Cheesy Au Gratin Potatoes


We have a visitor this week, a friend from Florida.  The visitor is a boy, Hubby’s best friend.  Since I was out numbered I figured I would make some man food and did meat and potatoes.  The meat was super easy.  We had half of a beef tenderloin that I defrosted and sliced into fillets.  I rubbed them down with melted butter, salt, pepper, minced garlic and Hubby tossed them on the grill.  Before we tossed those yummy pieces of succulent meat on the grill I decided I was going to make some potatoes au gratin.  I had never made them from scratch before, but I have made a cheese sauce before so I figured I could work it out. 

The cheese sauce is soooo yummy and delicious and you can have it over veggies, potatoes, macaroni or anything you want to cheese up. 😀    First I steeped onion, garlic and a bay leaf in 2 cups and half & half, then I made a roux, and then I stirred  in the thing we all love, cheese!  This will be a hit in your home. 

Cheesy Au Gratin Potatoes

6 russet potatoes, peeled and sliced
2 cups half & half
1/4 slice yellow onion
1 bay leaf
3 garlic cloves, crushed
3 Tbs flour
1/8 ground pepper
1/4 garlic powder
2 1/2 cups shredded cheese (your choice)
2 bread slices
1 Tbs butter

In a small saucepan, combine milk, onion slice, garlic gloves and bay leaf. Place over a medium heat, until bubbles appear around the edges, about 5 mins, do not boil. Remove from heat and let it stand covered for 10 minutes. Remove onion, garlic and bay leaf, set garlic aside.

Mince garlic. Combine garlic & 1 Tbs of olive oil in large saute pan, at a medium high heat. Place potatoes in saute pan and fill with water. Bring the potatoes to a boil and cook till tender but still firm, do not over cook you don’t want the potatoes to mush. Drain and set aside.

In a heavy bottom saucepan, melt 3 Tbs of butter over medium-low heat. When the butter is melted, add flour and stir. Reduce the heat to low. Let the mixture bubble for 2 minutes, then remove from heat and let cool for 1 minute.

Slowly add the mix to the roux, whisking as you add the milk. Return the pan to medium heat and bring to a boil, whisking often. Make sure you get the bottom and the sides. Reduce the heat to medium-low and simmer gently, whisking often, until the sauce thickens, about 5 minutes.

Test the consistency by dipping a wooden spoon in the sauce. Draw your finger across the back of the spoon, it should leave a clean track.

Whisk in 2 cups of cheese, cook over low heat, whisking constantly until melted and smooth. Add in pepper and garlic powder. Adjust seasoning to your taste.

Spray a 8×12 casserole dish with butter non-stick spray. Arrange 1/2 potatoes in the dish, pour cheese sauce over potatoes, layer the remaining potatoes and top off with cheese sauce. Sprinkle with 1/2 cup of shredded cheese.

In a food processor, pulse 2 slices of bread, till you have coarse bread crumbs. Combine crumbs with 1 Tbs of melted butter. Top potatoes with bread crumbs.  (I wanted to crush up some potatoes chips and use them as a topping in addition to the bread crumbs, but I didn’t have any, maybe next time.)

Bake in the oven at 400 degrees for 30 minutes, till top is crispy and bubbly.

Serve with a side of beef….:D





  1. Lisa says

    Awesome! So tired of “boxed” au gratins – I went on line looking for a recipe … I found this and tried it tonight! Not too bad for my first try; potatoes were a little soft, but it worked! I left the bread crumbs out because I am not a fan of the topping -but everything else was used as directed! Thanks for sharing!

  2. James says

    I’m with Ashley…I have never made potatos au gratin but from the box. This was a tasty surprise. Several steps but all worth it when paired with a glass of wine or two. My wife and I followed the recipe to the t’ and it was terrific. I left the salt and pepper out cause my wife doesnt care so much for my love of pepper, so we were both able to dash our own to our liking and that was the final touch. Would definetely recommend this recipe.

  3. says

    Wow, those potatoes look fantastic! I have to admit I have only ever had au gratin potatoes that WEREN’T from a box only once, and I’ve been dreaming of having them again ever since. I’ve got to make these next time we have a meat and potatoes night! Thanks for the recipe :)


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