Potatoes Au Gratin

When I think of Easter dinner, I think of ham, deviled eggs, and potatoes au gratin. This year, I tried a new recipe for potatoes au gratin. I found an old recipe and ‘tweaked’ it to my liking! 🙂 It’s basically thinly sliced potatoes baked in a cheesy sauce with a crunchy crumb topping.


  • 6 cups thinly sliced potatoes
  • 6 tablespoons butter or margarine
  • 6 tablespoons flour
  • 3 cups milk or cream
  • 2 cup shredded Cheddar cheese
  • salt and pepper
  • 1 cup bread crumbs
  • 3 tablespoons melted butter


Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. To the butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 40-45 minutes.
These potatoes turned out great! They had great flavor and my picky little 20 month old even ate them! I used panko bread crumbs, and added a little grated parmesan cheese to the crumb topping. This is definitely worth trying! Mmmm.

April 24, 2011. Side Dishes.

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