Posted by Linda Spiker | Nov 8, 2012 | au gratin potatoes, holiday food, potatoes | 40
Honestly, I just don’t know many things that taste better than the crispy, cheesy potatoes on the top of this Three Cheese Au Gratin Potato dish…
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How to Make Three Cheese Au Gratin Potatoes
This is definitely comfort food, made from scratch like grandma used to make.
Always start with all the best ingredients, fresh Yukon gold potatoes, sharp cheddar, colby jack and Parmesan cheese, green onions and milk.
Making the Cheese Sauce:
Of course feel free to improvise when it comes to cheese, I do. For instance when I want to spice things up, I substitute the jack cheese for pepperjack.
This recipe is actually very easy, but if there were a tricky part it would be making the sauce, seeing pictures should help you out.
A “Roux” is a French word pronounced ‘roo’. A roux thickens sauces and is usually a combination of butter and flour. Helpful hint: if you want the sauce to thicken a little quicker, warm milk before adding to roux.
Sorry, I have to be a food snob here, if you use packaged pre-shredded cheese your sauce will come out clumpy and oily…true story. So please grate your own cheese.
You can slice your potatoes with a knife or use a food processor…it is quicker and you can use it for the cheese too!
Don’t worry that the sauce does not cover all the potatoes! It spreads out as it cooks, I promise.
After 20 minutes of cooking you can see that the cheese sauce has spread out and is beginning to brown. And after 50 minutes…perfection!This same cheese sauce can be used over steamed vegetables or cooked pasta for homemade macaroni and cheese.
What you need: an 8×8 baking dish, or if you want to double the recipe, a 9X13 baking dish.
4.67 from 3 votes
Three Cheese Au Gratin Potatoes
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
A delicious creamy potato side dish. The recipe below is for four and is made in an 8x8 baking dish. If feeding a larger group, double recipe and use a 13 x 9 inch glass baking dish.
Course:Side Dish
Cuisine:American
Keyword:easy side dish recipe, holiday recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
- 4-5med russet or Yukon gold potatoes, peeled and sliced
- 1cupmilk
- 1cupjack cheese, freshly grated
- 1cupsharp cheddar, freshly grated
- ½cupParmesan, freshly grated
- 2Tablespoonsbutter
- 2teaspoonflour
- 6green onions, sliced thinly
- 1teaspoonsea salt
- 1teaspoonfreshly ground pepper
Instructions
Preheat oven to 375 degrees and place oven rack in center position.
Grate all cheeses and toss together.
Set milk in a pan and warm.
Peel and thinly slice your potatoes, set aside.
In a large saucepan on medium heat melt butter, add salt and pepper.
Add flour to melted butter and whisk. This is your roux, it will thicken your cheese sauce.
Slowly add warm milk to the roux, continually whisking and heat until mixture begins to thicken.
When milk is thickened, add cheese a handful at a time (retaining the ½ cup for later) whisk cheese, slowly adding more as each handful melts.
When cheese is completely melted and sauce is smooth turn off heat.
Place a layer of potatoes in 8x8 glass baking dish, sprinkle with freshly ground pepper, a little sea salt and sliced green onions. Drizzle some cheese sauce over potatoes. Don’t worry about covering every nook and cranny, the cheese sauce will spread out as the potatoes bake. Repeat layering (potatoes, salt, pepper, onions) two more times or until all potatoes and cheese sauce are used. Again, don’t worry if potatoes are not completely covered with sauce. As they bake the sauce thins out, melts and covers any empty spots. Sprinkle reserved cheese over the top. Bake for 50 minutes or until potatoes are soft and cheese sauce is browned and crispy on top. Sorry, I just drooled a little.
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Post tags: holiday, holidays, side dish,
About The Author
Linda Spiker
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40 Comments
maria del carmenon March 28, 2014 at 11:02 pm
Please, loved the recipe but don’t know how much butter is 2T. What does the T stand for? I’m a spanish speaker, maybe that’s why I don’t understand the abbreviation. Will be very grateful with your answer! Regards, Maria.
Reply
Linda Spikeron March 28, 2014 at 11:25 pm
Lo siento Maria! T means “tablespoons”. Buenos Dias:)
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Gregon January 30, 2016 at 1:32 am
T=tablespoon t=teaspoon
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sylvie améséeon February 6, 2015 at 6:57 pm
Nicely colored and crispy !
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Dion December 21, 2015 at 4:24 pm
Can they be made a day ahead and re heated or will they be dried out ?
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Linda Spikeron December 21, 2015 at 10:19 pm
I have not done it but I think it work fine. If you do it let me know how it works out please 🙂
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Debbieon February 13, 2017 at 3:36 pm
I made them 4 hours before putting them in the oven. The cheese sauce became very watery but they baked just fine. Delicious! Hope that helps.
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Linda Spikeron February 13, 2017 at 3:58 pm
Oh interesting. Potatoes are full of moisture so I could see that happening.
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Lauraon December 31, 2015 at 4:44 pm
Hi! How do u buy your cheese? I have never bought cheese that’s not “packaged”. Do you mean a block of cheese that is found near the shredded cheese? Or something else? Can u recommend a good brand to use?
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Linda Spikeron December 31, 2015 at 4:46 pm
I buy my cheese (in a wedge or block) at Trader Joe’s or Whole Foods Market and shred it myself. The prepackaged shredded cheeses are often not top quality although there may be some good ones out there. Hope that helps.
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Michelle Dionneon September 8, 2020 at 6:27 pm
I think most prepackaged shredded cheese has a coating to prevent clumping. It doesn’t melt the same.
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Linda Spikeron September 8, 2020 at 6:28 pm
yes, it definitely does. In this case (and most cases) fresh is best!
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Lauraon December 31, 2015 at 5:08 pm
Tonyaon January 3, 2016 at 2:24 am
I made these for New Years day dinner for my extended family. They are terrific! I had to cook them in a crockpot as i was making prime rib and had no oven space. It worked out very well. I just put the crockpot dish in the oven just before serving to brown the cheese on top. It will be a favorite from now on! Thank you for sharing your recipe!
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Linda Spikeron January 3, 2016 at 2:40 am
So glad to hear it! Thanks for letting me know about the crock pot!
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Janon March 29, 2017 at 6:46 pm
May I ask how long it took in the crockpot, and what level of heat did you use? This could be helpful to know as my oven can lack space as well.
Thank you!Reply
judeon December 15, 2018 at 8:39 pm
did you ever hear back as to what heat and how long for cooking in a crockpot?
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Linda Spikeron December 16, 2018 at 6:22 am
No, she never responded and I have not made them in the crock pot myself.
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Lindsey Dietzon March 27, 2018 at 3:17 pm
Yup, just had to wipe some drool off my screen… cheesy potatoes have that effect on me. 😉Reply
Linda Spikeron March 27, 2018 at 3:43 pm
Haha! Me too. That crispy top is killer!
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Jessica Levinsonon March 28, 2018 at 3:00 am
Bring on the cheesy deliciousness! Such a wonderful side dish for any occasion!
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Barbara Kelleheron April 3, 2018 at 1:16 pm
Easy to make. Tastes great.Reply
Linda Spikeron April 3, 2018 at 1:37 pm
Thanks! I made it on easter and it was gobbled up in 3 minutes!
Reply
Shelleyon December 25, 2018 at 5:02 pm
These are in the oven now and they look and smell amazing! Can’t wait to eat them!Reply
Linda Spikeron December 26, 2018 at 6:45 pm
Oh good! I hope you loved them!
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Rosieon December 28, 2018 at 3:33 pm
I want to try this recipe using broccoli and cauliflower. I think I might have to steam the veggies first. I bought a frozen dish from Trader Joe’s and the kids loved it. So now we want to make it and use your recipe.
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Linda Spikeron December 28, 2018 at 4:01 pm
Hi Rosie, I actually use that cheese sauce over steamed broccoli and cauliflower often. But I don’t bake it, I just pour the sauce over the steamed veggies. Maybe I will post that recipe:)
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Alion October 25, 2019 at 1:44 pm
Does it really only serve 4? Want to make it for 20, so I need to size up the recipe. The pictures show it in a 9x13pan. ??
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Linda Spikeron October 26, 2019 at 3:03 am
Yes it really serves four and I specify an 8×8 dish for that recipe, but I also say if you want to double it, use a 9×13. I double it ALL the time and it turns out great! You could make two double recipes and honestly, it would easily stretch to feed 20. I hope this helps:)
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Carolineon November 11, 2019 at 10:59 am
Deliciously yummy. Just the right amount of sharpness in the cheese. The browned topping is so good. The directions were spot on.Reply
Linda Spikeron November 11, 2019 at 2:57 pm
Yay! Thank you so much for your comment. I love hearing when all things work out smoothly!
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Jessica Marpleon December 16, 2019 at 1:50 am
I used this pre shredded cheese and mine did not turn out lumpy. I added garlic powder but if I make this again I would add fresh garlic. I can’t imagine how bland this would have been without the garlic I did add.Reply
Linda Spikeron December 16, 2019 at 3:44 am
Hi Jessica, I make this on the reg and it’s never been bland. But I definitely don’t object to adding garlic to anything!
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Lynnon December 22, 2019 at 5:33 pm
If I multiplied this recipe by 4; how much longer would it take to bake ? I am going to bake the recipe in a large aluminum pan for 14 people.
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Linda Spikeron December 22, 2019 at 6:22 pm
Hi Lynn,
I have a couple of suggestions. First I would make two double recipes and bake them in 9×13 baking dishes. It’s easier to double a recipe twice than to quadruple it. You’ll have better success with the cheese sauce for sure. Second, by baking in two separate glass baking dishes you will get more even baking. A huge aluminum pan won’t conduct heat very well and your edges will cook before the center. Also aluminum is not a super safe baking option as the aluminum leaches into the food.
I double this recipe all the time (we have a huge family) and bake in a 9×13 and it comes out perfectly! Good luck and happy holidays!Reply
Lynnon December 22, 2019 at 6:46 pm
Thank you so much for your expert opinion and your quick response ! ! Merry Christmas to your family ! !
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Sandyon December 24, 2019 at 8:37 pm
How thick do you slice the potatoes?
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Linda Spikeron December 25, 2019 at 3:42 pm
Between and 1/8th and a 1/4 inch. Enjoy!
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jANEon February 4, 2021 at 1:30 am
We really enjoyed the recipe!…but 20 minute prep time!….I don’t think so! I have learned to take prep times with “a grain of salt”
speaking of salt I only added 1 teaspoon but did do the in between salting…next time ( and my husband will make sure of it ) I will skip the extra saltReply
Linda Spikeron February 4, 2021 at 2:06 am
Thanks Jane! So funny, as a comment below said this recipe didn’t have enough salt. Different strokes for different folks! I really appreciate the five star rating 🙂 Thank you.
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