Recipe: Quick Potatoes Au Gratin

We LOVE Potatoes Au Gratin. The combo of creamy potatoes and cheese makes it one of our favorite meals.

I do not love how long it can take to make, though. It is one of those meals you have to set aside time for, plan ahead for all the peeling and slicing and the HOUR or more of bake time!

I wanted to share these fast(er) version of the yummy dish because it allows me to whip it up (sort of) last-minute and enjoy it whenever we have a hankering for it. 🙂

Quick(er) Potatoes Au Gratin

Olive oil or butter, small amount like maybe a tbsp

4 TBSP butter

1/4 cup flour

2-3 cups milk (we use 3 cups, usually, as we like our potatoes very saucy/creamy)

6 medium/large baking potatoes

2 cups cheese (we love a combo of sharp cheddar and gouda)

Onion Powder

Garlic Powder

Sea salt


1. Peel and slice (thinly) the potatoes.In a large skillet, heat olive oil (or butter). Add potato slices to skillet and let cook for several minutes, stirring to rotate slices on top to bottom and warm/cook evenly. Add, to taste, the onion powder, garlic powder, salt and pepper. Cook for 7-10 minutes, while performing step #2.

2. While you are cooking the potatoes, melt the butter in a medium saucepan over medium heat. Add the flour and stir to combine. Let cook a minute more, then SLOWLY whisk in milk. I like to pour a little in, stir it to combine and let it thicken before adding more. After all milk is added in, cook until starts to bubble and thickens. Do not boil it.

3. Transfer potatoes to a large baking dish (we use a 3 qt, 9×13 dish). Pour milk mixture over, making sure all potatoes are covered, or mostly covered. Sprinkle cheese over and bake at 350 degrees for about 30 minutes or until cheese is bubbly and maybe slightly browned and potatoes are very soft. You can broil for a few minutes at the end, if your dish is broiler safe and you would like a little more crispy topping.

So, this recipe took me less than an hour on a Sunday afternoon, when I had to feed the kids before AWANA. I could have cut down on more time and sliced the potatoes ahead of time, storing in cold water in the fridge. They would’ve been ready to just toss in the skillet. Cooking them on the stove top before the oven cuts down the oven time. They soften up before baking and that whole hour or more of baking isn’t needed….which I LOVE! 🙂

We ate this with raw veggies and applesauce.




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