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Au Gratin Potatoes

(11 Votes)
15 Min
45 Min

These cheesy potatoes are a real treat, and so easy to make with just a few ingredients. Add a side of Au Gratin Potatoes to any meal and get ready for the raves.

What You'll Need:
  • 2 pounds Idaho potatoes, peeled and thinly sliced (about 5 cups)
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated sharp Cheddar cheese
  • 1/4 cup fresh bread crumbs
What To Do:
  1. Preheat oven to 425 degrees F. Coat a shallow 1-1/2-quart casserole dish with cooking spray. 
  2. Arrange sliced potatoes in layers. Sprinkle with melted butter, salt, and pepper. Top with grated Cheddar cheese and bread crumbs.
  3. Bake 30 minutes, covered. Uncover and bake an additional 15 minutes or until potatoes are tender.


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 219
  • Calories from Fat 93
  • Total Fat 10g 16 %
  • Saturated Fat 6.5g 32 %
  • Trans Fat 0.2g 0 %
  • Protein 7.5g 15 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 30mg 10 %
  • Sodium 378mg 16 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 3.7g 15 %
  • Sugars 1.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Don't people know the difference between AuGratin and Scalloped potatoes. Scalloped has milk not auGratin

Obviously some of your subscribers don't know the difference between Au Gratin ad Scalloped, unless you changed the name before I downloaded it. DELICIOUS! I halved this recipe for just the two of us, and there was a smidgeon left for my honey for lunch..I used 3 medium (3" baking potatoes), and whole wheat bread crumbs.

They are au gratin not scalloped!

scalloped potatos with ham

where's "THE MILK", hahaha

I made this and much prefer the standard recipe with milk. Hope I am not alone 1

Where is the milk?


Iteresting.... MR. FOOD.. is there milk??

should this recipe have milk?

I would think so. I'll look elsewhere for a more complete recipe.


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