White dish with cheesy potatoes au gratin

Cheesy Au Gratin Potatoes

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: (1) 9" baking dish


These tantalizing scalloped potatoes are a deliciously warm and cheesy side dish to accompany ham, chicken, pork or steak.



  • 5 med-large Russet Potato (3″ to 4-1/4″ dia.)
  • 1/4 cup Organic Butter, unsalted (and a little for greasing the pan)
  • 1/2 cup Organic Sweet Onions, diced small
  • 1 Tablespoon Whole Wheat White Flour
  • 1 teaspoon Sea Salt
  • 1/41/2 teaspoon White Pepper
  • 1 Cup Organic Whole Milk
  • 1 Cup Organic Heavy Whipping Cream
  • 2 whole Cloves Organic Garlic, peeled
  • 2 cups Good Quality Sharp Cheddar Cheese (in the fine cheese section of your market), divided into 1 1/2 cups and 1/2 cup


  • 1/4 cup Bread crumbs, seasoned
  • 1/2 cup remaining cheese from above



  1. Finely dice the onion. Peel the garlic. Scrub and dry the potatoes
  2. Measure the whipping cream and milk (you can use half and half or just whole milk if you choose) and warm it in the microwave
  3. Shred 2 cups of cheese and divide by 1 1/2 cups and 1/2 cup. Combine the breadcrumbs and 1/2 cup cheese


  1. In a medium saucepan over medium heat, melt the butter and add the onion. Add salt and pepper. (You don’t want the onion to brown so keep the heat low and let the onions soften for about 3 minutes). Add the whole cloves of garlic about 1 minute in
  2. Add the flour and let that cook for at least 1 minute to burn off any raw flour taste
  3. Add about 1/4 cup of the milk and stirring constantly let it thicken. Continue adding milk at 1/2 cup intervals until it’s all incorporated and there are no lumps. Turn the heat on low and let the sauce warm through but DO NOT LET IT BOIL
  4. Remove the garlic
  5. Take the sauce off the heat and add the cheese to incorporate


  1. As the sauce is warming through, using a mandolin on the lowest setting, slice your potatoes and put them in a colander. Rinse when all the potatoes are done and pat dry
  2. Using the garlic you removed from the sauce, rub the inside of a 9 x 13 baking dish then butter the dish
  3. Pour a little sauce on the bottom of the pan and begin layering the potatoes and pouring sauce over them until 3 layers have been completed (for a 9″ dish). Finish with sauce and cover with foil
  4. Bake covered on the middle rack of a preheated 350 degree oven for 45 minutes
  5. Remove the foil and sprinkle the breadcrumb/cheese mixture on top and continue baking for 10 minutes
  6. Broiling the last 5 minutes will result in a crispier bubblier topping
  7. Let stand 15 minutes before serving


All nutritional information is approximate and based on the number of servings listed.
Calories 295; Fat 18 gr; Cholesterol 62 mg; Sodium 408 mg; Carbs 23 gr; Fiber 3.2 gr; Protein 10.3 gr


  • Serving Size: 15