Au Gratin Potatoes




Dry Ingredients For Sauce:

Milk for Sauce:

Cheese For Sauce:



  1. If baking the potatoes for 1½ hours, preheat oven to 325°.
  2. If baking the potatoes for 1 hour, preheat oven to 375°.
  3. Scrub potatoes and remove any blemishes.
  4. I leave the peels on, but you can peel if you prefer.
  5. Slice the potatoes into very thin rounds (⅛-inch or less).
  6. Place potatoes in layers in an ungreased 9x12 rectangular pan, or 3-quart casserole dish; sprinkling each layer with a dash of salt as you go.
  7. In a small bowl, whisk together flour and seasonings; set aside.
  8. Grate cheese and set aside. 1½ cups will be used for the sauce, the other ½ cup will be used for the topping.
  9. Melt butter on medium-low heat in a shallow skillet.
  10. Add chopped onion to butter and cook until tender; about 5 minutes.
  11. Stir the seasoning mixture into the onion and butter mixture.
  12. Cook over low heat, stirring constantly, until mixture is bubbly.
  13. Stir in milk and buttermilk, heat to a simmer and cook for 1 minute, stirring constantly.
  14. Remove from heat.
  15. Add 1½ cups of cheese to the skillet.
  16. Whisk the 1½ cups of cheese into the milk mixture until incorporated.
  17. Pour the cheese sauce over the potatoes.
  18. If your oven is set at 325°, bake uncovered for 1½ hours.
  19. If your oven is set at 375°, bake uncovered for 1 hour.
  20. 15 minutes before the casserole is done baking, sprinkle the remaining ½ cup grated cheese and bread crumbs over the top.
  21. Bake for the remaining 15 to 20 minutes until the top is brown and bubbly.
  22. Serve.

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