Easy Au Gratin Potatoes
- SERVES
- 6
- SERVING SIZE
- 1/2 cup
- COOK TIME
- 1 Hr 15 Min
Try our Easy Au Gratin Potatoes for a rich and hearty potato bake that'll pair perfectly with any main course, on any occasion. Serve this traditional favorite at your Easter get together, or on a weeknight when you need something creamy and comforting. Don't be afraid to make a double batch so there are plenty of second helpings to go around; everyone at the dinner table will be glad you did!
What You'll Need
- 1 1/2 cup shredded Cheddar cheese (divided)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 Russet potatoes, cut into 1/4-inch slices
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese
What to Do
- Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.
- In a medium bowl, combine 1 cup cheddar cheese, the flour, milk, Italian seasoning, onion powder, salt, and pepper.
- Arrange half the potato slices in the baking dish. Pour half the cheese mixture over potatoes. Arrange remaining potatoes in baking dish, and pour remaining cheese mixture over potatoes. Dot with butter.
- Cover and bake 45 minutes. Remove potatoes from oven, stir gently, cover, and return to oven 20 additional minutes. Uncover potatoes and sprinkle evenly with remaining 1/2 cup cheddar cheese and the Parmesan cheese. Return to oven to bake 5 to 8 additional minutes, or until cheese is melted. Serve immediately.
Test Kitchen Tip!
- Want to add a little more seasoning? No problem! Think of these as a blank canvas that you can add your own personality to. Maybe one time swap out the Italian seasoning for a Tex-Mex blend…you get the idea.
- Potatoes are great in any form! Some of our favorite potato recipes include our Drive 'Em Wild Potatoes, our Sliced Red Potatoes, and our Classic Mashed Potatoes!
- For more hearty side dish recipes, try our Country Corn Casserole or our Creamy Corn-Broccoli Bake.
Read NextMama's Old-Fashioned Stuffing
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 350
- Calories from Fat 150
- Total Fat 17g 26 %
- Saturated Fat 10g 52 %
- Trans Fat 0.3g 0 %
- Protein 13g 26 %
- Amount Per Serving % Daily Value *
- Cholesterol 50mg 17 %
- Sodium 596mg 25 %
- Total Carbohydrates 38g 13 %
- Dietary Fiber 5.3g 21 %
- Sugars 4.7g 0 %
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petersdjjm
Apr 17, 2019
Made this for supper tonight. I made it just as the recipe says and it turned out great! Next time I might use some of the suggestions of others - real onions, different spices, adding ham, etc. I bet they will all be delicious. A very versatile recipe.
msdeb21
Jul 20, 2017
I love that I can make my own Au Gratin potatoes from scratch. Have you noticed how small the box of Au Gratin Potatoes has gotten? When you see the small quantity of potatoes in the package, you think "this won't be enough to feed us". This recipe leaves you the opportunity to change up your seasoning, too. I don't use the Italian seasoning, either.
ssuch
Apr 07, 2013
I made this for Easter as stated except I used 2 very large Idaho potatoes, went jaust a tad heavier on the spices and baked it at 325 degrees along with my ham for 2 hours. It was very good. I am making it again today but I added leftover Easter ham that I froze. I put it in the middle, am using an Italian blend of cheese because that is what I have on hand. I am also marinating the potatoes in white wine. I use Penzeys Tuscan Blend for the Italian spices, Smoked Paparika and dried onion flakes. I'll let you know how the casserole turns out.
bucky715 7630907
Jan 19, 2013
These were incredible! My family loved them and requested them again right away. I didn't use the Italian seasoning or onion powder but chose real onion finely chopped. I put this in with the milk/cheese mixture to sit for a bit while preparing the potatoes and I think that helped make them soft.
Pene
Nov 07, 2012
I find it very annoying to look at the comments section in these recipes to see how they are reviewed only to find that the reviewer hasn't even tried the recipe. It would be very helpful if you would stick to commenting on the dish after you've tried it unless you have questions concerning the preparations.
vgm
Feb 11, 2012
Try skipping the italian seasoning, use real chopped onion and marinate the potatoes in a crisp white wine for a few hours or overnight in the refrigerator prior to making.
cherlyn746 4629410
Feb 03, 2012
what flour can be used to make this Gluten-Free?
cindywilsey 827766 5
Jul 22, 2016
If you tolerate corn starch, use 1/2 of the quantity of flour called for in the recipe. Pure potato stach would also look, but I don't know the quatity to substitute for wheat flour. (My 8th grade Foods teacher drilled into my memory the cornstarch for wheat flour sub just over 40 years ago - if using to thicken a sauce replace the wheat flour with 1/2 the quantity of cornstarch. Or, if you have someone allergic to corn replace the cornstarch with twice the quanitity of wheat flour.)
Cassmum 8206904
Jan 27, 2012
For the individual wanting to make it for two, just cut the recipe in half or eat the dish for two days. Afterall, it states it serves four! As for me, I love leftovers and this dish has all of my favorites. Potatoes, cheese, and Italian seasoning. I have also lately come to love pepper. Thanks for the great recipe.
Diana25 6752985
Jan 27, 2012
Very appetizing recipe the Au Gratin Potatoes. I'll make it!! Thank you, Mr. Food.
tsalomon1 5348116
Jan 27, 2012
I was only interested in a receipe for 2 people so I will try to adjust the amounts, hope it tastes as good as it looks!
csurvivor2000 7184 928
Jan 27, 2012
I think this recipe would be much better without the Italian Seasoning or Onion Powder; but to each his own.
tumbler 5540552
Jan 27, 2012
This sounds wonderful but how do I make it for a crowd? I do not see any place to change the amount of servings on the recipes.
csurvivor2000 7184 928
Jan 27, 2012
If you are going to be serving let's say 12 people then triple the recipe (18 potatoes instead of 6 for instance); it's not that hard. Just divide the number 4 into the amount of people you are going to be serving..and if you have an odd number let's say 25..then you would multiply the ingredients 7 times so that you would have enough with a small amount left over.
jsm42 2250298
Jan 15, 2013
This makes 4 servings. For a crowd, just double or triple the recipe.
phleb24 6822618
Jan 26, 2012
Making tonight to have with salmon, asparagus and roasted butternut squash. I used unpealed reds instead of baking potatoes
phleb24 6822618
Jan 30, 2012
Next time I won't use Italian seasoning...didn't really care for that flavor in this dish. Other than that, they were very good
beebopperboo 65160 27
Jan 26, 2012
I'm making these tonight with chicken. I love all Mr. Food recipes. I make them often and pass the results along to friends. I feel as though I can trust all his recipe's to turn out very good...Thanks.
AcreMeats
Jan 26, 2012
You forgot to add crubbled crisp bacon ontop. now its, ooh its just right
G47L65W 5195608
Nov 19, 2010
I'm looking for the Pumpkin Bread Pudding and Can't find it.???
Karen Tice
Jan 14, 2012
I just googled pumpkin bread pudding and found a ton of them. Happy baking.
surflady62 2687359
Jan 26, 2012
GO TO bettycrocker.com. SHE HAS THREE DIFFERENT ONES. ONE IS EVEN FOR LIGHTER TYPE
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