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  • Writer's pictureElizabeth Carroll

The Best Au Gratin Potatoes

Creamy, rich, and velvety.


4 large / 5 medium Russet Potatoes, peeled and thinly sliced

2 Shallots, minced

4T Unsalted Butter

4T All Purpose Flour

1 1/2t Salt

1/4t White Pepper

1/8t Paprika

1/4t Garlic Powder

1c Sharp Cheddar, shredded

1c Whole Milk

1c Heavy Cream


1. Preheat oven to 350F

2. Meanwhile, slice potatoes using a mandolin (thinnest setting) over a bowl of cold water (this will help the potatoes from turning color). You want to slice your potatoes paper thin, they should be semi-transparent

3. Once potatoes are sliced, melt butter in a large skillet over medium high heat

4. When butter is melted, add in shallot, cook 2-3 minutes

5. Whisk in flour, salt, pepper, paprika, and garlic powder. Whisk constantly until flour is toasted, 2-3 minutes

6. Turn heat to low, then slowly stir in milk, and then the heavy cream

7. Remove pan from heat, stir in cheese

8. Spray a 9x13 glass baking dish with non-stick spray

9. Drain potatoes and add to baking dish

10. Pour cheese sauce over potatoes and mix until potatoes are coated in sauce

11. Spray a piece of tin foil with non-stick spray, cover dish with potatoes and bake at 350F for 1 hour

12. After 1 hour, remove tin foil and bake another 30 minutes

13. If desired, turn on the broiler for the last 2-3 minutes to get a really deep crust on top of your potatoes, but watch them closely so they don't burn

14. Enjoy!

Makes approximately 8 servings

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