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Home » Recipes » Side Dish Recipes

Easy Au Gratin Potatoes on Top of the Stove

Published: Oct 10, 2019 Last Updated: Nov 15, 2022 by Marye 1556 words. | About 8 minutes to read this article.

Quick and easy au gratin potatoes recipe takes just 30 minutes and leaves your oven free for other things. Tender potatoes are covered in a creamy cheese sauce - so delicious! AND it saves valuable oven space during the holidays.
Total time 20 minutes
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cheesy au gratin potatoes in a casserole dish - title text ovelay

This cheesy potato recipe is made on top of the stove in about half the time of the classic recipe!

Au gratin potatoes in a casserole dish with title text overlay.
Jump to:
  • Ingredients
  • Time Saving Holiday Side Dish No Oven Needed!!
  • Recipe FAQs
  • Recipe Notes
  • More Side Dish Recipes
  • Easy Au Gratin Potatoes on Top of the Stove
  • 💬 Comments

What could be better than creamy au gratin potatoes? Almost nothing!

This side dish recipe is SO cheesy and delicious that you may never make it the old fashioned way again. Perfect for busy holidays because it leaves the oven free for more important things...

Like pumpkin pie.

Ingredients

  • Yukon Gold potatoes are my choice for this dish. They have such a thin skin I wash them well and don't bother with peeling - saves a ton of time!
  • Onions used in this recipe were the big sweet onions like our Texas 1015s. Any type will do (purple might look weird, though).
  • Shredded Cheddar or a Cheddar Colby mix is what I normally use. I don't like an extremely sharp Cheddar here - I prefer something mild. Check the recipe notes for other suggestions.
  • Evaporated milk makes this dish ultra-creamy! It has something to do with the canning process breaking down proteins in the milk. You can use milk or half and half but the texture won't be the same.
  • Flour is the thickener we use... Use all-purpose white flour.
  • Butter used was salted.
  • Dried onions add so much more onion flavor to this dish. You can leave them out if you like.
  • Garlic powder gives it an extra little kick of lip-smacking goodness.
  • Salt and pepper to taste. I use kosher salt.

Time Saving Holiday Side Dish No Oven Needed!!

I don't know how it is at your house but here at the Audet-White house it can get pretty crazy during the holidays.

Ok, it can get pretty crazy anytime but adding holiday cooking to the run of the mill craziness takes it up a couple of  notches.

On Thanksgiving Day I literally have no oven space even with a double oven. There's no place to even warm up something I've made ahead of time.

Sound familiar?

That's why I love these quick and easy au gratin potatoes. I've make them this way when I don't have the time or the space for the classic recipe. This recipe is done in less than 30 minutes.

If you cover the finished dish with aluminum foil and set it in a warm spot it will stay warm long enough to get dinner on the table.

And the creamy, gooey factor is out of this world. It's the ultimate comfort food.

Plate with a serving of potatoes on it showing creamy sauce.

Recipe FAQs

Here are the questions I am most frequently asked about this recipe.

What's the difference between scalloped potatoes and potatoes au gratin?

Cheese, y'all. Cheese. Scalloped potatoes don't have cheese and au gratin potatoes do - at least in the United States. Technically au gratin means "with crust" so scalloped potatoes could be considered au gratin if you put bread crumbs on them. BUT most people want cheese if they order something au gratin.

What are the best kinds of potatoes to use?

I like Yukon Gold but Russets work, too. Yukon Gold hold their shape better and I don't bother peeling them because the skin is SO thin - I like that it saves me time. Russets do need to be peeled and they'll be more likely to fall apart.

What goes good with this side dish?

We like them with almost anything and they are often part of the holiday menu lineup. Here are some thoughts -

  • Ham and potatoes au gratin go together like peanut butter and jelly.
  • Roasted poultry is a nice accompaniment.
  • Smoked Sausage is delicious with this dish. In fact I like to make a meal out of it by slicing the smoked sausage into the potatoes.
  • Hamburgers, salisbury steak, pretty much anything with ground beef.
  • Chicken fried steak because you can never have too many carbs, right?

For other side dishes to complement a full meal I'd consider -

  • Broccoli
  • Cauliflower
  • Fried Okra
  • Onion Rings
  • Cinnamon spiced apples

Can potatoes au gratin be frozen?

Nope. It ruins the texture. Cover leftovers tightly and keep in the refrigerator for up to 3 or 4 days.

Raw potatoes are washed and ready to slice.

Recipe Notes

I worked with this recipe to make it as easy as possible, I promise! Here are some hints for success -

  • Use a waxy potatoes like Yukon Gold. They hold up better plus they have a thin skin and so there's no need to peel.
  • Slice potatoes about ⅛-inch thick. You can use a food processor or mandolin to speed things up here. 
  • Simmer the potatoes just until done - don't over cook them because they'll cook a little in the sauce.
  • Spoon them into a casserole dish then top with more cheese. Use a kitchen torch to melt the cheese until it bubbles.
  • This makes a great topping for shepherd's pie in place of the mashed potatoes.
  • You can use regular milk or half and half instead of the evaporated milk but it won't be as creamy.
  • You can substitute any other melting cheese for all or part of the the colby-cheddar mix. Gruyere is a nice variation.
  • Sharp Cheddar cheese gives them an extra rich flavor.
  • This recipe does NOT freeze well. Store in the refrigerator, tightly covered, for up to 3 days.

If you are planning on doing a holiday meal buffet style please be sure to read up on holiday food safety from the USDA.

More Side Dish Recipes

Side dishes really make the meal, don't they? Here are some more that I know you'll love.

  • Cornbread Casserole will add a little extra zip to all your holiday meals! Traditionally it’s made with Jiffy Cornbread mix but you can use any mix you want – including homemade
  • Cornbread Dressing recipe is the best recipe ever because you make it in a slow cooker so the oven is free for all those pecan pies you’ve got to make.
  • Oven Roasted Sweet Potatoes are a little sweet and a little spicy. It’s a healthy side dish that goes perfectly with roasted meats  and poultry. 
  • Green Bean Casserole is full of homemade goodness. Fresh green beans, portabella mushrooms, and homemade, copycat French’s onions are just a few of the ingredients that make this recipe the best ever!
  • Pineapple Casserole is updated with canned chiles for a gentle kick. If you love pineapple-jalapeno margaritas then this holiday side dish is for you.
Closeup of the casserole dish filled with the recipe and cheese melting over the side.

This easy recipe will change your life!

It makes the classic recipe SO easy and keeps the oven free for other things.

Add some sliced smoked sausage or cooked ground beef to make it a main dish!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Casserole dish of. cheesy au gratin potatoes on a table.
4.60 from 40 votes

Easy Au Gratin Potatoes on Top of the Stove

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Quick and easy au gratin potatoes recipe takes just 30 minutes and leaves your oven free for other things. Tender potatoes are covered in a creamy cheese sauce - so delicious! AND it saves valuable oven space during the holidays.
Course Side Dish
Cuisine Amercian Heritage
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings:8
Calories:409
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Food Processor
  • Mandolin

Ingredients

  • 2-¼ pounds potatoes, Yukon Gold are the best potatoes for this dish. Leave skin on, wash and sliced thinly.
  • 5 tablespoons butter
  • ½ cup onions, sliced in rings then quartered.
  • ¼ cup flour
  • 1 teaspoon salt, kosher salt was used
  • ½ teaspoon garlic powder
  • 28 ounces evaporated milk
  • ¼ cup dried onions, optional but they add more onion flavor
  • 3 cups shredded colby-cheddar mixed cheese, divided use

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Bring salted water to boil in a large pot.
  • Turn down to simmer and add the sliced potatoes.
  • Simmer until they are tender.
  • Drain and set aside.
  • Meanwhile melt the butter in a heavy frying pan.
  • Add the onions and saute until they are tender.
  • Remove from pan and set aside.
  • Add 1 tablespoon more of the butter to the pan.
  • Melt it and then add the flour, whisking constantly.
  • Cook on low, stirring constantly for 2 minutes.
  • Add the salt, garlic powder, and evaporated milk, whisking constantly until no lumps remain.
  • Add the dried onions.
  • Simmer, stirring constantly, until the mixture begins to thicken.
  • Add the 2 cups of cheese and stir until smooth and creamy.
  • Remove from heat.
  • Add a layer of potatoes to the casserole dish.
  • Cover with a layer of the cooked onions, about ½ cup of the sauce, and about ¼ cup of the grated cheese.
  • Repeat, ending with a layer of grated cheese.
  • Broil the top of the casserole with a kitchen torch if desired.
  • Cover with aluminum foil and set aside until ready to serve.

Notes

  • Use a waxy potatoes like Yukon Gold. They hold up better plus they have a thin skin and so there's no need to peel.
  • Slice potatoes about ⅛-inch thick. You can use a food processor or mandolin to speed things up here. 
  • Simmer the potatoes just until done - don't over cook them because they'll cook a little in the sauce.
  • Spoon them into a casserole dish then top with more cheese. Use a kitchen torch to melt the cheese until it bubbles.
  • This makes a great topping for shepherd's pie in place of the mashed potatoes.
  • You can use regular milk or half and half instead of the evaporated milk but it won't be as creamy.
  • You can substitute any other melting cheese for all or part of the the colby-cheddar mix. Gruyere is a nice variation.
  • This recipe does NOT freeze well. Store in the refrigerator, tightly covered, for up to 3 or 4 days.

Nutrition Facts

Calories: 409kcal | Carbohydrates: 20g | Protein: 19g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 725mg | Potassium: 502mg | Fiber: 1g | Sugar: 11g | Vitamin A: 880IU | Vitamin C: 7mg | Calcium: 582mg | Iron: 2mg

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    Last Updated: October 10, 2019

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Lynn

      December 31, 2019 at 8:39 am

      If serving on a 3 hour buffet could you put them in a crockpot after preparing on stovetop? Do you think it would work with frozen diced potatoes?

      Reply
      • Marye

        December 31, 2019 at 12:05 pm

        yes - just maybe add a little more milk so they don't dry out.

    2. Sarah Mitchell

      October 10, 2019 at 9:39 am

      First of all, I love the dark moody photography! And I love au gratin potatoes although my D.H. doesn't but he is thinking of the boxed kind. I think he would enjoy this recipe so I will surprise him with it.

      Reply
      • Marye

        October 10, 2019 at 6:21 pm

        Thank you Sarah!~

    3. Janine

      December 17, 2018 at 11:55 pm

      4 stars
      Was looking for a quick way of making this & found it. Added diced ham to make it a main course, pairing it with a green salad. Also did 1/2 evaporated milk & regular milk

      Reply
    4. Karen

      May 29, 2018 at 8:27 pm

      Just made these. Little short on ingredients, substituted green onions, not sauteed, and whole milk for evap. Tastes just like it should, but oven not in in HOT HOUSE for an HOUR!! Love it!

      Reply
      • Marye Audet

        May 29, 2018 at 8:49 pm

        I am so glad you like them!

    5. Angela Mason

      November 18, 2016 at 10:34 am

      mmmm can't wait to try it!! Thank you kindly for sharing, I am looking forward to trying this! Have a wonderful Holiday and Enjoy!!

      Reply
      • Marye Audet

        November 18, 2016 at 1:32 pm

        Let me know what you think Angela! Have a wonderful holiday, too!

    6. Catherine

      November 16, 2016 at 10:40 am

      Dear Marye, your au gratin looks fantastic! I love your photos. This is a perfect holiday side and I would love to try it. I've never made au gratin before so I'm saving this!

      Thank you so much for hosting this giveaway with me...good luck!! xo, Catherine

      Reply
      • Marye Audet

        November 16, 2016 at 9:43 pm

        Thanks for inviting me! And good luck to you, too!

    7. Patricia @ Grab a Plate

      November 15, 2016 at 9:01 pm

      Wow! Great way to help with time (and oven-space) management on the big day! These look amazing!

      Reply
    8. olivia @ livforcake

      November 15, 2016 at 12:02 pm

      These sound amazing! Perfect and comforting for winter and the holidays.

      Reply
    9. Taylor Kiser

      November 15, 2016 at 11:50 am

      Love how easy these are on the stove top! This will be a great side for Thanksgiving!

      Reply
    10. Cynthia | What A Girl Eats

      November 15, 2016 at 11:43 am

      What's not to love about creamy cheesy potatoes Marye!? I love your baking dish too!

      Reply

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