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By Melissa
5 from 8 votes
on Oct 07, 2021
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Pioneer Woman’s Potatoes au Gratinare creamy, cheesy and done in less than an hour. Plus, they are made using whole potatoes-no peeling needed!
These potatoes au gratin are very literally perfect; starchy, full of cheese, and potato-laden goodness. I love when recipes are not only delicious but easy to boot. You don’t even have to peel the potatoes!
Table of Contents
- Easy Potatoes Au Gratin Recipe
- Perfect Potatoes au Gratin Recipe
Easy Potatoes Au Gratin Recipe
These potatoes make the perfect side for any grilled meat and are one of my favorite dishes to take to potlucks and family dinners. It’s a recipe that you need in your archive, and if eating gluten-free is an issue for you or a family member, I have instructions on how to make this dish gluten-free in the notes.
Can we go over the fact that you don’t have to peel the potatoes? That makes this recipe worth its weight in gold. It takes a little less than an hour to bake, so I have to be sure to plan for it so that it’s done when I need it to be. But it only has about 15 minutes of hands-on time that include washing and cutting up the potatoes and layering all of the cheesy creamy goodness in a dish.
My kids can even help with the potato washing/cutting which makes the process go quickly. This is one of those dishes that always turns out well and it always tastes good. I can’t wait for you to try it.
What does au Gratin mean?
The phrase au Gratin refers to a dish that has a crusty top of some sort. It usually consists of cheese, eggs and sometimes bread crumbs.
What is the difference between potatoes au gratin and scalloped potatoes?
The difference is in the cheese. Scalloped potatoes are baked in a simple cream sauce. Potatoes au Gratin are a more decadent and cheesy concoction.
Can I make gluten free au Gratin potatoes?
Yes! To make this recipe gluten-free, switch out the 2 tablespoons of flour with 1 tablespoon of corn starch.
What are the best potatoes to use for au Gratin Potatoes?
Russet potatoes are recommended for this recipe because of their starch content. They hold together well and cook up into nice soft pieces that stay together. That being said, I have used all kinds of potatoes and it still turns out and tastes great each time.
This recipe goes really well accompanied with:
- Baked chicken legs
- Stove Top Parmesan Crusted Chicken
- Whole Roasted Chicken
- Crispy Fried Pork Chops
- Slow Cooker Honey Garlic Pork Chops
- Add some green veggies on the side and you have yourself a meal
If you’ve tried thisPotatoes au Gratin recipeor any other recipe on Bless this Mess, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me onInstagramso I can repost on my stories AND add your photo to your comment so that other can see your creation.
5 from 8 votes
Perfect Potatoes au Gratin
By: Melissa Griffiths
This easy Potatoes au Gratin recipe is made using whole potatoes (no peeling needed), cream, butter, and cheese and are done in less than an hour.
Prep: 10 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr
Servings: 8
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Ingredients
- 2 tablespoons butter, softened
- 4 large baking potatoes or 8 smaller potatoes, about 2 pounds total
- 1 1/2 cups heavy cream
- 1/2 cup milk, whole or 2%
- 2 tablespoons flour
- 2-4 cloves garlic, finely minced
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, grated
Instructions
Preheat the oven to 400 degrees F.
Grease the bottom and sides of a baking dish with the softened butter.
Wash and scrub the potatoes clean but don’t worry about peeling them. Slice the potatoes into thick slices (somewhere between 1/4 and 1/2 inch thick), then stack the slices and cut them into 4 pieces. Put all of the potato pieces in the bottom of the baking dish.
In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melted. Serve hot.
Notes
- To make this recipe gluten-free, switch out the 2 tablespoons of flour with 1 tablespoon of corn starch.
- Keep any leftovers in an air-tight container in the fridge.
Nutrition
Serving: 1 of 8 servings, Calories: 394kcal, Carbohydrates: 36g, Protein: 9g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 74mg, Sodium: 435mg, Potassium: 859mg, Fiber: 4g, Sugar: 4g, Vitamin A: 913IU, Vitamin C: 37mg, Calcium: 173mg, Iron: 2mg
Like this recipe? Rate and comment below!
If you like this recipe, check out these:
- Classic Scalloped Potatoes
- Twice-Baked Potatoes with Bacon
- Tips and Tricks for Cooking Potatoes in the Oven
- Unique Ideas for Cooking Baked Potatoes (oven, instant pot, slow cooker and more!)
- Instant Pot Loaded Baked Potato Soup
- Classic Potato Salad Recipe
- How to Cook Potatoes in the Oven
You are going to love Pioneer Woman’s Potatoes au Gratinbecause you don’t need to peel any potatoes, they are done in an hour, and the cheesy goodness is divine.
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