Amazing Au Gratin Potatoes

Amazing Au Gratin Potatoes

This is the perfect side dish for just about any meat main dish, from meatloaf t0 leg of lamb.  I LOVE scalloped potatoes and au gratin potatoes.  I didn’t used to make them because I worked and would get home too late to be able to put them in the oven and have them cooked in time for dinner, so to me they became a “special” side.  Despite having my menu planning help me to know what to prepare when and how to have it ready in time for dinner, in my mind, scalloped and au gratin potatoes are still special.


6 medium potatoes
4 green onions, with tops
3 TBS unsalted butter
3 TBS flour (fresh ground is best)
2¼ cup whole milk
1 tsp Kosher or sea salt
¾ tsp fresh ground black pepper
½ tsp dry mustard
¼ tsp nutmeg
1½ cups shredded sharp cheddar cheese


mandolin (if you have one)
sharp knife and cutting board
13×9 baking pan
measuring cups/spoons


Wash the potatoes really well and slice them ¼-inch thin with the mandolin (or as thin as you can slice them with the knife).  I prefer to keep the peels on, but you can peel them if that is your personal preference.

Slice the onions.

Grate the cheese.

Lightly grease the 13×9 baking dish.

Preheat oven to 350° degrees F.


Heat the butter over medium heat until melted.  Add the onion.  Cook about 5 minutes or until the onion is soft.  Whisk in the salt, pepper, mustard, and flour.  Stir until smooth and bubbly.  Add the milk and cook, stirring constantly, until mixture thickens and almost boils.  Add the dash of nutmeg.  Remove from heat and stir in cheese.  Stir until melted.

Mix with the potatoes and spread into the pan.

Cover tightly with aluminum foil.

Bake for 45 minutes.  Remove the foil and bake 15 to 20 minutes longer, or until potatoes are tender.


6 servings

High in calcium
High in phosphorus
High in riboflavin

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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