Salads & sides

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

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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.

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AmyReilly

posted:4/4/2013

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 about 4 oz of velveeta cheese and a little extra chedder cheese. I cooked them about 2 hours; perfect no crunchy potatoes. I'll definitely make this recipe again.

a cook

posted:12/28/2012

Made this with Christmas ham, it was wonderful. My mother-in-law had seconds and she never has seconds at my house. Try it, you'll love it.

cfoley422

posted:6/16/2012

This recipe is spot on with classic au gratin potatos! Super easy to make and came out great! I added 1/2 cup more of cheddar and added 3 oz of velveeta per other reviews and 1/2 tbsp more of flour, bc I didn't want it to be on the liquids side. I put the oven on 360 degrees and it still needed about ten more minutes.

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.