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Classic Potatoes au Gratin

Classic Potatoes au Gratin recipe
photo by:kraft
Here's one of the great classic cheesy potatoes dish of all time— Potatoes au Gratin—in all its cheddar-y, onion-y glory.
20 min
1 hr 35 min
10 servings
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this recipe is REALLY great! i was looking for something for my husband's birthday dinner (tri-tip, asparagus) that would be a little different from our usual baked potatoes. since he's crazy about cheese i decided to do this-- everyone LOVED it! after reading some of the other comments i made a few alterations: i subbed chicken broth for some of the milk (2 c milk; 1/2 c broth), i put a layer of cheese between some of the potatoes, then topped it with crunchy onion rings (canned). i passed chives at the table.
If you are looking for a great au gratin recipe, this is it. I made this as a side dish for Easter Sunday dinner and it was a hit. So much so that there weren't any left! To make things easier, I sliced the potatoes the night before, put them in a ziploc bag with water and kept them in the fridge. The potatoes stored well that way and cut some prep time when I had several other dishes to make. I recommend trying this dish.
To save calories, I did not use an entire bag of cheese, but added fat free sour cream to make the cheese sauce a little creamier.
If you are looking for the classic flavour, THIS is it! Ihad tried this recipe when slicing the potatoes by hand I found the potatoes were not cooked enough. I bought a mandoline and this recipe since, has been a staple for me. :)
Excellent... Will definately make this again
If you omit the cheese, you have excellent scalloped potatoes.
Made this for to compliment ham at a gathering. Everyone loved it.
I like to add more cheese!
Potatoes were great. Better then any au gratin potatoes i have ever had. It is worth your time to make thses rather then those boxed au gratin potatoes.
I made this recipe and yes it was bland but I have a pretty good pallet and I think a good fix would be to add a layer of shredded cheese between layers, and a little more salt. I also added bacon to the topping, if you like bacon I would recomend putting it through out the whole thing(I will do this next time). Oh yeah I used yucon gold potatoes and sliced them with a mandoline slicer, peeled and sliced them the night before put in ziploc in the refrigerator and they didn't turn brown at all.
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