creamy potatoes au gratin
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Creamy Potatoes au Gratin

Creamy, tender au gratin potatoes with plenty of gooey cheese and a crunchy bread crumb topping
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 servings


  • 8 - 10 potatoes , peeled and sliced 1/8 inch thick (eyeball it - enough to fit your casserole dish)
  • 1 cup chopped onion
  • 1/3 cup unsalted butter
  • 1/3 cup flour
  • 1 teaspoon of salt
  • Pepper to taste
  • 2 cans evaporated milk or 3 cups of milk , brought to a simmer
  • 1 pound of sharp cheddar , shredded - reserve 1/3 cup
  • 1 cup Panko bread crumbs


  • Preheat your oven to 400F
  • Grease a 13 x 9 inch casserole dish or other casserole dish with the same volume
  • With 1/3 of the potatoes make a layer on the bottom of the dish
  • sprinkle on pepper
  • Sprinkle on 1/2 of the onions
  • Cover that with a little of the cheese
  • Make another layer of potatoes and repeat, ending with a third layer of potatoes
  • Melt the butter in a heavy saucepan over medium heat
  • Mix in the flour and salt and stir constantly for about a minute and a half
  • Pour in the hot milk slowly, whisking to keep it smooth
  • Cook until the mixture thickens
  • Add all the remaining cheese except the 1/3 cup you held back
  • Stir until smooth
  • Carefully pour the cheese sauce over the potatoes letting it soak down to all layers
  • Cover the dish with aluminum foil and bake for 1-1/2 hours
  • During the last 10 minutes of cooking uncover the dish and sprinkle the top with the 1/3 cup reserved cheese and the Panko bread crumbs