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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings
Calories 381
Calories from Fat 158		(41%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 11.1g	55%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 646mg		26%
Potassium 1022mg		29%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 4.8g	19%
	Sugars 1.8g
Protein 13.8g		27%
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Meatloaf Dinner

Lainey6605

Creamy Au Gratin Potatoes

Recipe #85064 | 1 day | 15 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: Little Bee
Feb 26, 2004

Au Gratin Potatoes are tradition in my family at Easter served with ham. These are my family favorite!

SERVES 6 (change servings and units)

Ingredients

6 russet potatoes, peeled and sliced into 1/4 inch slices
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
paprika
1 dash cayenne (optional)

Directions

1
Preheat oven to 400 degrees.
2
Butter a large square casserole dish.
3
Layer 1/2 of the potatoes into bottom of the prepared casserole dish.
4
Top with the onion, and add the remaining potatoes.
5
Season with salt and pepper to taste.
6
In a medium-size saucepan, melt butter over medium heat.
7
Mix in the flour and salt, and stir constantly with a whisk for one minute.
8
Stir in milk.
9
Cook until mixture has thickened.
10
Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
11
Pour cheese mixture over the potatoes, sprinkle with paprika and cover the dish with aluminium foil.
12
Bake 1 1/2 hours in the preheated oven.

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Featured Reviews for This Recipe

From: Rengetsu

On Oct 26, 2009

Really tasty! Don't forget the onion; it's not on the ingredient list! I used one diced sweet onion. I would have put paprika & some cayenne on top of the bottom layer & then again on top layer--paprika's taste really comes out when cooked & I love spicy foods! Excellent recipe!

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From: Charlotte in North Carolina

On Oct 15, 2009

Best potatoes au gratin I have ever tasted. My family loves it and has demanded it at least weekly.

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From: Len23

On Mar 18, 2006

I cut this recipe in half as a side dish for two of us. Thought it was good- fast and easy and creamy. I did take the foil off for the last 15 min as mine were looking a little soupy and needed to thicken up a bit, which they did, perfectly. Cooked at 375* (was cooking something else with it). Next time I will kick the spices and onion up a touch, but that was my fault, not the recipe's. Looking forward to digging into those leftovers!

4 people found this review helpful

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From: Lori Mama

On Jun 28, 2007

Lovely potato dish. I didn't get the creaminess I was expecting, but I think the potatoes I was using were a bit old and perhaps a bit to dry. I used Yukon Gold instead of Russets. Made for ZWT 3.