Real Recipes From Real Home Cooks ®

au gratin potatoes

a recipe by
Kaneshiia Lane
Dededo, GU

I was tired of all the side dishes my family and I have been eating with our dinners and decided it was time to try something new. My husband is a picky eater and my (toddler) son has a tendency to eat only the main dish. I was determined to find a recipe that would satisfy both of the men in my life to the point they would eat. I searched and searched and every recipe I found had a flaw to my plan. Finally I did what I do best and edit 2-3 recipes meshing them together to create one recipe. Tried and True - this is now a must for some dinners in my household. See if this could be yours too!

prep time 30 Min
cook time 50 Min
method Convection Oven

Ingredients For au gratin potatoes

  • 4 lg
    potatoes, russets
  • 1 to 2 c
    heavy whipping cream
  • 3 Tbsp
    butter, melted
  • 1/2 to 1 c
    green onions of desired size (optional)
  • 6-8 oz
    velveeta cheese, shredded or finely diced
  • 1 lg
    yellow onion, finely diced
  • 1/4 c
    heavy whipping cream
  • salt, to taste
  • black pepper, to taste

How To Make au gratin potatoes

  • 1
    Slice Potatoes to desired thickness. (Best to not go to thin.)
  • 2
    Preheat oven 350 degrees.
  • 3
    [A]Option 1 (MY FAVORITE & FASTER IN MY OPINION): Place potatoes into a gal. size Ziploc. Close Ziploc (do no worry about air). Slit three times across the top; Evenly spaced and about 2/3 to 1 1/2 inch in length. Place in microwave for about 4-7 minutes (until slightly undercooked - try not to cook all the way otherwise this will cause your dish to be more like mashed potatoes). *Time will depend on thickness of potatoes. [B]Option 2: Boil until slightly undercooked. Drain and rinse with slow running cold water.
  • 4
    While potatoes are cooking. Mix all ingredients for Cheese Mixture together... This should create somewhat of a sauce type texture.
  • 5
    Spread melted butter over bottom of baking pan.
  • 6
    Line baking pan with 1-2 layers of potatoes.
  • 7
    Pour about 1/8-1/4 C heavy cream over potatoes (Do not drown potatoes in heavy cream - measurement depends on size of baking pan).
  • 8
    Spread cheese mixture over potatoes. Preferably thick, this is to your desire.
  • 9
    Repeat steps 6-8 until out of potatoes.
  • 10
    Top with green onions. (optional)
  • 11
    Bake for 30-45 minutes or until potatoes are fully cooked and cheese on top has a slightly brown tint to it.