Potato Au Gratin. It’s Probably Easier Than You Think!



When was the last time you had potatoes au gratin? I mean, not dehydrated slices from a box and powdered cheese in a packet, but the real deal? It’s probably easier than you think! And if you have a decent food processor, it’s pretty quick, too. A quick search on Pinterest and I found a recipe by the ever-reliable Betty Crocker. Follow the link for the recipe:


I like to give credit where credit is due. It is nice to have some non-professional photos and personal experiences to encourage you, though! So, the most time consuming step is peeling the potatoes. Buck up, soldier! It’s not so bad, but learn to do it with a paring knife! Peelers are fine for carrots, but not so great for spuds. Next, slice the potatoes in uniform disks, about 1/8″ thick. I used the slicer disk in my food processor and zipped right through them.


Then grate the onion with your grater attachment or finely chop by hand. (If my kids can’t see the onions, they are more likely to try the dish, so I grate them.) Then saute the onions in the butter and add the flour to make a roux.


Add the milk and salt/pepper and whisk until fairly thick.


Combine the sauce with the shredded cheese and whisk until cheese is melted and sauce is smooth.In an oven-safe casserole dish, spread out the potato slices in a layer, slightly overlapping. You may have enough for more that one layer. Cover with sauce and repeat as needed.



Bake at 375F for one hour, uncovered. Mix breadcrumbs with the rest of the shredded cheese and top the casserole and pop back in oven for about 10 minutes more. Let rest ten minutes and serve.Image

Note: I used my processor to make bread crumbs from a dried out, leftover. Canned breadcrumbs would be fine here, as well. Enjoy!



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