Au gratin potatoes

Au gratin potatoes

Au gratin potatoes
Au gratin potatoes

Like I said in my previous post, my Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this new tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).

These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use Russet potatoes if that’s what you have on hand (I would peel them). I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!

Au gratin potatoes
Serves 6-8 (1 cup each)
By Jane and Michael’s Gourmet Extravaganza

  • 6 medium Yukon Gold potatoes, washed and thinly sliced
  • 2 Tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 1 Tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups milk (I used original, unsweetened almond milk with a splash of cream)
  • 8 oz. (2 cups) of shredded extra sharp cheddar cheese (divided)
  • 1/4 cup panko bread crumbs
  • Paprika (optional)

Preheat oven to 375 degrees. Thinly slice the potatoes and place into a greased 2.25-quart baking dish.

Melt the butter in a small saucepan. Add the diced onion and saute for 2-3 minutes, or until softened. Stir in the flour, salt, and pepper and cook for 1 minute. Remove from heat and stir in the milk. Return to heat and bring to a boil, stirring constantly. Let boil for 1 minute while stirring. Remove from heat and stir in 1 1/2 cups (6 oz.) of the shredded cheese until it melts. Pour the sauce over the potatoes and gently mix to combine.

Bake, uncovered, for 60 minutes. Mix together the remaining 1/2 cup (2 oz.) of shredded cheese and 1/4 cup panko and sprinkle over the top of the gratin. Sprinkle with paprika. Bake for an additional 10-20 minutes, or until the potatoes are tender and the topping is browned. Let set 5-10 minutes before serving. Enjoy!

Pairs well with:
Roasted leg of lamb
Minted peas
Crescent rolls

(Recipe from Betty Crocker)

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