This easy Potatoes Au Gratin Recipe mixes butter, onion, potatoes and cheese into a creamy casserole dish that is the perfect side dish for Easter.
The holidays are certainly time to spend with your family to eat, drink and be merry. But the eating what we are focusing on with this website. Here at Bubba Pie, we love to make good, authentic comfort food that isn’t too complicated but can definitely please a crowd. We love casseroles, desserts and sheet pan meals. But a good, hearty side dish is certainly nothing you can go wrong with. So, in that vein, I present to you: Potatoes Au Gratin
Potatoes Au Gratin Vs. Scalloped Potatoes
There is often some confusing concerning the exact difference between these two dishes. This is, mostly, our own fault. Traditionally, the real difference between Au Gratin and scalloped was that the former uses cheese in the recipe. They are both thinly sliced potatoes that are baked in a creamy sauce. Usually they are topped with bread crumbs as well (although our recipe is not). But, often times, people make scalloped potatoes and put cheese in them (because cheese makes everything better, right!), so now no really knows for sure what they are making!
Potatoes Au Gratin
These Potatoes Au Gratin start with a creamy roux consisting of butter, flour, salt, pepper and milk. I recommend using a more waxy potato like Yukon or Red. These sorts of potatoes are better at holding the shape during baking! Just make sure you slice the potatoes thin enough so that they cook through!
Our recipe does NOT have bread crumbs on the top, although I’m sure you could add some if you really wanted to.
Also, if you are feeling really crazy, I’m sure that you could have fun with the cheese in this dish. Maybe a spicy pepper jack for some heat would be fun!
Give this recipe a try and let me know what you think of it in the comments. Happy eating!
Au Gratin Potatoes Recipe
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1/4 cup diced onion
- 2 cups shredded cheddar cheese
- 6 medium potatoes peeled and sliced thin.
Preheat oven to 350 and grease a 2 quart casserole dish with nonstick cooking spray. Set aside.
In a large saucepan, add butter and cook on low heat until melted.
Stir in flour, salt and pepper.
Add milk, a little at a time, and mix, continuing to cook over medium heat.
Stir frequently until mixture begins to boil.
Continue to stir and boil for 2 minutes or until thick.
Remove from heat. Stir in onion and cheese and mix well.
Add potatoes and stir well to coat.
Pour into prepared pan. Cover tightly with foil and bake for 60 minutes.
Remove foil and discard. Return to oven for an additional 20-30 minutes or until top begins to brown..