Best 15 Creamy Au Gratin Potatoes Recipes

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Are you ready to embark on a culinary journey to discover the secrets behind the ultimate creamy au gratin potatoes? This classic dish, with its tender layers of thinly sliced potatoes smothered in a velvety, rich sauce, will elevate your dining experience to new heights. With a harmonious blend of textures and flavors, creamy au gratin potatoes will captivate your taste buds and leave you craving more. Whether you're hosting a special gathering or simply seeking a comforting meal, this article will guide you through the art of creating this iconic dish, ensuring that each bite is an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

DAD'S CREAMY & CHEESY AU GRATIN POTATOES



Dad's Creamy & Cheesy Au Gratin Potatoes image

Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad's famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Gluten Free     Nut Free     Side Dish     Vegetarian

Time 1h45m

Number Of Ingredients 15

6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)
½ white or yellow onion, cut into slices
For the sauce:
2 tablespoons salted butter
¼ cup all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
1 1/2 cups unsweetened almond milk (regular, skim or whole milk will also work)
8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
½ teaspoon garlic powder
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
For topping:
1/2 cup gruyere cheese (or sub more sharp cheddar)
¼ cup grated parmesan
To garnish:
Fresh chopped parsley

Steps:

  • Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
  • Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
  • Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
  • Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
  • Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
  • Cover the pan with foil, then bake for 45 minutes.
  • After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

Nutrition Facts : ServingSize 1 serving (based on 8), Calories 256 kcal, Fat 12.6 g, SaturatedFat 7.3 g, Carbohydrate 24 g, Fiber 3.5 g, Sugar 1.6 g, Protein 13.2 g

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

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 a wonderful dinner. 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 Lavender Lynn

Categories     Mashed Potatoes

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter a 1 quart 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 520.7, Fat 27.4, SaturatedFat 17.3, Cholesterol 84.5, Sodium 703.6, Carbohydrate 50.3, Fiber 5.3, Sugar 3.1, Protein 19.8

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

CREAMY POTATO GRATIN



Creamy Potato Gratin image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 7

4 1/2 pounds all-purpose potatoes
2 cups whole milk
2 cups heavy cream
1 onion, peeled
2 cloves garlic, minced
1 tablespoon salt
Approximately 1/4 cup unsalted butter

Steps:

  • Preheat the oven to 500 degrees F.
  • Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
  • Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
  • This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.

RICH AND CREAMY POTATOES AU GRATIN



Rich and Creamy Potatoes Au Gratin image

These are the easiest, creamiest potatoes au gratin I have ever had... YUM!

Provided by Celeste

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
¾ teaspoon salt
1 cup heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
  • Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  • Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g

AU GRATIN POTATOES



Au Gratin Potatoes image

Enjoy these delicious potatoes topped with cheese and bread crumbs - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)
6 medium potatoes, peeled and thinly sliced (6 cups)
1/4 cup dry bread crumbs
Paprika, if desired

Steps:

  • Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
  • Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
  • In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 7 g, TransFat 1/2 g

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

Thinly sliced potatoes and onion are layered in a creamy cheese sauce creating the perfect au gratin potato recipe.

Provided by CHEF GRPA

Categories     Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings (or if you like to mince the onion)
salt and pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded cheddar cheese

Steps:

  • 1. Preheat oven to 400*F. Butter a 2 quart casserole dish.
  • 2. 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.
  • 3. 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.
  • 4. Bake 1 1/2 hours in the preheated oven.
  • My Note: Which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time.
  • 12/26 02: I just made this as a side dish to my Christmas ham. I doubled the recipe -- used a lot more pepper than expected -- used Cracker Barrel's Vermont extra sharp white cheddar -- sauteed the onions with some garlic and butter before adding to layers -- and slow cooked in crock pot (oven was full of ham). WOW! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays.
  • Update 2/8/05: I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.
  • I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken.
  • Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper.
  • To me This one was ok but not great using low fat cheese. For some reason the cheese burned on the bottom. I baked it in a glass dish. If I had used full fat cheese I'm sure it would've been fabulous. I save this recipe for special occasions and use the right cheese.

CREAMY AU GRATIN POTATOES RECIPE



Creamy Au Gratin Potatoes Recipe image

I love some good Au Gratin Potatoes. These Creamy Au Gratin Potatoes are my most favorite. They are so easy to make and only require a few simple ingredients. You will love them.

Provided by Camille Beckstrand

Categories     Side Dish

Time 1h55m

Number Of Ingredients 9

3 Tablespoons butter
3 Tablespoons flour
½ teaspoon salt
½ teaspoon garlic powder
2 cups milk
2 cups shredded sharp cheddar cheese
4 russet potatoes (sliced)
½ onion (diced)
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees F.
  • Spray an 8 x 11 inch casserole dish with non-stick cooking spray.
  • In a medium-size saucepan, melt butter over medium heat.
  • Mix in the flour, salt, and garlic powder 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.
  • Layer 1/2 of the potatoes into the bottom of the prepared casserole dish and season with salt and pepper.
  • Top with the diced onions, then pour half of the cheese mixture on top of the onions.
  • Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce.
  • Cover the dish with aluminum foil and bake for 80-90 minutes (I usually remove the foil for the last 15 minutes so that the top can brown just a little bit).

Nutrition Facts : Calories 286 kcal, Carbohydrate 25 g, Protein 12 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Sodium 390 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

QUICK & EASY AU GRATIN POTATOES



Quick & Easy au Gratin Potatoes image

On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. -Carol Blue, Barnesville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 9

2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 small onion, chopped
2 cups crushed cornflakes
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.

Nutrition Facts : Calories 394 calories, Fat 22g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 680mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

HEALTHIER CREAMY AU GRATIN POTATOES



Healthier Creamy Au Gratin Potatoes image

These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!

Provided by MakeItHealthy

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 ground black pepper to taste
3 tablespoons butter
¼ cup all-purpose flour
½ teaspoon salt
2 cups low-fat (1%) milk
1 ½ cups shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
  • Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
  • Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
  • Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

Nutrition Facts : Calories 463.9 calories, Carbohydrate 53.5 g, Cholesterol 62.2 mg, Fat 20.1 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 12.1 g, Sodium 840.5 mg, Sugar 8.9 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.

SOUR CREAM AU GRATIN POTATOES



Sour Cream Au Gratin Potatoes image

Hi everyone! I have lived in the States for over 30 years, but my American husband and I moved to Norway almost 7 years ago. (I was born in Norway) Converting recipes is sometimes a challenge, but the "try-and-fail" method seems to work, and is sometimes very funny----I have a few recipes that have been favorites through the years and this Au Gratin potato recipe is one of them. I don't know where or when I got it, but my 3 kids, who are now 34, 32 and 27 and all living in America, loved this when they were growing up, and still do! Try it! P.S. So happy to find this site! It is fantastic, and much fun! I've also submitted another recipe--one of my favorites , called TUNA-BROCCOLI BAKE, delicious and practically FAT-FREE! Check it out! I like this potato recipe as it is delicious and very, very simple to make.

Provided by silly sally

Categories     Potato

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

7 large potatoes
4 tablespoons butter or 4 tablespoons margarine
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups sour cream
1 tablespoon onion, minced
salt and pepper

Steps:

  • Cook potatoes with skins on, till tender.
  • Cool.
  • Peel potatoes when cold; then cut into small cubes, or grate.
  • Place the potatoes into a 9x13-inch pan.
  • Combine all other ingredients, and pour over potatoes.
  • Cover and bake at 325° for 30-45 minutes.
  • EASY AND DELICIOUS!

Nutrition Facts : Calories 1021.7, Fat 48.5, SaturatedFat 28.9, Cholesterol 118.9, Sodium 917, Carbohydrate 122.6, Fiber 14.2, Sugar 5.9, Protein 28.2

AU GRATIN POTATOES



Au Gratin Potatoes image

Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!

Provided by JBOPP

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
  • Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
  • Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Nutrition Facts : Calories 199 calories, Carbohydrate 20 g, Cholesterol 27 mg, Fat 10.2 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 462.5 mg, Sugar 1.7 g

MOM'S AU GRATIN POTATOES



Mom's Au Gratin Potatoes image

Creamy and rich side dish perfect for holidays with ham or roast.

Provided by DALTONFAMILY

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

6 potatoes
½ cup butter
3 green onions, chopped, or more to taste
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded sharp Cheddar cheese
1 teaspoon salt

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.
  • Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes.
  • Bake in the preheated oven until brown around the edges, about 45 minutes.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 33.7 g, Cholesterol 77 mg, Fat 31.6 g, Fiber 3.7 g, Protein 10.5 g, SaturatedFat 19.1 g, Sodium 770.2 mg, Sugar 1.8 g

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for au gratin, as they hold their shape well and become creamy when cooked.
  • Slice the potatoes thinly: This will help them cook evenly and absorb the sauce better.
  • Use a good quality cheese: A sharp cheddar or Gruyère cheese will give the au gratin a rich, flavorful taste.
  • Don't overcook the potatoes: They should be tender but still slightly firm.
  • Make sure the sauce is thick enough: The sauce should be able to coat the potatoes evenly without being too runny.
  • Bake the au gratin until it is golden brown and bubbly: This will ensure that the potatoes are cooked through and the cheese is melted and gooey.

Conclusion:

Creamy au gratin potatoes are a classic comfort food that is perfect for any occasion. By following these tips, you can make sure your au gratin potatoes turn out perfect every time.

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