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Subject: Au Gratin Potato Recipe Wanted


From: damsel[at] (Damsel in dis Dress)
Date: Sun, 28 Dec 1997 19:50:09 GMT
I love au gratin potatoes.  I've had good ones in restaurants, but I've
only made them from boxed mixes at home.  I'd love to try a recipe that
uses sliced, fresh potatoes, etc., etc.  Oh, and onion is a necessity!

Anyone have a great recipe?



From: brawny[at] (Bill)
Date: Sun, 28 Dec 1997 21:36:03 GMT
these are very good!!   and I am sure that I will be flamed for the cheese that
I have selected, but 'em sure are good eatin'!!  

MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Myrtlewood AuGratin
 Categories: Side dish
      Yield: 6 Servings
      3 lb Potatoes
      1 lg Onion, thin slice
      4 tb Flour
           Salt & Pepper to taste
     10 sl Velveeta cheese
      1 c  Heavy Cream
  Preheat oven to 350F.
  Prepare 9 x 13 pan and spray with Pam.
  Peel and slice potatoes.  Keep submerged in water until ready for use.
  Drain excess water from potatoes.  Place single layer of potatoes in
  pan, overlapping.  Place single layer of onion rings in pan.
  Sprinkle with flour, lightly.  Place single layer of Velveeta slices.
  Add salt & pepper to taste.  Repeat procedure until all ingredients
  are used with potatoes on top.
  Pour cream over entire dish and bake for 55 minutes or until golden


From: Kaari Jae <kaari[at]>
Date: Mon, 29 Dec 1997 00:28:50 +0100
How about trying a bit different Potatoes Au Gratin?

Slice a suitable amount of potatoes thinly, slice thinly about half an
onion per person too (or use leeks).
Oil a deep oven pan, put first layer potatoes, second layer onion, third
grated cheese, salt and pepper, add layer after layer til you filled the
pan, last layer potatoes. Take some beef broth or boullion made from
cubes and pour it over the potatoes, about one third deep, top with a
layer of grated cheese. Bake in the oven until the potatoes are soft. I
also add some chopped garlic (to say the truth I add it a lot :))
between the layers but that's optional. If you make the bouillon from
cubes check the amount salt.


From: mrobbins[at] (Marge Robbins)
Date: 29 Dec 1997 01:14:36 GMT
I make them all the time, but I don't have a recipe per say.  Just boil 
some potatoes until about 1/2 done.  Cool peel and slice.  Layer in a baking 
dish with sliced onion and cubed velveeta cheese ending with cheese on top.  
Mix several TBS of flour with a small amount of cold water then add to milk 
and pour over all.  Salt and pepper to taste. Dot with butter. Bake in a hot 
oven for about 45 minutes or until potatoes are tender.
 Sorry I can't be more specific, but about the only time I use a recipe is 
when I am making an unfamilliar dish for the first or second time.  My mother 
always cooked by "eye and feel".  Guess that rubbed off on me.


From: "Fred Towner" <townerf[at]>
Date: 29 Dec 1997 02:47:19 GMT
I've attached a few for you to look over.
-Begin Recipe Export- QBook version 1.00.14

Title: Gratin Dauphinois
Keywords: Potatoes, Side dish, Cheddar cheese

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1        clove garlic - halved
       2        cup   whipping cream
       2        cup   milk
       1        tsp   ground nutmeg
       3 1/2    lbs.  russet potatoes - peeled, thinly sliced
       1        cup   cheddar cheese - grated

    DIRECTIONS  ------------------------------------------------------------

        Preheat oven to 375.  Rub garlic over inside of 13x9-inch baking
    dish.  Place garlic in saucepan.  Add cream, milk and nutmeg to
    saucepan; bring to simmer.  Arrange potatoe slices in 1 layer in dish.
     Season with salt and pepper.  Repeat layering with remaining
    potatoes, seasoning each layer with salt and pepper.  Pour cream
    mixture over potatoes.  Sprinkle with cheese.  Bake until potatoes are
    tender and top is deep golden, about 1 hour 45 minutes.  Cool slightly
    before serving.

    Serves 8.

    Source: Bon Appetit - December, 1993

-End Recipe Export- From the recipe collection of Fred Towner
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Ham and Potatoes Au Gratin
 Categories: Casseroles, Cheese, Main dish, Meats, Vegetables
      Yield: 4 servings
    1/3 c  Butter Or Regular Margarine
      3 ts Unbleached Flour
  1 1/2 c  Milk; Heated
      1 c  Cheddar; Sharp, Shredded
      1 c  Ham; Cooked, Diced
      1 tb Onion Flakes
      2 c  Potatoes; Cooked, Sliced
      1 tb Parsley; Minced
  Preheat the oven to 400 Degrees F.  Butter a 2-qt casserole and set
   Melt the 3 tb of butter in a 2-quart saucepan, on moderate heat, and
  add the flour; cooking for 2 minutes, stirring constantly.  Add the
  milk and cook until thickened, stirring constantly.  Add the cheddar
  cheese and stir until melted.  Remove from the heat and stir in the
  ham and onion flakes.  Stir in 1 cup of potato slices.  Pour into the
  prepared casserole.  Arrange the remaining potato slices on the top
  of the Ham mixture.  Melt the remaining butter and brush on the
  potato slices. Sprinkle with the minced parsley and bake for 20
  minutes or until heated through.  Serve hot.
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gratin of Potatoes and Cheese
 Categories: Garlic, Vegetables
      Yield: 8 servings
      2 ea Lg. cloves garlic *
      4 ea Lg. idaho potatoes **
      1 x  Salt &amp; pepper to taste
      2 c  Grated gruyere cheese
      2 pt Whipping cream
  *    Garlic cloves should be peeled and split. **   Potatoes should be
  peeled and sliced paper-thin.  (Slice at the last minute so that they
  do not darken; do not soak in cold water).
  ~--- Preheat the oven to 325 degrees F.  Rub the bottom and sides of a
  gratin dish with the cut sides of the garlic.  Leave the garlic in the
  dish. Cover with a layer of potatoes.  Sprinkle with some salt and
  freshly ground pepper and cheese.  Pour some cream over the whole
  thing.  Repeat until all the potatoes, cream, and cheese are used.
  Place the pan, uncovered in the oven.  (Put a baking sheet underneath
  to catch spills.) Bake for 1 hour or more, until the top is browned
  and the cream has cooked down to a thick sauce.  During the first 1/2
  hour of cooking, use a broad spatula to push the top layers of
  potatoes into the cream every once in a while.  Serve hot, at room
  temerature or cold.
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Leek and Potato Gratin
 Categories: Main dish, Vegetables
      Yield: 8 servings
      2 tb Margarine
      2 ea Lg leeks, white part chopped
      1 ea Red bell pepper, diced
      3 ea Matzos, broken
      1 c  Hot water
      4 ea Potatoes, baked, peel, slice
      6 oz Evaporated skim milk
      1 ea Salt and pepper
      1 c  Grated mozzarella
      1 ea Minced chives for top
  Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute,
  cover until wilted.  Add red pepper saute 5 min.Combine matzos with
  water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess
  water.Combine leek mixture and matzos with remaining ingredients,
  except cheese and chives. Stir until fully mixed.  Pour into an oiled
  shallow 2 qt. casserole.  Sprinkle cheese over top followed by chives.
   Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Au Gratin Turnips and Potatoes
 Categories: Vegetables, Side dish
      Yield: 4 servings
      4 c  Sliced turnips &amp; potatoes
           - (any combination,)
           - peeled and thinly sliced
      1 md Onion
           - peeled and finely sliced,
      2 tb Melted butter
    1/2 c  Milk
    1/8 ts Grated nutmeg
    1/4 ts Ground white pepper
    1/2 ts Salt
    1/2 c  Grated Swiss cheese
  PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with
  melted butter and place in a 9-inch square or round baking dish.
  Cover tightly and place in preheated oven for 30 minutes. In a small
  pot on top of the stove combine milk, nutmeg, pepper and salt and
  bring to a boil. Immediately remove from heat. Remove turnip-potato
  mixture from the oven, remove cover and mix in half the cheese. Pour
  the milk over the potatoes and sprinkle with remaining cheese.
  Replace in oven, uncovered, another 20 to 25 minutes. If the gratin
  is golden brown, it's ready to serve. If not, preheat broiler. Place
  gratin under broiler about 3 minutes to brown top before serving.
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gratin of Potatoes and Porcini Mushrooms in Cream
 Categories: Side dish
      Yield: 6 servings
    1/2 oz Dried porcini mushrooms
           -- rinsed
    1/2 c  Hot water
      2 md Shallots
      2 lb Baking potatoes
           -- (preferably Idaho),
           -- peeled, halved lengthwise
  1 1/2 tb Olive oil
    2/3 c  Whipping cream
    2/3 c  Milk
    1/2 ts Salt
           Freshly ground pepper
      3 tb Whipping cream
  Soak porcini in hot water 1-1/2 hours.  Strain through paper towels;
  reserve liquid.  Rinse porcini; squeeze dry.  Discard any hard stems.
  Cut into strips.
  Preheat oven to 325 F.  Generously butter 2-quart gratin dish.
  Mince shallots.  Slice potatoes thinly.
  Heat oil in heavy large saucepan over medium heat.  Add shallots and
  saute until tender, about 2 minutes.  Add porcini and saute 1 minute.
  Add reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and
  bring to simmer.  Add potatoes, stirring gently to separate slices.
  Cook until potatoes begin to soften, stirring occasionally, about 15
  minutes. Taste and adjust seasoning.  Transfer to prepared dish.
  Spoon remaining 3 tablespoons cream over top of potatoes.  (Can be
  prepared 1 day ahead.  Refrigerate.)
  Bake until potatoes are tender, about 1 hour.  Preheat broiler.  Broil
  until top is browned, about 3 minutes.
  * Source: Bon Appetit, December 1988 * Typed for you by Karen Mintzias
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Ham and Cheese Potatoes Au Gratin
 Categories: Meats, Cheese/eggs, Vegetables
      Yield: 2 servings
      2 c  Sliced peeled potatoes,
      1 c  Diced cooked ham
      1 tb Minced onion
    1/3 c  Butter or margarine
      3 tb All-purpose flour
  1 1/2 c  Milk
      1 c  Shredded cheddar cheese (4
    3/4 ts Salt
      1 ds White pepper
           Chopped fresh parsley
  Combine potatoes, ham and onion in a greased 1-qt casserole; set
  aside. In a saucepan, melt butter or medium heat; stir in flour until
  smooth. Gradually add milk, stirring constantly until mixture
  thickens and bubbles. Add cheese, salt and pepper; stir until the
  cheese melts. Pour over potato mixture and stir gently to mix. Bake
  at 350 degrees for 35-40 minutes or until bubbly. Garnish with
  parsley. Yield 2 servings.
  SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92
  SHARED BY: Jim Bodle 3/93
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Au Gratin Potatoes And Ham
 Categories: Crockpot, Potatoes, Ham, Cheese
      Yield: 1 servings
      6 md Potatoes, peeled, sliced
      1 md Onion, coarsley chopped
      8 oz Cooked ham, cubed
      4 oz Shredded american cheese
      1 cn Cream of mushrooom soup
    1/2 c  Milk
    1/4    To 1/2 t. thyme leaves
  In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese;
  repeat layers. In small bowl, combine soup, milk and thyme; pour over
  top. Cover; cook on high setting for 3 hours. Reduce to low setting;
  cook for 2 to 2 1/2 hours or until potatoes are tender.
  Posted by:  Lisa Hlavaty

From: mardi[at]
Date: Tue, 30 Dec 1997 00:53:54 GMT
And for a low-fat version that is suprisingly tasty, try this one:

Potatoes Gratin

4  Servings

3 1/4	pounds potatoes
3	cups chicken broth, or vegetable broth
1/2	teaspoon ground nutmeg
1/2	teaspoon freshly ground black pepper
1/3	cup Gruyere cheese, shredded

Peel potatoes and cut into 1/8" slices.  Put in casserole and shake to
settle potatoes down in casserole.  Mix broth and spices and pour over
potatoes.  Bake in a 425 degree oven until potatoes are very tender (1
to 1 1/2 hours).  As potatoes get dry on top, tilt casserole and baste
with broth. Sprinkle potatoes evenly with cheese and bake until cheese
melts.  Let casserole sit 5 to 10 minutes to allow juice to soak into


From: heather[at] (Heather)
Date: Wed, 31 Dec 1997 20:45:16 GMT
i never measure anything but i made this recipe up myself.

i slice enough potatoes to pretty much fill a 9x13 pan.
I grate a biggish block of cheddar cheese and throw that in a sauce
pan and melt it over low heat.  the cheese melts to that funky gummy
stage and i let it go even further.  Then i add about 16 ounces of
sour cream and STIR REALLY HARD until incorporated.
Some cheese has a higher water content than others, if my cheese is
kind of low then i add a little milk.

At this point you could add onions or garlic or whatever else suits
your fancy, then mix the cheese and potatoes in a big bowl then dump
into a greased 9x13.

I know this isnt specific, but i hope it helps.

Oh, and i also use this recipe with monterey jack cheese and i add
chilis and spices and pour it over enchiladas before baking.


From: moyerclan <jmoyer[at]>
Date: Wed, 31 Dec 1997 20:07:42 -0800
When I want scallopped potatoes I slice the potatoes and layer them in a
casserole dish with white sauce, sliced onion (thinly sliced) and salt
and pepper on each layer.  To make au gratin I'd add shredded cheddar.
Bake at 350 for 1 hour or more and eat. Nothing hard about that!


From: Atlanta Sam <atlsam[at]>
Date: Fri, 02 Jan 1998 10:13:40 GMT
This recipe will feed two gourmands or four gourmets.

Preheat oven to 350F.
3 peeled baking medium potatoes
1 small thinly sliced onion
2 cups shredded sharp cheddar cheese
1 pint heavy whipping cream
freshly grated nutmeg
salt and pepper

Thinly slice potatoes and onions with a mandolin.  In a oven-proof
casserole layer in an attractive circular pattern the potatoes, onions,
S&P, nutmeg then cheese.  Repeat until the potatoes and onions are used and
cheese covers the top.  Carefully pour cream all over layered ingredients,
pushing some of the potatoes aside with a knife, so that cream filters down
around all the layers.  Bake at 350F for one hour or until a knife can be
inserted easily into the middle of the casserole.  Consider putting foil on
the bottom of the oven to catch overflows.

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