Perfect Potatoes Au Gratin


Perfect Au Gratin Potatoes

Today is the first edition of Pass the Cook Book Club.  Kita from Pass the Sushi came up with the idea.  Basically each month we will select a cookbook, and have a choice of 3 recipes to cook from it.  At the bottom of the post you will see links to all the other participants.  If you are interested in learning more, go check it out here.  This month we are tackling The Pioneer Woman Cooks: Food from My Frontier

Perfect Au Gratin Potatoes

The choices for recipes this month were Herb Roasted Pork Tenderloin, Perfect Potatoes Au Gratin, or Chocolate Pots de Creme.  I had fully intended on doing the pork tenderloin.  But then everyone in my house got sick, and I didn’t have the energy for all the steps involved.  My in laws were here, and my father in law is a complete meat and potatoes kind of guy, so I switched it up last minute to do the potatoes.  I am so glad I did too.  I never realized how easy Potatoes Au Gratin are.

Perfect Au Gratin Potatoes

I used a mix of regular white potatoes and sweet potatoes, because that is what I had on hand already.  I also reduced the fat by quite a bit.  Whole milk, heavy cream, and cheese seemed a little excessive for a side dish.  So I went with skim milk, a touch of cream, and a little less cheese.  Based on how quickly it disappeared I think my changes worked.  The only thing that would make potatoes au gratin easier would be having a mandolin.  But if you have a sharp knife, you are fine!

Yields 8

Creamy and cheese-y au gratin potatoes

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

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  • 1 Tbls butter, diced
  • 2 russet potatoes
  • 2 sweet potatoes
  • 1/2 cup heavy cream
  • 1 1/2 cups skim milk
  • 2 Tbls flour
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup sharp cheddar cheese, shredded
  • 2 green onions, thinly sliced


  1. Preheat the oven to 400 degrees. Spray a large baking dish with non stick spray.
  2. Thinly slick potatoes, and arrange in the bottom of the baking dish.
  3. In a liquid measuring cup combine milk and cream. Whisk in flour, garlic, salt and pepper.
  4. Pour over potatoes. Spread diced butter over the top of the mixture.
  5. Cover, and bake for 30 minutes. Uncover, and bake for 20 more minutes. Sprinkle with cheese, and return to oven until the cheese is melted.
  6. Garnish with green onions to serve.


Adapted from The Pioneer Woman

 **This post includes an affiliate link


  1. I just lent this book to my boyfriends mom and said the same thing – this woman sure does like her cream! I love the changes and would have done the same thing. I love how you sliced your potatoes – and sneaking in sweets too – brilliant! My boyfriend would hate me ;D

  2. I looove potatoes au gratin – one of my favorite comfort foods – and yours look fantastic!

  3. Oh my gosh. The last time I tried making potatoes au gratin, I almost all of the cheese sauce before I even cut the potatoes. So there were no potatoes. But the sauce was just sooo good. Couldn’t stop!

    And this version looks especially nice! Even with the potatoes included. 😀

  4. I am absolutely in love with the addition of the sweet potatoes! All of that cheese and goodness is calling to me!!

  5. I enjoy that you used the butter the same way I did hehe.

  6. Yum! Need I say more?!? I love this group. Thanks for cooking.

  7. I just saw Suzanne’s post ;). Who can every say no to creamy potatoes?!

  8. I just keep craving au gratin potatoes more and more as I see them on each of your blogs :) Good to know these can be made a little lighter!

  9. perfect indeed Erin! Will you believe me if I say I’ve never made potatoes au gratin before? my mom makes them quite often but I haven’t made them on my own before. This is the recipe to go to!

  10. Love me some potatoes and cheese :-)

  11. I think potatoes au gratin are an excellent choice (much better than tenderloin!). Delicious!!

  12. Potatoes, cream and cheese? Yes please! I’m starving looking at these photos!

  13. I LOVE potatoes au gratin! And I love that you lightened yours up a little – makes them seem totally do-able for any time, not just special occasions!

  14. These totally look like the perfect potatoes! Yum!

  15. I love potatoes au gratin. These look wonderful and will be making their way on my dinner table soon!!

  16. This looks absolutely delightful! Sorry you guys have been sick. Hope you are all feeling better!

  17. I think I saw this post over at Crunchy Creamy Sweet for Pass the Cook Book club! So yummy and tasty! I’m ga-ga over potatoes au gratin. Actually, any au gratin works too!

  18. I love au gratin potatoes, Erin. These look so good. Nothing like some classic comfort food potaotes!

  19. I love potatoes au gratin so this is a great choice! These look creamy, cheesy, and delicious!

  20. Love how you modified it…thats what I would do..just use what I have on hand. It looks amazing and delicious!

  21. this looks incredible, and only 1 tbsp of butter. WOW! I’ve eaten a very loaded version of this, but I’ve been wanting to make it with less fat… a roux is really the only way to do that. Great blog. :-)

  22. What a great dish and perfect for Easter! My hubby could probably eat half that dish – one of his favs!

  23. I made this recipe last night. I used 3 small/medium garlic cloves and I feel it was a bit strong. I used 2% milk instead of skim. I also used a 9 x 13 pan but next time I think I will try to use a 9 x 9. Not as gooey as I would have liked. I think it was because the pan was too big. Decent recipe but I will be making adjustments. Will try a mixture of cheese instead of just cheddar next time.


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