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3-Cheese Potatoes Au Gratin is an easy cheesy favourite potato recipe! Thinly sliced potatoes and onions are smothered in a quick 3-cheese sauce and baked until golden. This 3-Cheese Potatoes au Gratin is a perfect side dish for any holiday meal such as Easter, Christmas or even family dinner.
Why You'll Love These 3-Cheese Potatoes Au Gratin
- This is cheesy potato recipe awesome side dish for a holiday meal or family meal. This side dish goes well with chicken, beef, turkey or really anything!
- This dish can be prepped in advance. You can cut up the potatoes and onions and pour over the cheese sauce and place in the fridge until you are ready to bake and serve.
Ingredients Needed
2 1/2 lbs Red Potatoes, peeled and sliced
1 Large Onion, sliced
3 Tablespoons Unsalted Butter
3 Tablespoons All Purpose Flour
1 Teaspoon Dry Mustard Powder
2 Cups Milk
1 Cup Cheddar Cheese, shredded
1/2 Cup Gruyere Cheese, shredded
1/2 Cup Asiago Cheese, shredded
Salt and Pepper, to taste
Parsley, to garnish
How To Make 3-Cheese Potatoes Au Gratin
Preheat oven to 400 degrees F.
Wash and peel the potatoes. Slice the potatoes 1/8 inch thin and place in a bowl for now. Also, slice the onion into half moons very thinly.
Layer potatoes and onions in little stacks. Place stacks upright in a greased casserole 2.5qt to 3qt dish.
Melt butter in a medium sauce pan, once melted, add the flour and whisk vigorously over medium heat for about 2-3 minutes. Then, slowly add in the milk a little bit at a time while continuing to whisk.
Remove the roux from heat and add in the cheese, salt, pepper and dry mustard powder. Whisk in the cheese and spices until a thick, creamy and cohesive cheese sauce forms.
Pour over the cheese sauce over the potatoes in the casserole dish evenly. Place tin foil on top of the baking dish and bake for 1 hour covered with tinfoil and then 30 minutes uncovered.
Cool the potatoes for 15 minutes before digging in then garnish with parsley. Enjoy! 🙂
Equipment & Products Needed
Casserole Baking Dish Set
Dry Mustard Powder
Tin Foil
Notes + Tips for 3-Cheese Potatoes Au Gratin
- Use red potatoes! Red potatoes will not fall apart when cooked and unfortanely if you use white potatoes it causes risk for the potatoes to turn into mush.
- Add in whatever cheese is your favourite. I used cheddar, gruyere, and asiago but feel free to add whatever cheese you love or have on hand!
- Cook these potatoes for 1 hour covered and 30 minutes uncovered. The majority of the potatoes being cooked should be with the tinfoil on but at the end take the tinfoil out so the potatoes get nice and crispy on top.
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Ingredients:
- 2 1/2 lbs Red Potatoes, peeled and sliced
- 1 Large Onion, sliced
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All Purpose Flour
- 1 Teaspoon Dry Mustard Powder
- 2 Cups Milk
- 1 Cup Cheddar Cheese, shredded
- 1/2 Cup Gruyere Cheese, shredded
- 1/2 Cup Asiago Cheese, shredded
- Salt and Pepper, to taste
- Parsley, to garnish
Instructions:
- Preheat oven to 400 degrees F.
- Wash and peel the potatoes. Slice the potatoes 1/8 inch thin and place in a bowl for now. Also, slice the onion into half moons very thinly.
- Layer potatoes and onions in little stacks. Place stacks upright in a greased casserole 2.5qt to 3qt dish.
- Melt butter in a medium sauce pan, once melted, add the flour and whisk vigorously over medium heat for about 2-3 minutes. Then, slowly add in the milk a little bit at a time while continuing to whisk.
- Remove the roux from heat and add in the cheese, salt, pepper and dry mustard powder. Whisk in the cheese and spices until a thick, creamy and cohesive cheese sauce forms.
- Pour over the cheese sauce over the potatoes in the casserole dish evenly. Place tin foil on top of the baking dish and bake for 1 hour covered with tinfoil and then 30 minutes uncovered.
- Cool the potatoes for 15 minutes before digging in then garnish with parsley. Enjoy! 🙂
Video
Notes
Nutrition
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