Best 12 Potato And Macaroni Gratin Recipes

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Potato and macaroni gratin is a classic comfort food that is perfect for a cold night. It is rich, cheesy, and filling, and it is sure to please everyone at the table. There are many different ways to make potato and macaroni gratin, but some essential ingredients include potatoes, macaroni, cheese, milk, butter, and seasonings. The potatoes can be sliced or diced, and the macaroni can be cooked al dente or until it is tender. The cheese is typically a combination of cheddar and Parmesan, but other cheeses can be used as well. The milk and butter add creaminess and richness to the dish, and the seasonings can be anything from simple salt and pepper to a more complex blend of herbs and spices. potato and macaroni gratin is often baked in the oven until it is golden brown and bubbly, but it can also be cooked in a slow cooker or on the stovetop.

Let's cook with our recipes!

MACARONI AU GRATIN



Macaroni Au Gratin image

A Southern sideboard is truly a beautiful sight to withhold. Whether it's filled with sweet potato, green bean, and mashed potato casseroles on Thanksgiving or cole slaw, baked beans, and potato salad at a backyard cookout, Southern cooks have mastered the sideboard. This Macaroni Au Gratin is a totally decadent mixture of two of our favorite sideboard mainstays-macaroni and cheese and au gratin potato casserole. With just four ingredients (plus salt and pepper), you can have a cheesy, bubbly casserole on the table for your family to devour. For the best texture for your Macaroni Au Gratin, our Test Kitchen has two tips: First, use block cheese and shred it yourself instead of buying a bag of shredded cheese. The few extra minutes it will take are worth it. Second, even though you'll be tempted to dig in as soon as you remove it from the oven, don't ignore the recommendation to wait 15 minutes before serving. This allows the Macaroni Au Gratin to set to the perfect texture for serving. This Macaroni Au Gratin is going to be a hit with kids and adults alike. You can never go wrong with a crowd-pleasing, cheesy pasta bake, so this casserole recipe will soon become your go-to for holidays, potlucks, new neighbors, and weeknight dinners.

Provided by Southern Living Editors

Categories     Macaroni

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 6

2 cups uncooked elbow macaroni
1 1/2 teaspoons salt
4 large eggs, lightly beaten
2 cups milk
1/4 teaspoon pepper
4 cups (16-oz.) shredded New York sharp Cheddar cheese

Steps:

  • Preheat oven to 300°F. Lightly grease a 13-by-9-inch baking dish.
  • Cook macaroni according to package directions, adding 1 tsp. salt; drain well. Combine eggs, milk, pepper, and remaining 1/2 tsp. salt in a large bowl; add cooked macaroni, and stir well.
  • Spoon half of macaroni mixture into prepared dish. Sprinkle with half of cheese. Repeat layers with remaining macaroni mixture and cheese, ending with cheese.
  • Bake at 300°F for 30 minutes; increase temperature to 400°F, and bake 10 minutes or until lightly browned. Let stand 15 minutes before serving.

POTATO AND MACARONI GRATIN



Potato and Macaroni Gratin image

Categories     Cheese     Dairy     Pasta     Potato     Side     Bake     Casserole/Gratin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 12-ounce russet potato, peeled, cut into 1/2-inch pieces (about 2 cups)
8 ounces small elbow macaroni
2 tablespoons (1/4 stick) butter
1 pound onions (about 3 medium), sliced
3/4 cup whipping cream
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 cups grated Swiss cheese (about 6 ounces)

Steps:

  • Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato.
  • Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
  • Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.

POTATO AND MACARONI GRATIN



Potato and Macaroni Gratin image

Make and share this Potato and Macaroni Gratin recipe from Food.com.

Provided by Mizzy

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

12 ounces russet potatoes, peeled,cut into 1/2 inch pieces (about 2 cups)
8 ounces small elbow macaroni
2 tablespoons butter
1 lb onion, sliced (about 3 medium)
3/4 cup whipping cream
3/4 cup milk (do not use low-fat or nonfat)
1 1/2 cups grated swiss cheese (about 6 ounces) or 1 1/2 cups use your favorite cheese (I like gruyere.)

Steps:

  • Preheat oven to 350°F.
  • Butter 8 x 8 x 2-inch baking dish.
  • Cook potato in large pot of boiling salted water until tender, about 10 minutes.
  • Using slotted spoon, transfer potato to large bowl.
  • Add macaroni to same pot of boiling water; cook until just tender but still firm to bite.
  • Drain macaroni.
  • Add to bowl with potato.
  • Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  • Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
  • Add onions, cream, milk and cheese to potato mixture and mix well.
  • Season to taste with salt and pepper.
  • Transfer to prepared dish.
  • Bake until heated through and cheese melts, about 20 minutes.
  • Let cool 5 minutes; serve hot.

Nutrition Facts : Calories 473.6, Fat 24.2, SaturatedFat 14.9, Cholesterol 80, Sodium 120.6, Carbohydrate 49, Fiber 3.8, Sugar 5.1, Protein 15.8

GARLIC MASHED POTATO GRATIN



Garlic Mashed Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

1 head garlic, plus 2 cloves
2 teaspoons extra-virgin olive oil
Kosher salt
4 sprigs rosemary
1 1/2 sticks (12 tablespoons) unsalted butter, sliced, plus more for the baking dish
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
3/4 to 1 cup whole milk, warmed

Steps:

  • Preheat the oven to 375˚. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig in half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary.
  • Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and the remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs.
  • Increase the oven temperature to 450˚. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. (Alternatively, return the potatoes and boiled garlic to the pot along with the roasted garlic and mash with a potato masher.)
  • Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
  • Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes.

TWO-POTATO GRATIN



Two-Potato Gratin image

This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

Unsalted butter for gratin dish
3 medium Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 tablespoon chopped thyme
1/2 teaspoon freshly grated nutmeg
Kosher salt to taste
Freshly ground black pepper to taste
1 1/4 cups heavy cream
2 small sweet potatoes, peeled and sliced 1/8 inch thick

Steps:

  • Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
  • Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams

MACARONI AU GRATIN



Macaroni au Gratin image

This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.

Provided by Ashley Christensen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 tablespoons kosher salt
6 ounces dry elbow macaroni, about 1¼ cups
2 ounces Grana Padano cheese, grated, or Parmesan
2 ounces Jarlsberg cheese, grated, or Gruyère
6 ounces white Cheddar, grated
2 cups heavy cream
Sea salt

Steps:

  • Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
  • Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
  • Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

MOM'S SCALLOPED POTATO GRATIN



Mom's Scalloped Potato Gratin image

These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.

Provided by Chef John

Time 1h40m

Yield 8

Number Of Ingredients 6

2 tablespoons unsalted butter, at room temperature
3 large russet potatoes, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¾ cup grated sharp white Cheddar cheese
3 ½ cups whole milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
  • Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
  • Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
  • Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
  • Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g

POTATO GRATIN



Potato Gratin image

Provided by Marian Burros

Categories     side dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 14

Light vegetable-oil cooking spray
3 medium baking potatoes, thinly sliced
2 tablespoons flour
1/4 teaspoon salt, optional
1 medium onion, trimmed, thinly sliced and separated into rings
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
1 small zucchini, trimmed and thinly sliced
1/4 teaspoon ground nutmeg
1/2 teaspoon Spike seasoning (an herb mixture available in supermarkets)
12 ounces evaporated skim milk
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Coat an 11-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
  • Layer a third of the potatoes over the bottom of the prepared gratin dish or pie plate, overlapping the slices in a spiral pattern. Sprinkle 1 tablespoon of the flour and some of the optional salt over the potatoes; arrange the onion rings on top. Dust with the cayenne pepper and 1/2-teaspoon of the paprika.
  • Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper and 1 tablespoon of the Parmesan cheese.
  • For the next layer, scatter the zucchini, and dust with the nutmeg, Spike seasoning and remaining optional salt. Top with a spiral layer of the remaining potatoes.
  • Pour the evaporated milk over the gratin, and add the remaining paprika and Parmesan cheese.
  • Cover with aluminum foil, and bake for 45 minutes. Remove the foil, lower the oven to 350 degrees and bake for about 15 minutes more, until the top is golden brown. Remove from the oven, and allow to cool for 10 minutes.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 103 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO GRATIN



Potato Gratin image

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

Steps:

  • Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
  • Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

POTATOES AU GRATIN



Potatoes Au Gratin image

A natural with baked ham or smoked sausages, this comfort food is made with the same basic sauce I use for Macaroni and Cheese. As a variation, 1 cup of thinly sliced onions added to the potatoes is tasty.

Provided by LindaS

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

4 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon turmeric
1/2 teaspoon pepper
1 teaspoon salt
2 cups 2% low-fat milk
2 cups medium cheddar, shredded
1 tablespoon onion, finely grated
6 cups red potatoes or 6 cups gold potatoes, sliced

Steps:

  • Melt butter in a 2-quart saucepan.
  • Add flour and seasonings, stir or whisk until smooth. Whisk in milk and continue to cook on medium-low heat, stirring constantly for 5 minutes.
  • Turn off heat under saucepan. Add cheese and grated onion and stir until melted.
  • Wash and slice potatoes approximately 1/8 inch thick. Do not peel.
  • Place potato slices (and 1 cup sliced onion, if you choose) in a large 3-quart casserole. Note: if you use a smaller casserole, place it on a pizza pan or cookie sheet to catch any sauce that bubbles over.
  • Pour cheese sauce on top and fold into potato slices.
  • Bake at 375F for 45 minutes, stir gently, and return to oven. Bake for an additional 30-45 minutes, until potatoes are tender.

Nutrition Facts : Calories 286.4, Fat 16.6, SaturatedFat 10.4, Cholesterol 49.8, Sodium 565.9, Carbohydrate 23.7, Fiber 2.1, Sugar 4.8, Protein 11.6

MACARONI AU GRATIN



Macaroni Au Gratin image

HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 package (7 ounces) macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8 ounces process cheese (Velveeta), cubed
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
2 tablespoons seasoned bread crumbs

Steps:

  • Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. , In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. , Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 30 minutes.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.

MASHED POTATO GRATIN



Mashed Potato Gratin image

Add this mashed potato gratin to your French meal. A tasty side dish created with Progresso® chicken broth and bread crumbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 9

Unsalted butter for greasing casserole
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso™ Italian style panko crispy bread crumbs

Steps:

  • Heat oven to 375°F. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
  • Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
  • Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
  • Bake about 20 minutes or until golden brown.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 690 mg, Sugar 1 g, TransFat 0 g

Tips:

  • Use a variety of cheeses to create a more complex flavor. A good combination is cheddar, Parmesan, and Gruyère.
  • Don't be afraid to experiment with different vegetables. Some good options include broccoli, cauliflower, and zucchini.
  • If you're short on time, you can use pre-cooked potatoes and macaroni. Just be sure to heat them through before assembling the gratin.
  • Serve the gratin immediately after it comes out of the oven. It's best when it's hot and bubbly.

Conclusion:

Potato and macaroni gratin is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover potatoes and macaroni, and it's also a great way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

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