Potatoes Au Gratin

Potatoes Au Gratin

SERVINGS

6

PREP TIME

15 Min

COOK TIME

31 Min

With a golden crust and a creamy interior, these cheesy potatoes au gratin make a perfect addition to the Thanksgiving table or any holiday meal. The secret to these easy au gratin potatoes is simple: Green Giant® Sliced Potatoes save you the trouble of washing, peeling, slicing and cooking. They are tender and tasty; with that creamy potato goodness everyone loves.
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Green Giant® Sliced Potatoes

Green Giant® Sliced Potatoes
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Potatoes Au Gratin

FULL RECIPE

Serving Size: 6

Prep Time: 15 minutes

Cook Time: 31 minutes

Green Giant product(s) used: Green Giant® Sliced Potatoes

Lists of ingredients:

  • 2 Tablespoons butter + extra for greasing
    ¼ cup all-purpose flour
    1 cup whole milk
    1 teaspoon salt
    ½ teaspoon black pepper
    ⅛ teaspoon nutmeg
    1 cup freshly grated cheddar cheese, divided
    1 cup freshly grated Gruyère cheese, divided
    2 cans (15 ounces each) Green Giant® Sliced Potatoes, drained

STEPS

1 Preheat oven to 375ºF and grease a 2-quart casserole dish with butter.
2 Heat butter over medium in a saucepan. Sprinkle flour over butter and cook 1 minute. Gradually whisk in milk, salt, pepper, and nutmeg. Continue to heat, whisking continuously until sauce begins to thicken.
3 Stir in half the cheddar cheese and half the Gruyère cheese until melted and creamy. Turn off heat.
4 Arrange half of the potatoes in the bottom of the casserole dish, overlapping slightly. Pour half of the sauce over potatoes. Top with remaining potatoes and remaining sauce. Sprinkle remaining cheese and cover with aluminum foil.
5 Bake for 15 minutes. Remove aluminum foil and bake until top is lightly browned and the sauce is bubbly, about 15 minutes longer. Serve hot.

TIPS & TRICKS

Au gratin potatoes are a great match for roasted turkey or chicken, as well as steak, pork chops, ham, or grilled fish. You can make them ahead of time through step 4, covering the casserole with plastic wrap and storing it in the refrigerator for up to 24 hours. At serving time, allow the dish to come to room temperature before baking as directed. Leftovers reheat perfectly in the microwave.

If you’re wondering about the difference between au gratin and scalloped potatoes, most potatoes au gratin recipes contain cheese, while scalloped potatoes usually don’t.

Serving Size: 6

Prep Time: 15 minutes

Cook Time: 31 minutes

Green Giant product(s) used: Green Giant® Sliced Potatoes

  • 2 Tablespoons butter + extra for greasing
    ¼ cup all-purpose flour
    1 cup whole milk
    1 teaspoon salt
    ½ teaspoon black pepper
    ⅛ teaspoon nutmeg
    1 cup freshly grated cheddar cheese, divided
    1 cup freshly grated Gruyère cheese, divided
    2 cans (15 ounces each) Green Giant® Sliced Potatoes, drained

1 Preheat oven to 375ºF and grease a 2-quart casserole dish with butter.
2 Heat butter over medium in a saucepan. Sprinkle flour over butter and cook 1 minute. Gradually whisk in milk, salt, pepper, and nutmeg. Continue to heat, whisking continuously until sauce begins to thicken.
3 Stir in half the cheddar cheese and half the Gruyère cheese until melted and creamy. Turn off heat.
4 Arrange half of the potatoes in the bottom of the casserole dish, overlapping slightly. Pour half of the sauce over potatoes. Top with remaining potatoes and remaining sauce. Sprinkle remaining cheese and cover with aluminum foil.
5 Bake for 15 minutes. Remove aluminum foil and bake until top is lightly browned and the sauce is bubbly, about 15 minutes longer. Serve hot.

Tips & Tricks

Au gratin potatoes are a great match for roasted turkey or chicken, as well as steak, pork chops, ham, or grilled fish. You can make them ahead of time through step 4, covering the casserole with plastic wrap and storing it in the refrigerator for up to 24 hours. At serving time, allow the dish to come to room temperature before baking as directed. Leftovers reheat perfectly in the microwave.

If you’re wondering about the difference between au gratin and scalloped potatoes, most potatoes au gratin recipes contain cheese, while scalloped potatoes usually don’t.

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