Creamy Au Gratin Potatoes

admin August 27, 2013 Comments Off on Creamy Au Gratin Potatoes

The history of this dish is attributed to two regions – The US and France as it was a popular dish among the people in these countries during the 1890s. This dish is also called in the US as “scalloped potatoes”. This dish is a perfect accompaniment with roasted pork or beef tenderloin. Dish out with some green salad and French bread to make your family have a fulfilling meal.

Creamy Au Gratin Potatoes


Russet potatoes (1/4 inch slices) – 4

Slices onion rings – 1

Butter – 3 tbsp

Salt and pepper – to taste

All purpose flour – 3 tbsp

Salt – ½ tsp

Milk – 2 cups

Shredded Cheddar Cheese – 1 ½ cups


  • Preheat oven to 400 degrees and grease a casserole dish with butter.
  • Layer half of the potatoes at the bottom of the greased casserole dish and place onion slices on top.
  • Add the remaining potatoes and season with salt and pepper.
  • Melt the butter in a saucepan in medium heat and mix the flour and salt by whisking well.
  • Add the milk and cook until the mixture thickens. Add the cheese and stir well until it melts.
  • Pour this over the potatoes and cover it with a silver foil.
  • Bake for 1 ½ hours in oven.

Serve hot.

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