Creamy Au Gratin Potatoes

Nothing beats the comfort of creamy, cheesy potatoes that make everyone at the table smile! This healthier version of classic au gratin potatoes will have your family asking for seconds while giving you all the nutrition benefits of calcium and fiber.

Recipe Details

Timing & Servings: Cook Time: 45 minutes, Additional Time: 45 minutes, Total Time: 1 hour 30 minutes, Serves: 8 people (1 cup each).

Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Healthy Aging, High-Fiber, Vegetarian.

Nutrition Facts (per serving): 289 Calories, 9g Fat, 41g Carbs, 13g Protein.

Ingredients You’ll Need

Red potatoes: You’ll need 3 pounds of these beauties. Red potatoes are perfect because they hold their shape so well and have that creamy texture we love.

Small onion: Just one small onion, cut in half. This adds that sweet, savory flavor that makes everything taste better.

Garlic: Two cloves, peeled and ready to go. Fresh garlic makes such a difference in flavor!

All-purpose flour: A quarter cup helps thicken our cheese sauce perfectly. No lumps, just smooth creaminess.

Salt: One and a half teaspoons brings out all those wonderful flavors.

Dry mustard: One teaspoon adds a subtle tang that pairs beautifully with the cheese.

Cayenne pepper: Just a quarter teaspoon gives a tiny kick of heat. You can skip this if you prefer mild flavors.

Black pepper: A quarter teaspoon of freshly ground pepper adds that perfect finishing touch.

Low-fat milk: Three cups total, and we’ll divide this up as we cook. This keeps our dish creamy but lighter.

Sharp Cheddar cheese: One and a third cups, shredded and divided. Sharp cheddar gives us that rich, tangy flavor we crave.

Plain dry breadcrumbs: Half a cup creates that golden, crispy top layer.

Extra-virgin olive oil: Just two teaspoons help our breadcrumbs get perfectly golden.

How to Make Au Gratin Potatoes

Step 1: Preheat your oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.

Step 2: Put your potatoes in a large saucepan and cover them with water. Bring to a boil, then reduce heat to medium. Cook covered for 10 to 12 minutes until barely tender. Drain them well, let them cool, then slip off those skins.

Step 3: Shred the potatoes coarsely using a food processor or the large holes on your box grater. Don’t worry about making them perfect – rustic is beautiful!

Step 4: Put the onion, garlic, flour, salt, dry mustard, cayenne, and black pepper in your food processor. Pulse until everything is finely chopped. Add half a cup of milk and process until smooth.

Step 5: Scrape this mixture into a medium saucepan and add the remaining 2½ cups of milk. Bring to a simmer over medium heat, stirring constantly. Keep stirring and simmer for about 5 minutes until thickened. Remove from heat and stir in 1 cup of the Cheddar until it melts beautifully.

Step 6: Mix the shredded potatoes with your cheese sauce until everything is well coated. Transfer this to your prepared baking pan.

Step 7: In a small bowl, combine the remaining third cup of cheese, breadcrumbs, and olive oil. Mix with your fingers until it’s all combined. Sprinkle this mixture evenly over your potatoes.

Step 8: Cover with foil and bake for 40 minutes. Then uncover and bake for another 20 minutes until golden brown and bubbling. Let it stand for 10 minutes before serving – I know it’s hard to wait!

Easy and Quick Au Gratin Potatoes Version

Want to save some time? You can use frozen hash browns instead of cooking fresh potatoes! Just thaw 3 pounds of frozen shredded hash browns completely and skip the cooking and shredding steps. Mix them right into your cheese sauce and continue with the recipe. This cuts about 20 minutes off your prep time!

Serving Ideas

These creamy potatoes make a perfect side dish for roasted chicken, grilled steak, or baked ham. They’re also wonderful for holiday meals like Thanksgiving or Easter. Serve them alongside some steamed green beans or a fresh garden salad for a complete, satisfying meal.

Storage

Store leftovers in the refrigerator for up to 4 days in a covered container. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, but the oven keeps that nice texture better.

Substitutions

No sharp cheddar? Try Gruyere or Swiss cheese for a different flavor. You can use regular milk instead of low-fat if that’s what you have. Panko breadcrumbs work great instead of regular breadcrumbs too. If you don’t have dry mustard, just skip it – the dish will still be delicious!

Pro Tips

• Don’t overcook the potatoes: They should be barely tender since they’ll cook more in the oven.
• Let it rest: That 10-minute waiting period helps everything set up perfectly for serving.
• Make ahead: You can prepare this through step 7, cover, and refrigerate for up to 1 day before baking.
• Cheese melting trick: Take the sauce off the heat before adding cheese to prevent it from getting stringy.

FAQs

Can I make this dish dairy-free?

You bet! Use your favorite plant-based milk and dairy-free cheese. The texture will be a little different, but it’ll still be delicious and creamy.

Why do I need to remove the potato skins?

The skins can make the dish a bit tough and chewy. Removing them gives you that smooth, creamy texture we’re looking for. Plus, they slip right off after cooking!

Can I freeze au gratin potatoes?

Sure! You can freeze the baked dish for up to 3 months. Thaw overnight in the fridge, then reheat covered in a 350°F oven until warmed through.

What if my cheese sauce gets lumpy?

No worries! Just strain it through a fine mesh strainer or blend it with an immersion blender until smooth. Keep stirring constantly while cooking to prevent lumps in the first place.

I hope your family loves these creamy au gratin potatoes as much as mine does! Let me know how they turn out for you – I always love hearing about your cooking adventures. Happy cooking, friend!