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Wow, that is a mouthful of a title! What does it even mean? Gratin is a culinary term where the top ingredient of the dish is browned – typically with breadcrumbs, cheese, eggs, or butter. This leads us to today’s recipe which are deliciously cheesy potatoes. This recipe can be a bit daunting to those with limited potato cutting skills, I’ve been known to slice a finger or two when wielding a knife. So, be careful and use one of the hand guards if you need to! And if you’re as bad with a knife as me, get a mandolin.


To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe.

Au Gratin Potatoes

4-6 large potatoes (approximately 2.5 lbs.)
1 onion
3 TBSP butter
3 TBSP flour
2 cups whole milk OR heavy cream
1 cup shredded cheddar cheese
1/2 cup Gruyère cheese
Salt to taste
1/8 tsp white ground pepper OR black pepper

Cutting board and knife
9 X 13 casserole dish
Mandolin (optional)

Preheat oven to 400 degrees.
Wash, peel, and dice potatoes into 1/8 inch thick slices.
Slice onion as thin as possible. (You can substitute onion powder if you don’t like the texture of onions, use roughly 1 TBSP.)
Grease casserole dish and layer onions and potatoes inside.
Melt butter and flour in a saucepan on medium heat. Cook mixture for 2-3 minutes.
Add milk, pepper, and salt, whisking until thick and bubbly.
Remove from heat and stir in cheeses until melted.
Pour sauce over potatoes in casserole dish and then cover with foil.
Bake for 60 minutes. Remove foil. Bake for addition 20 minutes, or until lightly brown on top.

Superhero Tip: Add a bit more shredded cheese onto the top of the casserole during the foil removing process.

Second Superhero Tip: Use french fried onions (the kind you use on green bean casseroles) to top your dish. Add during the last 10 minutes of cooking for extra crunch and onion flavoring. I typically substitute the onion in this dish for powder if I’m adding this topping.

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