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A baking dish fill with au gratin potatoes.
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Au Gratin Potatoes

Prep Time55 mins
Cook Time40 mins
Total Time1 hr 35 mins
Servings: 8


  • 3 pounds about 6 medium Yukon Gold potatoes, peeled
  • salt to taste

Cheesy Bechamel Sauce:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk warmed in microwave for 1 minute
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • fresh ground black pepper to taste
  • 1 cup grated cheddar cheese
  • 1/2 cup grated Monterey jack cheese


  • Preheat oven to 400 degrees F.
  • Peel potatoes and place in a baking dish large enough to hold them. Add about 1" of water and cover the dish with foil. Bake potatoes for 40 minutes, or until tender through to center when pierced with a sharp knife. They should be tender enough to slice but not falling-apart tender. Remove from oven and use a slotted spoon to transfer potatoes to a cutting board. Allow to cool for 20 minutes or until cool enough to handle. Slice potatoes into 1" thick rounds and then quarter the rounds. Sprinkle with a little salt, to taste.
  • To make the bechamel, add butter to a Dutch oven and place over LOW heat. Allow butter to melt, being careful it does not brown. Add flour and cook, whisking, for about 3 to 4 minutes. Gradually whisk in the warm milk, a little at a time, whisking as you add it to smooth out the lumps. Continue whisking until completely smooth and nicely thickened. Remove from heat. Stir the salt and onion powder into the bechamel. Add cheese and stir until melted. Fold potatoes into cheesy bechamel and mix until potatoes are coated well with the sauce.
  • Transfer mixture to prepared baking dish that has been coated with non-stick cooking spray, cover with foil, and bake at 375 degrees for 40 minutes, or until hot and bubbly. Remove foil, set oven to BROIL, and cook for an additional 2 or 3 minutes, or until top is nicely browned. Alternately, remove foil during last 15 minutes of baking time for a more subtle browning.


Make-Ahead Tip: Bake the potatoes a day in advance. Refrigerate overnight and when ready to prepare, remove potatoes from the refrigerator and allow to sit out for a bit to take the chill off and then proceed as directed. If potatoes are chilled when mixing with bechamel, allow for additional baking time.
Instead of baking the potatoes to soften them, you can boil them if you prefer. Place in a large pot covered with water, bring to a boil, then reduce heat and cover pot. Simmer for about 25 to 30 minutes, or until tender through to center when pierced with a sharp knife. Watch closely and be careful not to cook too long or potatoes will begin to fall apart.
Prep time includes time to pre-bake potatoes.