Salads & sides

Classic Potatoes Au Gratin

(89)

rate it now!

photo by:

kraft

My family loved these potatoes. I will definately make again.

posted by

Kathy6198

on 1/11/2011

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. Join / Sign In

a cook

posted:10/25/2011

This was a very good potato side dish. I used more potatoes than the recipe called for and I think the sauce recipe should have been increased.

NurseLaura87

posted:2/8/2011

These were great! Very rich, but wonderful. I cut the potatoes with a knife, but next time I might use a mandolin slicer to make them thinner, just because the cooking time was longer. I also might add like a 1/2 cup less of milk, because it was slightly too much liquid.

Kathy6198

posted:1/11/2011

My family loved these potatoes. I will definately make again.

rinno33

posted:8/5/2010

this was amazing and sooo tasty, but I'd only make it like once a year because it's so HEAVY!!!!!!

bethyroonie

posted:7/13/2010

Why haven't I made this before?? If I could give it more stars, I would. I used baby red potatoes and they turned out perfect.

a cook

posted:6/15/2010

It was very tasty and easy to make, the kids loved it.

sugarmama

posted:3/10/2010

I've made this recipe several times, and it always comes out delicious. My family loves it.

mhelminski

posted:9/29/2009

I use this recipe as my classic staple for scalloped potatoes. It's fabulous as is and is "tweakable" if you have stuff in your fridge (leftover ham, different types of cheeses, etc). I never have dry mustard on hand---always use a heaping teaspoon of dijon mustard. Just delicious, fabulous, a must have for cold blustery evenings!

a cook

posted:9/27/2009

This was really good but I think we prefer another similar recipe to this one.

srogacki

posted:8/3/2009

This was a little heavy but very tasty and pretty easy to make.