Classic Potatoes Au Gratin

photo by:kraft

Quick and easy recipe with excellent results. I made these potatoes for Easter Dinner and my entire family loved them. I did follow some of the other reviews and added ab...read more

posted by

AmyReilly

on 4/4/2013

time

prep:

20 min

total:

1 hr 40 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/4

cup (1/2 stick) butter or margarine

1/4

cup flour

tsp. salt

1/2

tsp. dry mustard

1/4

tsp. pepper

2-1/2

cups milk

pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Tbsp. chopped onion

cups thinly sliced peeled potatoes (about 6 to 8 medium)

Make It

PREHEAT oven to 350°F. Melt butter in medium saucepan on medium heat. Blend in flour, salt, mustard and pepper. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly.

ADD 1-1/2 cups of the cheese and the onion; cook until cheese is melted, stirring frequently. Layer potatoes and cheese sauce alternately in 2-quart casserole dish, ending with a layer of the cheese sauce.

BAKE 1 hour 15 minutes or until potatoes are tender. Sprinkle with the remaining cheese. Bake an additional 5 minutes or until cheese is melted.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this classic side dish as part of a special-occasion meal.

Substitute

Prepare as directed, using KRAFT Shredded Swiss Cheese.

Rate recipes, or edit your previous ratings and more. Sign In

lisaschrage

posted:3/24/2008

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.

pburford

posted:3/4/2008

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.

Swords66

posted:12/26/2007

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. :)

Gary 622

posted:12/13/2007

Excellent... Will definately make this again

chrishib

posted:11/11/2007

If you omit the cheese, you have excellent scalloped potatoes.

Carla05261950

posted:11/7/2007

Made this for to compliment ham at a gathering. Everyone loved it.

LFLONGTIME

posted:10/13/2007

I like to add more cheese!

amanda21384

posted:9/12/2007

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.

joshlukeally

posted:8/5/2007

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.

a cook

posted:7/31/2007

These potatoes were delicious and a nice change of pace from our usual mashed potatoes. I added a little extra salt, pepper, and fresh garlic to boost the flavor. My husband and I really enjoyed this recipe and I definitely plan to make it again!