, Protein 11.1

BILL KNAPP'S AWESOME AU GRATIN POTATOES



Bill Knapp's Awesome Au Gratin Potatoes image

I don't know how many of you remember the Bill Knapp's restaurant chain that operated mainly in the Midwest, but they had the best Au Gratin potatoes ever! I found their recipe for these delicious potatoes online quite some time ago and I still make them often. They are always a huge hit whenever I take them to potlucks or make...

Provided by Elaine Bovender

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 9

1 1/2 lb russet potatoes (i use about 6-7 medium sized)
2 c milk (use whole milk)
1/2 c butter (use real butter, do not substitute oleo)
1/2 tsp salt
1/4 c all purpose flour
1 tsp paprika
1/4 tsp pepper
1 tsp instant chicken bullion granules
6 oz velveeta cheese (you can substitute 6 slices of american cheese, if desired)

Steps:

  • 1. Peel and cut potatoes into approximately 1/2" cubes. Place in heavy saucepan and cover with water and bring to a boil. Reduce heat, cover and cook for about 20 min or until tender. Drain well and pat with paper towels to remove as much moisture as possible. Spray a 3 quart casserole dish with cooking spray and add potatoes. Chill for at least 2 hours or overnight.
  • 2. After potatoes have thoroughly chilled, melt butter in a large sauce pan. Whisk in salt and flour until well blended. Gradually stir in milk and cook, stirring constantly until thickened. Add paprika, pepper, bullion, and cheese. Cook and continue to stir until cheese melts. Remove from heat and set aside.
  • 3. Preheat oven to 350 degrees. Remove potatoes from refrigerator and pour cheese sauce over the potatoes. Gently stir, folding until well mixed. Bake for 30 to 35 minutes or until lightly browned and bubbly.
  • 4. SPECIAL NOTE: If you double this recipe, it fits nicely into a 9 X 13 baking dish. You can also divide into individual sized mini casserole dishes, which is the same way that Bill Knapp's served it.

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