If you enjoy classic side dishes, this easy Scalloped Potatoes au Gratin recipe is sure to please. My mom made THE BEST scalloped potatoes, but hers didn’t have cheese in them. This recipe is very similar to hers with the addition of some cheddar cheese.
They do take some time to prepare and bake but they are SO worth it. You can even do some of the prep work ahead of time to save some oven time and leave it free for other dishes.
We love serving this with this Mustard and Jelly Glazed Ham for a holiday or Sunday family dinner. Try it with our Spinach Ricotta Stuffed Hasselback Chicken. YUM!
Easy Scalloped Potatoes au Gratin Recipe
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Ingredients
1 ½ lbs yellow or white potatoes. You will need around 5 medium size potatoes to get the three cups of sliced potatoes needed for the recipe.
1/2 medium onion, chopped
4 Tbsp all purpose flour
Salt and pepper to taste
2 cups whole milk
3 Tbsp butter, cubed
1 cup shredded cheddar cheese
1 Tbsp chopped parsley for garnish
Instructions
1. Preheat the oven to 375 degrees
2. Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick. Finely chop the onions.
3. Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray. Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes
4. Top with cubed butter
5. Heat the milk until nearly boiling.
6. Pour the milk over the layers in the baking dish.
7. Top with shredded cheese.
8. Bake covered until the potatoes are fork tender (approx 50 minutes).
9. Uncover and bake until the cheese bubbles and browns. (approx 15 minutes)
10. Broil for 2 minutes to get a nice golden brown top.
11.Remove the dish from the oven, and let it stand for 15 – 20 minutes or until the sauce thickens.
Notes
● A mandolin will help you get even thickness of slices. If you don’t have one, you will need a very sharp knife.
● Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
● Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.
How to make ahead:
If you want to make them ahead of time, go ahead and prepare them according to recipe instructions EXCEPT do not add the cheese. Cover and bake for 40 minutes. Keep covered and once they have cooled enough, place them in the refrigerator. On the day that you want to serve them, be sure to get the dish out of the fridge 30-40 minutes before you want to start baking them. Top with the grated cheese and place uncovered in the oven for 20-30 minutes. You want it to be heated through and the cheese is bubbly. Broil for 2 minutes to get that perfect golden brown top.
Scalloped Potatoes au Gratin
Ingredients
- 1 ½ lbs yellow or white potatoes. You will need around 5 medium size potatoes to get the three cups of sliced potatoes needed for the recipe.
- 1/2 medium onion chopped
- 4 Tbsp all purpose flour
- Salt and pepper to taste
- 2 cups whole milk
- 3 Tbsp butter cubed
- 1 cup shredded cheddar cheese
- 1 Tbsp chopped parsley for garnish
Instructions
- Preheat the oven to 375 degrees
- Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick. Finely chop the onions.
- Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray. Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.*See recipe notes
- Top with cubed butter
- Heat the milk until just before boiling.
- Pour the milk over the layers in the baking dish.
- Top with shredded cheese.
- Bake covered until the potatoes are fork tender (approx 50 minutes).
- Uncover and bake until the cheese bubbles and browns. (approx 15 minutes)
- Broil for 2 minutes to get a nice golden brown top.
- 11.Remove the dish from the oven, and let it stand for 15 – 20 minutes or until the sauce thickens.
Notes
● Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
● Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.
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