Wednesday, February 15, 2012

Au Gratin Potatoes

These are so good!  It's not something I make often, but my family is happy when I do.  I've had the recipe for years and I have no idea where I got it. 
  • 2 T. butter
  • 4 medium Yukon Gold potatoes
  • 1 medium yellow onion
  • 1 T. flour
  • 1 t. kosher salt
  • 1 t. Tony Chachere’s Creole Seasoning
  • 1 C. shredded cheddar cheese
  • 1 C. whole milk
  1. Slice the potatoes and the onions into ¼ inch slices
  2. In a heavy bottomed pot place the following ingredients in the pot in order
  3. Dot 1 T. butter, ½ of the potatoes, ½ of the onions, ½ T. flour, ½ t. of salt, ½ t. of Creole seasoning, and ½ C. of cheese
  4. Repeat the steps on line 3
  5. Pour the milk over the mixture
  6. Place the covered pot over medium-high heat until the milk begins to bubble
  7. Reduce the heat to medium and cook for 20 minutes
  8. Remove the cover and cook until the sauce thickens, about 10-15 minutes
  9. Serve hot
Tips and Tricks:
  • A mandolin is a great tool when slicing the potatoes and onions.
  • Red potatoes can be used instead of Yukon Gold, but they usually need to cook a little longer.


  1. Made it tonight. Yummy! It was a hit. Looking for something to cook tomorrow.

  2. Making it again tonight with steaks. I never really tried Yukon Gold's before I started following your blog, but they really do work so much better in a lot of recipes, don't they? So you ever use russet potatoes?

  3. I only use Russet for BAKING potatoes. I did use them for the Baked Potato Soup recipe of yours, but well, you bake them so.......