Creamy au Gratin Potatoes

If you’re looking for a dish that’s sure to impress your husband, look no further than potatoes au gratin. This classic French dish is a favorite of many, thanks to its creamy cheese sauce and tender potatoes. It’s the perfect complement to a roast pork loin or beef tenderloin, and can be served alongside a fresh green salad and some crusty French bread.

One of the great things about potatoes au gratin is that you can experiment with different types of cheese to add some variety to the dish. Whether you prefer a sharp cheddar, a nutty Gruyere, or a creamy Brie, there’s a cheese out there that will take your potatoes au gratin to the next level. So why not make your next special occasion even more special by treating your husband to this delicious and addictive dish?

Potatoes au gratin is a classic comfort food that’s perfect for any occasion. Follow this recipe to create a delicious and satisfying dish that your family and friends will love.


  • 4 medium russet potatoes, thinly sliced
  • 1 medium onion, sliced into rings
  • Salt and ground black pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded cheddar cheese


Preheat your oven to 400 degrees F (200 degrees C) and butter a 1-quart casserole dish.

Layer half of the sliced potatoes in the bottom of the prepared casserole dish, seasoning them with salt and pepper. Layer onion slices over the top, then top with the remaining potatoes. Season again with salt and pepper.

In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour and salt, and cook, whisking constantly until the raw flour flavor has cooked off, about 1 minute.

Gradually add the milk, about 1/4 cup at a time, whisking well after each addition to incorporate. This gradual addition and whisking of milk will help to avoid lumps in your sauce.

Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in the shredded cheddar cheese all at once and continue stirring until melted, 30 to 60 seconds.

Pour the cheese sauce over the potatoes and cover the dish with aluminum foil.

Bake in the preheated oven until the potatoes are tender and the sauce is bubbly, about 1 1/2 hours.


For best results, slice the potatoes into 1/4-inch (or thinner) slices. Use a mandolin if you have one, as this will help you to achieve consistent thickness in your potato slices. Also, make sure to season each layer of potatoes well with salt and pepper to ensure that the dish is flavorful. Lastly, cover the dish with aluminum foil while baking to prevent the top from becoming too brown or dry.

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