-
-
My review
Cindy's Really Good Au Gratin Potatoes
MzKitty
"This is the recipe of a friend of my parents. We loved it as kids and I've made it for my family, who also really like it."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 782 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, and allow to cool until the potatoes are cool enough to handle. Slice into 1/4-inch slices, and place into a 1-quart baking dish; set aside.
- Preheat an oven to 350 degrees F (175 degrees C). Stir the cracker crumbs and melted butter together in a small bowl; set aside.
- While the potatoes are cooking, melt 2 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the mustard, salt, pepper, and Cheddar cheese until the cheese has melted and the sauce is smooth; pour over the potatoes. Sprinkle with the cracker crumbs.
- Bake in the preheated oven until the crackers are golden and the sauce is bubbly, 35 to 45 minutes.
Nutrition Facts
Per Serving: 782 calories; 28.2 g fat; 109.1 g carbohydrates; 25.2 g protein; 80 mg cholesterol; 553 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2025 Ratings
-
-
-
-
-
Most helpful positive review
4/12/2009
I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest r...
Most helpful critical review
12/26/2009
Should have read the reviews before making this. My sauce just sat on top of the potatoes. It was too thick to move through the potatoes. Layering may be a better approach. Or adding more mi...
Most helpful
Most positive
Least positive
Newest
4/12/2009
I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest r...
11/7/2011
We loved these, but I did change it up a bit, hence the 4 stars instead of 5! This is a great base recipe to create something totally awesome... I used regular potatoes, doubled the sauce using ...
3/22/2009
wow, scrumptious!!! My daughter wasn't sure she'd like it but had two full servings! I made one change: I added 3 chopped scallions to the sauce with the cheese just before pouring onto the pota...
1/5/2010
The sauce is too thick as written; it won't seep between your potatoes. Add another 1/2 c. (precooked potatoes) or whole cup (raw potatoes) of milk to the written roux. Reduce the cracker crumbs...
1/18/2010
This is yummy. I didn't melt the cheese in the milk mixture, I just added it between the potato layers. I used a combination of sharp cheddar and mozzarella cheese. It took an hour in the oven f...
11/5/2011
Loved this dish. I did double up on the cheese sauce and used my usual white potatoes rather than the red ones. I used Club crackers for the topping and we were all fighting to get the top l...
4/14/2010
Yum!! I did double or triple the sauce since I am making lots. But layered the potatoes w/ the sauce and poured the rest over the top, thought it would be too runny but set up perfect!! Added ...
12/26/2009
Should have read the reviews before making this. My sauce just sat on top of the potatoes. It was too thick to move through the potatoes. Layering may be a better approach. Or adding more mi...