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Potatoes au Gratin

Posted in: Cheese, Side Dishes, French, Anniversary, Christmas, Easter, Thanksgiving, Cheese,


In classic potatoes au gratin, potatoes and cheese combine to make perhaps the ultimate comfort food dish. Yukon Gold potatoes bake up creamy, melted cheese sauce turns bubbling hot and rich, and the finished casserole is crowned with delicious golden brown crusty edges.

This recipe for Potatoes au Gratin is so simple, so easy, so satisfying, and so very traditional. Using the prepared cheese product insures even melting and a smooth sauce without having to make a béchamel as the base.

You’ll find potatoes au gratin goes with any roast – a turkey, a roast beef, even ham – but is equally at home at brunch, served with eggs. It’s that versatile. And that’s lucky, because you may want to include this side dish with every holiday meal.


Potatoes au Gratin

1½ pounds Yukon Gold potatoes, peeled or unpeeled as you like
½ pound (8 ounces) prepared cheese product, cut into ½-inch cubes
½ cup finely chopped onions
¼ cup milk
¼teaspoon freshly ground black pepper


1. Cook the potatoes whole in salted boiling water until tender when pierced with a knife, about 20 minutes. Drain and let cool.
2. Butter a 2-quart casserole dish and set aside. Preheat the oven to 350 degrees F.
3. When the potatoes are cool, slice them into thin rounds, about 1/8-inch or so thick. Place the slices into the prepared casserole dish. Toss together the cheese product, chopped onions, milk and black pepper and pour this over the potatoes in the baking dish.
4. Bake in the preheated oven for about 25 minutes, or until the cheese is melted and the casserole is browned and heated all the way through.
5. Serve immediately.

Recipe courtesy of Jane Ward, 2013.

About The Cook

Jane WardJane Ward is the author of HUNGER (Forge, 2001) and THE MOSAIC ARTIST (2011). Jane graduated from Simmons College with a degree in English Literature, the desire to write novels, and an aptitude fo

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