Au Gratin Potatoes


  • 3 tablespoons butter
  • 3 tablespoons All-purpose flour
  • ¾ cup milk
  • ¾ cup half-and-half
  • 4 Idaho® baked potatoes (sliced about 1-1/2 pounds)
  • ⅓ cup onion, diced
  • 1 cup cheddar cheese, shredded (for 3 layers)
  • 1 cup panko breadcrumbs
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ cup cheddar cheese, shredded for garnish
  • ¼ cup fresh parsley, chopped for garnish


  1. Slice potatoes and hold in cold water.
  2. Grease 1-1/2 quart. casserole dish with butter; set aside.
  3. In small saucepan melt butter, add onions and cook until transparent, then stir in flour, salt and pepper.
  4. Whisk in milk and half-and-half. Cook on medium heat, stirring constantly, until heated through; set aside.
  5. Layer one-third of potato slices, parsley, cheese and one-third of sauce and 1/3 cup of cheese.
  6. Repeat process until all ingredients are used and then cover with foil.
  7. Bake in oven at 375° F for 45 to 60 minutes until potatoes are cooked all the way through. (One way to check is if the sauce is bubbling and the potatoes are tender.)
  8. Mix the breadcrumbs and paprika together in small bowl.
  9. Remove casserole dish from oven and uncover. Sprinkle the top with cheddar cheese and the breadcrumb mixture. Put back in the oven uncovered and bake for 5 minutes until cheese melts and forms a delicious crust on top.
  10. Remove from oven, cut into pieces, garnish with parsley and serve.
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Yield: 8 servings

Photo Credit:
Karen Harris
(Recipe Photo Contest Winner)

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