Potatoes au Gratin

Scalloped potatoes are good, but Potatoes au Gratin are even better! Everything is better with cheese!” – April Ferre

Potatoes au Gratin

Course: Side Dishes – Potatoes
Cuisine: French


  • 3 Pounds Yukon Gold Potatoes
  • 1 Medium Onion
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 Cups Milk
  • 1 Teaspoon Dry Mustard
  • 1 1/2 Cups Cheese*
  • Salt & Pepper to Taste


  • * You can use any type or combinations of cheeses that you desire. I personally like to use 1 cup cheddar cheese and 1/2 cup Gruyere cheese.
  • Preheat oven to 400 degrees.
  • Wash and slice potatoes and onions into 1/8 inch slices. A mandolin slicer is helpful for this. There is no need to peel the potatoes. Combine in a 9×13 inch baking dish.
  • Melt butter in a medium saucepan over medium heat. When butter starts to sizzle, add flour and cook, stirring constantly for 2-3 minutes. Add milk slowly, while whisking over medium heat until smooth and well combined. Add dry mustard and continue to cook until thick and bubbly.
  • Remove from heat and add cheese, stirring until melted and well combined. Pour over potatoes.
  • Cover with foil and bake for 60 minutes. Remove foil and bake another 20 to 30 minutes until golden brown.

2020 Recipe – April Ferre – From Spend with Pennies