Cindy's Really Good Au Gratin Potatoes Recipe - Allrecipes.com
Cindy's Really Good Au Gratin Potatoes Recipe
  • READY IN ABOUT hrs

Cindy's Really Good Au Gratin Potatoes

Recipe by  

"This is the recipe of a friend of my parents. We loved it as kids and I've made it for my family, who also really like it."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, and allow to cool until the potatoes are cool enough to handle. Slice into 1/4-inch slices, and place into a 1-quart baking dish; set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C). Stir the cracker crumbs and melted butter together in a small bowl; set aside.
  3. While the potatoes are cooking, melt 2 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the mustard, salt, pepper, and Cheddar cheese until the cheese has melted and the sauce is smooth; pour over the potatoes. Sprinkle with the cracker crumbs.
  4. Bake in the preheated oven until the crackers are golden and the sauce is bubbly, 35 to 45 minutes.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2009

I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest red potatoes("B" size), which wasn't specified, & I just used the size that came in the 5 lb bag I bought. Now I know & will definately try again:)

 
Most Helpful Critical Review
Dec 28, 2009

Should have read the reviews before making this. My sauce just sat on top of the potatoes. It was too thick to move through the potatoes. Layering may be a better approach. Or adding more milk to the roux...perhaps a cup and a half.

 
Mar 23, 2009

wow, scrumptious!!! My daughter wasn't sure she'd like it but had two full servings! I made one change: I added 3 chopped scallions to the sauce with the cheese just before pouring onto the potatoes. The sauce is very thick but cooks up delicious. Thanks a lot Cindy!

 
Nov 07, 2011

We loved these, but I did change it up a bit, hence the 4 stars instead of 5! This is a great base recipe to create something totally awesome... I used regular potatoes, doubled the sauce using light velveeta instead of the cheddar and adding a little more milk to thin it out a bit, garlic powder and seasoned salt to taste. I layered the potatoes (which I peeled), some cheese sauce, finely chopped onion, some shredded cheddar and a little blue cheese and then repeated the layers. LOVED the buttered cracker topping! This was a huge hit w/ me and my hubby! These will be made over and over! Thanks for sharing. :)

 
Jan 06, 2010

The sauce is too thick as written; it won't seep between your potatoes. Add another 1/2 c. (precooked potatoes) or whole cup (raw potatoes) of milk to the written roux. Reduce the cracker crumbs--as written this recipe fits in an 8x8, and you'll never get a cup and a half of crackers spread over that unless you like a really, really thick layer of crust on top. (1 cup is sufficient for a 9x13 pan!) Personally I skipped the precooking step--Yukon gold potatoes will cook to done from totally raw in an hour in recipes like this. (I did 40 mins at 350 and 20 mins at 400, because I had to put another dish in.) Thanks for the recipe, I rather liked the addition of dry mustard, gave it a sort of a tangy bite that we enjoyed.

 
Apr 13, 2009

double the sauce

 
Jan 20, 2010

This is yummy. I didn't melt the cheese in the milk mixture, I just added it between the potato layers. I used a combination of sharp cheddar and mozzarella cheese. It took an hour in the oven for me. Came out great!

 
Nov 09, 2011

Loved this dish. I did double up on the cheese sauce and used my usual white potatoes rather than the red ones. I used Club crackers for the topping and we were all fighting to get the top layer because it was so crunchy and delicious! Very good flavor- thank you.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 782 kcal
  • 39%
  • Carbohydrates
  • 109.1 g
  • 35%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

How to Make Au Gratin Potatoes

See how to make rich and creamy au gratin potatoes in four easy steps.

Potatoes Au Gratin

Learn how to make this creamy, cheesy casserole—a favorite all year long.

Creamy Au Gratin Potatoes

See how to make the best creamy scalloped potatoes.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States