Creamy, satisfying cheese sauce pairs perfectly with cubed potatoes and a crunchy topping. Sometimes I add sliced sausage to make potatoes au gratin a hearty main dish, but it stands very well on its own.
Preheat the oven to 350 and grease a 9 X 13 pan.
Peel and dice:
6 c. potatoes (about 2 lbs.)
Boil the potatoes for 15 minutes, then drain. Meanwhile, prepare the cheese sauce.
In a small saucepan melt:
1/4 c. butter
Whisk into the butter:
1/4 c. flour
Whisk in gradually, stirring to avoid lumps:
2 c. milk
1/2 t. salt
1/2 t. onion powder
Stir in until completely melted:
1 1/2 c. grated Cheddar cheese (about 5 oz.)
Mix the cheese sauce and potatoes together, then put them in the prepared pan. Top the potatoes:
1 c. bread crumbs
Bake the potatoes au gratin at 350 for 25-30 minutes, or until bubbly. The sauce will thicken further in the oven.
Find more delicious main dishes here.
Doesn’t au gratin sound fancy? Here’s an article that explains what it actually means. Though I didn’t mix my breadcrumbs with butter, I think it still counts. I’m not really one to get technical about French terms.
Cheesy, Crunchy Potatoes Au Gratin
- 9×13 pan
- 2 pounds potatoes peeled and diced
- 1/4 cup butter 1/2 stick
- 1/4 cup flour
- 2 cups milk whole
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1 1/2 cups Cheddar cheese grated, about 5 ounces
- 1 cup bread crumbs
- Preheat the oven to 350 and grease a 9×13 pan.
- Boil the potatoes for 15 minutes, or until tender. Drain.2 pounds potatoes
- In a saucepan, melt the butter. Whisk in the flour and stir for a minute.1/4 cup butter, 1/4 cup flour
- Gradually add the milk, whisking to avoid lumps. Add the seasonings and cheese, stirring until it's completely melted.2 cups milk, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1 1/2 cups Cheddar cheese
- Mix the cheese sauce and potatoes together, then add them to the pan. Top with breadcrumbs and bake at 350 for 25-30 minutes, or until the sauce is bubbly.1 cup bread crumbs