Easy Au Gratin Potatoes
When nothing sounds good to us all I have to do is suggest au gratin potatoes and problem solved.
My wife has had a recipe card for this dish since before we were married. It was her mother's, who is still with us.
The recipe probably came off of a Campbell's Cheddar Cheese Soup can.
I add the shredded cheese to the recipe and the instructions to mix it all up. You may see other recipes that say to layer the potatoes and onions spooning the cheddar cheese soup and milk mix over each layer. I like my method better.
I use a mandolin to thinly slice the potatoes and onions. A food processor will get the job done too. If you have neither then this recipe ends up with some tedious knife work.
Canned sliced potatoes can be used for convenience but its just not the same in my opinion.
Ingredients
Ingredients:
- 1 can 10.5 ounce size cheddar cheese soup, undiluted
- ½ cup milk
- 1 medium onion sliced
- 4 cups thin sliced peeled potatoes 1 pound of potatoes is around 4-5 cups
- 2 cups shredded cheddar cheese
- 1 pinch salt or omit, the cheese can be plenty salty
- ½ tspn black pepper or more if you like
- 1 tspn paprika optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cheddar cheese soup (undiluted) with the milk. Stir until well mixed.
- Mix 1 cup of shredded cheddar cheese with the remaining ingredients thoroughly in the mixing bowl, ensuring the onions and potatoes are evenly coated with the cheddar cheese soup and milk mixture.
- Transfer the mixture to a greased baking dish.
- Place the covered baking dish in the preheated oven.
- Bake for 1 to 2 hours, or until the potatoes are tender and cooked through. The exact cooking time may vary depending on your oven and the thickness of the potato slices, so it's a good idea to check the potatoes periodically after the first hour.
- Once the potatoes are cooked to your desired tenderness, remove from the oven.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the dish.
- Place the dish under the broiler until the cheese is slightly browned.
- Let it cool for a few minutes before serving.
Notes
Pictured: I didn't add the shredded cheese to the top of this dish. Consider it optional. I also baked uncovered the whole time. Usually I follow the directions as provided. Don't be afraid to change things up. There are many things you can do to dress this dish up. Buttered bread crumbs or Stove Top Stuffing on top provide another layer of flavor, texture and different presentation.
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