Comida Kraft
Recipe Box

Potatoes au Gratin

Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

10 servings

Explore the collection of Lunch Ideas from Kraft Recipes! Discover a variety of lunch recipes, including kid-friendly eats, picnic fare, sandwiches & more.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Melt butter in medium saucepan on medium heat. Blend in flour, mustard and pepper; cook and stir 1 min. Gradually add milk, stirring until well blended; cook 3 to 5 min. until thickened, stirring constantly. Add 1-1/2 cups cheese and onions; cook 2 to 3 min. until cheese is melted, stirring frequently.
  • Layer potatoes and cheese sauce alternately in 2-qt. casserole sprayed with cooking spray, ending with cheese sauce.
  • Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.

Size Wise

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

Substitute

Prepare using your favorite KRAFT Shredded Cheese.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 240
Total fat 14g
Saturated fat 8g
Cholesterol 40mg
Sodium 230mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 4g
Protein 9g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from this recipe is REALLY great! 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.
Date published: 2008-04-03
Rated 4 out of 5 by from The whole family enjoyed this dish. The whole family enjoyed this dish. First time that I have made au gratin potatoes from scratch, definitely beats the box kind. I used sharp cheddar cheese and about a 1/2 cup more than the recipe. Omitted the dry mustard because I didn't have any and tasted fine so next time I won't put it in either.
Date published: 2007-02-26
Rated 3 out of 5 by from I made this recipe and yes it was bland but I have a pretty good pallet and I think a good fix would... 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.
Date published: 2007-08-05
Rated 5 out of 5 by from This recipe stood tall against one of my best Easter hams yet - and it was easy too! This recipe stood tall against one of my best Easter hams yet - and it was easy too! I used yukon gold potatoes for a creamy texture, a good handful of finely chopped sweet onion, plus a blend of cheddar and jack cheese. A tip for the beginner cook - let the butter and flour cook, while stiring, for a minute or 2 (until the smell of flour goes away but don't let it burn), if you don't your whole dish will taste like flour. For easy clean-up, coat your baking dish with a cooking spray.
Date published: 2003-04-21
Rated 5 out of 5 by from If you are looking for a great au gratin recipe, this is it. 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.
Date published: 2008-03-25
Rated 5 out of 5 by from I use this recipe as my classic staple for scalloped potatoes. 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!
Date published: 2009-09-29
Rated 5 out of 5 by from Quick and easy recipe with excellent results. 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.
Date published: 2013-04-04
Rated 5 out of 5 by from This recipe is spot on with classic au gratin potatos! 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.
Date published: 2012-06-16
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