Au Gratin Recipe


Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Recipe From

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients: 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese
Calories498.8 calories
Carbohydrate49.3 g
Cholesterol77.2 mg
Fat25.4 g
Fiber4.4 g
Protein19.8 g
SaturatedFat16 g
Sodium683.4 mg
Sugar9.1 g


  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.


Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Recipe From

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients: 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional
Calories 224 calories
Fat10g fat (7g saturated fat)
Cholesterol35mg cholesterol
Sodium605mg sodium
Carbohydrate26g carbohydrate (4g sugars
Fiber2g fiber)
Protein7g protein.


  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.


Potatoes Au Gratin image

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Recipe From

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients: 8

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika


  • Preheat the oven to 350 degrees F.
  • Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
  • Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
  • In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.


Cod au Gratin image

If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!

Recipe From

Provided by Rose Small

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients: 6

2 pounds cod fillets
3 tablespoons margarine
6 tablespoons all-purpose flour
2 cups milk
salt and ground black pepper to taste
1 ½ cups shredded Cheddar cheese
Calories379.5 calories
Carbohydrate10.3 g
Cholesterol107.8 mg
Fat19.4 g
Fiber0.2 g
Protein39.1 g
SaturatedFat9.4 g
Sodium391.4 mg
Sugar4.1 g


  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
  • Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
  • Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.


Cauliflower Au Gratin image

Cheesy cauliflower.

Recipe From

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients: 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste
Calories207.9 calories
Carbohydrate10.6 g
Cholesterol43.2 mg
Fat14.2 g
Fiber2.7 g
Protein10.8 g
SaturatedFat9 g
Sodium249.4 mg
Sugar4.9 g


  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.


Fluke au Gratin image

This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It's an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and minced mushrooms, brightened with lemon juice and white wine, and with bread crumbs, sliced mushrooms and dots of butter strewn across the top. You can make the sauce in the morning, if you like, and assemble the dish for the oven just before dinner, making it a breeze for weeknight entertaining. But it's no stretch to do it all, as Charpentier might have said, "à la minute."

Recipe From

Provided by Sam Sifton

Categories     dinner, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients: 12

4 tablespoons unsalted butter, plus more for greasing
1 small shallot, peeled and minced
1 garlic clove, peeled and minced
2 tablespoons minced button mushrooms, plus 1/2 cup thinly sliced button mushrooms
1 tablespoon minced chives
1 tablespoon minced parsley, plus 1 tablespoon roughly chopped parsley for garnish
1/4 cup plus 2 tablespoons white wine
1 tablespoon white wine vinegar
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
1 to 1 1/2 pounds fluke, flounder, sole or other mild, white-fleshed fish fillets
1/3 cup dried bread crumbs


  • Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
  • Stir in 1/4 cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
  • Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
  • Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
  • Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.


Broccoli Gratin image

Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.

Recipe From

Provided by BethanyC

Categories     Side Dish     Vegetables     Broccoli

Time 45m

Yield 8

Number Of Ingredients: 10

1 large head broccoli, cut into florets
6 tablespoons butter, divided
½ cup all-purpose flour
1 ½ cups milk
1 ½ cups shredded Cheddar cheese
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 pinch garlic powder
1 pinch onion powder
2 slices stale bread
Calories245.1 calories
Carbohydrate14.6 g
Cholesterol48.8 mg
Fat17 g
Fiber1.5 g
Protein9.4 g
SaturatedFat10.6 g
Sodium413.8 mg
Sugar3.3 g


  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  • Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
  • Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
  • Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
  • Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.


Asparagus Parmesan Au Gratin image

Recipe From

Provided by Taste of Home

Time 40m

Yield 6 to 8 servings.

Number Of Ingredients: 6

1-1/2 cups (3 oz.) French's® Original or Cheddar French Fried Onions
1-1/2 lbs. fresh asparagus, trimmed and peeled if thick
Cream of Celery Soup
1/2 cup half-and-half cream or milk
1/4 cup grated Parmesan cheese
French's® Spicy Brown Mustard


  • Crush French Fried Onions in plastic bag with hands or rolling pin., Cook asparagus in boiling water for 3 min. Drain well., Mix soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 1/2 qt. baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus., Bake at 400°F for 20 min. or until hot. Top with crushed onions. Bake 5 min. until golden and crispy.

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