Easy Au Gratin Potatoes on Top of the Stove
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.
Servings 8
Calories 409kcal
Equipment
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
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
Store:
These quick and easy au gratin potatoes will keep in the fridge for 3 or 4 days. Cover the dish with plastic wrap, or spoon leftovers into an airtight container.
Tips
- Use a waxy potato like Yukon Gold. They hold up better and have a thin skin, 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 overcook them because they'll cook a little in the sauce.
- 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 Colby-cheddar mix. Gruyere is a nice variation.
Nutrition
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
