Au Gratin Potatoes

Whether it's for Thanksgiving, Christmas or just a family dinner, Au Gratin Potatoes endures as the quintessential side dish. I also like to add some fresh dill.
  • 6 cups potatoes red skin or Yukon Gold potatoes, cooked whole, peeled and thinly sliced
  • 6 tablespoons (3/4 stick) butter, melted
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1-1/2 cups half-and-half
  • 1-1/2 cups grated sharp cheddar cheese
  • 1/3 cup grated parmesan cheese (freshly grated if possible)
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 dashes cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • breadcrumbs
  • Fresh dill, chives (optional)
  1. Preheat oven to 350°F.
  2. Arrange the cooked potato slices in a lightly greased 9x13-inch Pyrex baking dish.
  3. Melt the butter in a skillet over medium heat. Add the flour and, stirring constantly, cook the flour until it bubbles and becomes thick and smooth. Slowly add the milk and cream, stirring constantly, cook until sauce thickens. Add all remaining ingredients and stir until cheese has melted.
  4. Pour the seasoned white sauce over the potatoes. Sprinkle top lightly with breadcrumbs.
  5. Bake, uncovered, in preheated oven for 35 minutes.
  6. Makes 12 servings.

If you find cheddar cheese too boring, consider making this dish with grated Swiss cheese, Havarti or, one of my favorites, Munster.

Ready in: 55 Min

Recipe editor Patricia Mitchell

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