These delicious baked au gratin potatoes are one of my dad’s specialty recipes! Creamy and delicious, these cheesy potatoes are great along any protein. A special-occasion staple, and something my DA still makes really well!
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Au Gratin Potatoes were always a treat to have on the table! And to this day, I make them for special occasions. I do have an old family recipe for au gratin potatoes posted here, but I updated the recipe a bit so they are more like my dad’s recipe. The main difference is that he cuts the potatoes into rounds instead of grates them. Either way, this is one delicious recipe you’ll want to have seconds of… or thirds… or fourths 🙂
These Baked Au Gratin Potatoes Are:
- Creamy
- Cheesy
- Loaded with Flavor
- Decadent
- Earthy
- A great meatless holiday side recipe
- Vegetarian and can easily be made gluten free
Au gratin potatoes are a great vegetarian holiday side dish recipe everyone will love. While these don’t have meat, they are loaded with fresh potatoes, sharp cheese, parmesan, spices, milk, and a roux to thicken. I made these for Canadian Thanksgiving that we celebrated here in Massachusetts because of the pandemic. I’m lucky enough to live in an international household, so we get to celebrate 2 Thanksgivings each year!
What’s In These Au Gratin Potatoes with American Cheese?
- Yellow Potatoes – I like yellow potatoes for this recipe as they are a bit easier to grate than russets.
- Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Whole Milk – highly recommend using whole milk for ultimate creaminess… if you’re going to make this dish, then go all out (skip the skim)!
- Cheddar Cheese
- Parmesan Cheese (Or this Great Parmesan Substitute for a vegan version!) – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish #extra.
- Paprika – for a hint of spice and great flavor!
For this recipe, use the sharpest cheese you can find! I used a cheddar because that is what I had in the fridge, but next time I will definitely go gruyere. The sharpness of the cheese really flavors the potatoes, so go bold!
How Do I Make These Au Gratin Potatoes In the Oven?
- Preheat the oven to 350 degrees Fahrenheit.
- In a 13 x 9 inch baking dish, layer the sliced potatoes so they are in 3 rows.
- In a medium sauce pan, melt the butter. Stir in the flour and cook over low heat for 3 to 4 minutes stirring until the flour and butter have thickened. Add 2 cups of the milk and the cheddar cheese. Stir for 4 or 5 minutes until cheese has melted. Add the remaining cup of the milk, and stir for another minute.
- Pour the milk and cheddar mixture over the potatoes. Add the shredded parmesan cheese and paprika on top.
- Place baking dish in the oven and bake for 45 minutes or until potatoes are cooked through. To test if potatoes are cooked, pierce their centers with a fork. Then broil for an additional 2 or 3 minutes to brown the top.
Get the Same Ingredients for these Baked Potatoes Au Gratin Recipe:
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegetarian au gratin potatoes recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Baked Au Gratin Potatoes
These delicious baked au gratin potatoes are one of my dad's speciality recipes! Creamy and delicious, these cheesy potatoes are great along any protein.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a 13 x 9 inch baking dish, layer the sliced potatoes so they are in 3 rows.
- In a medium sauce pan, melt the butter. Stir in the flour and cook over low heat for 3 to 4 minutes stirring until the flour and butter have thickened. Add 2 cups of the milk and the cheddar cheese. Stir for 4 or 5 minutes until cheese has melted. Add the remaining one cup of the milk, and stir for another minute.
- Pour the milk and cheddar mixture over the potatoes. Add the shredded parmesan cheese and paprika on top.
- Place baking dish in the oven and bake for 45 minutes or until potatoes are cooked through. To test if potatoes are cooked, pierce their centers with a fork. Then broil for an additional 2 or 3 minutes to brown the top.
Nutrition
Calories: 295kcalCarbohydrates: 38gProtein: 13gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 243mgPotassium: 884mgFiber: 4gSugar: 7gVitamin A: 378IUVitamin C: 34mgCalcium: 285mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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A super delicious side dish that delights the whole family