Creamy Potatoes Au Gratin

Creamy Potatoes Au Gratin


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Potatoes smothered in a cheesy sauce seasoned with herbs and spices all harmonize in a rich and decadent dish. If you'd like to give it an elegant twist, try substituting the Swiss cheese with grated gruyere.

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Time needed

15-20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 Onion, chopped
  • 3 Tbs. Butter
  • 1 1/2 Tbs. All Purpose Flour
  • 1 1/2 Tbs. All-Purpose Whole Wheat Flour
  • 3/4 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/4 tsp. Groung Nutmeg
  • 1 3/4 C. Skim Milk
  • 1 1/4 C. Swiss Cheese, grated
  • 2 lb. Red Potatoes, peeled & thinly sliced
  • 1/2 C. Shredded Parmesan

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Preheat oven to 400 degrees. Grease a 9x13" baking dish with cooking spray. In a medium saucepan, cook onion in butter until tender. Stir in flour, salt, pepper, and nutmeg. Cook for 1 minute, stirring occasionally. Add milk; continue to stir until the sauce is hot and bubbly. Add Swiss cheese; continue to stir until the cheese melts. Spread half of the potato slices on the bottom of the baking dish. Layer potatoes with half of the cheese sauce. Repeat with remaining potatoes and sauce. Cover dish with foil. Bake for 20 minutes. Uncover, sprinkle top of dish with parmesan, and cook 10 minutes or until potatoes are tender. Let stand 10 minutes before serving.

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