Au Gratin Potatoes

Au Gratin Potatoes

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 8

    • About This Recipe

    “Cheesy and creamy through the center”

    Ingredients

  • 3tablespoons butter or 3tablespoonsmargarine
  • 3tablespoonsall-purpose flour
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 3/4 cupmilk
  • 3/4 cuphalf-and-half
  • 4mediumwhite potatoes, thinly sliced( about 1 1/2 lbs)
  • 1/3 cupchopped onion
  • 1tablespoondried parsley flakes( or 2 tbs snipped fresh parsley)
  • 1cupgrated cheddar cheese

    • Directions

  • Grease 1 1/2 quart casserole.
  • Set aside.
  • In small saucepan melt butter.
  • Stir in flour, salt and pepper.
  • Blend in milk and half-and-half.
  • Cook on medium high heat, stirring constantly, until heated through.
  • Set aside.
  • Layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole.
  • Repeat layers.
  • Top with remaining potatoes, parsley, cheese and sauce.
  • Bake in 375F degrees Convection oven on rack 3, 45-60 minutes(or bake in preheated 375F degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.

    • Reviews

  • “These were very tasty!Just the right amount of cheesiness, and potatoes were tender but not mushy.I left out the onions, threw in a bit more pepper to make up for it, and the taste was great.”

  • “I love this recipe. The second time I made it I carmelized my onions for a sweeter taste. Very easy to make.”

  • “Made this recipe many times.My family loves these potatoes.I too use sour cream instead of half and half ( low fat or no fat)I usually have a variety of cheeses in my potatoes ( clean-up the left over chunks) There is no such thing as too much cheese in these potatoes.This is so simple why would anyone use canned soup as a base for anything?Bill K. #1440799”

  • “DeLish!!! I doubled the recipe and used a 9×13 pan.I used 1 can evaporated and the rest 2% milk. I threw the onions in with the cream sauce so they would soften a little.Cooked them for a full hour.A few minutes longer would be good. I would definitely make this again (at least when I’m not dieting!)”

  • “This is excellent.I doubled the recipe and used 5 pounds of potatoes. I also covered them with tin foil for about 45 minutes.I’m so glad I found this recipe.It’s easy and deeeelicious!!!”

  • “Yummy! I hadn’t made Hog-Rotten potatoes since my kids were little.
    Good stuff, just the right amount of firmness to the potatoes.”

  • “Excellent “old rotten potatoes” as my son calls them… not because there rotten of course, he just likes the name :).I only used milk and it was plenty thick, and omitted the onion, personal preference.Thank you!”

  • “A big hit.Everyone enjoyed these potatoes, and I will be saving this recipe.Made only one change.We didn’t have half-&-half so I substituted sour cream, and use the fresh parsley.I think the sour cream gave it some more tart creamy flavor.Very nice!”

  • “Fantastic and easy.”

  • “Very good and very easy to make.Will make again!!”

  • “Excellent.I followed the recipe with the exception that I cubed my potatoes and parboiled them for 5 min ahead of time.But it was creamy and delicious!My family said these potatoes Rocked!Thank you for sharing, I’ll definitely be making these again.”

  • “This turned out great and everyone enjoyed the potatoes.I halved the recipe, and while the sauce was too thick to “spread”, (I may have used too much flour or not enough milk/cream in the halving), it all managed to melt into everything else, making the overall dish a success.”

  • “Yeah, this was a pretty good one.I didn’t have half and half so I used skim milk b/c that’s all I had.Also used 2% shredded cheddar for the cheese b/c, again, that’s all I had.Sliced and boiled some leeks and put them in there instead of onion.It came out really good.Even my picky roommate liked them (although I didn’t tell him I snuck leeks in there).”

  • “Instead of cheddar we used sliced american cheese cut in small chunks, omitted the parsley and added a bag of frozen broccolli to make a cheesey-potatoe-broccolli casserole. mmmm mmmm good.”

  • “Easy and cheesy!! I made this to go with our ham on Christmas night. Yum. Thanks. And no canned soup!”

  • “I made this to go with meatloaf.It was pretty good — the sauce is rather tasty but I only had small potatoes instead of the medium and may have layered it more than what was called for (used about 8 to 10 smaller potatoes) and doubled the rest of the ingredients while “eye-balling” the milk and half/half.It was definitely cheesy.The timing was off a bit, too.My husband suggested to blanch the sliced potatoes (I never thought of that!!) for about five minutes next time to soften them up a bit before assembling the casserole.Good idea!This is a keeper, though.Thanks for the submission!”

  • “This is one of my favorite potato dishes. Wonderful comfort food.”

  • “I loved this recipe.The dish was delicious and cooked to perfection.I made two changes, though.I used 2% milk, to lower fat content, and then, in each layer, I added stripes of Morningstar Farms soy bacon.This added a taste dimension to an already delicious dish.”

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