Creamy Au Gratin Potatoes

    2 hours 30 mins

    This is my husband's favourite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart.

    3972 people made this

    Serves: 4 

    • 4 russet potatoes, sliced into .5cm slices
    • 1 yellow onion, sliced into rings
    • salt and pepper to taste
    • 3 tablespoons (45g) butter
    • 3 tablespoons plain flour
    • 1/2 teaspoon salt
    • 2 cups (500ml) milk
    • 1 1/2 cups (180g) shredded Cheddar cheese

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat oven to 200 degrees C (400 degrees F). Butter a 1 litre casserole dish.
    2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
    3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
    4. Bake 1 1/2 hours in the preheated oven.

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    Reviews in English (3755)


    I'm constantly asked to make my version of this recipe. Here's what I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.  -  12 Mar 2006  (Review from Allrecipes US | Canada)


    Made exactly as directed, only change being mincing the onion instead of rings, as I don't like the texture of onions in large chunks. One reason I chose this recipe was because I prefer whole, natural foods (avoiding processed cheese and cans of soup, for example), and it fit the bill for that well enough. Verdict: it's quite possibly the best cheesy-potato side I have ever tasted. Some reviewers have called it bland, but I prefer to term it comfort food. It's a creamy, cheesy, potato side dish. It doesn't have to have a special bite or kick to it, or evoke any particular area of the world. I adore all sorts of cuisines—Thai, Middle Eastern, Italian, Spanish, Japanese, you name it—but once in a while a lightly seasoned dish that lets you taste the potato, the cheese, the simple flour-and-milk sauce...once in a while that simplicity is the pefect complement to your meal.  -  11 Dec 2006  (Review from Allrecipes US | Canada)


    Can you say.......disappeared faster than a speeding bullet? I just made this as a side dish to my Christmas ham. I doubled the recipe...used a lot more pepper than expected....used Cracker Barrel's Vermont extra sharp white cheddar ..... sauteed the onions with some garlic and butter before adding to layers....and slow cooked in crock pot (oven was full of ham). WOW!!! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays. Thank you 1,000 times over!!!!!!!  -  26 Dec 2002  (Review from Allrecipes US | Canada)