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Potatoes Au Gratin with Buttery Crumb Topping

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In this post I’ll be sharing how to make Potatoes Au Gratin with Buttery Crumb Topping.

Cheesy baked potatoes, Potatoes Au Gratin. Rich, creamy goodness with a buttery crumb topping. It’s easy to make too!

This recipe is for a small casserole size. I’m giving two variations to the recipe and both are equally good. One I consider simple, the other a tad bit more work but not too much.

 Ingredients:

  • Russet Potatoes, medium, thinly sliced
  • Campbell’s Cheddar Cheese Condensed Soup
  • Heavy Cream
  • Milk
  • Salt
  • Onion Powder
  • Garlic Powder
  • Cracked Black Pepper
  • Onion, thinly sliced
  • shredded Cheddar Cheese
  • sleeve Butter Crackers, such as Ritz
  • Fresh grated Parmesan Cheese
  • Butter

Potatoes Au Gratin with Buttery Crumb Topping

sliced potatoes in a casserole dish
In a sauce pan add cheddar cheese soup with heavy cream and milk. Over medium heat whisk together until smooth and creamy. It doesn’t have to be completely heated through. It will get bubbly hot in the oven.
 
Preheat oven to 400 degrees.
 
Toss potato slices with salt, onion powder, garlic powder and cracked black pepper.
 

Layer the potatoes and cheese in alternating layers.

 

Cheesy Potatoes Au Gratin

 
 
Cover the dish with aluminum foil and bake in 400 degree oven for 20 minutes.
 
Remove foil and you are going to bake an additional 40 minutes (that will be one hour total). The last 15 minutes of cooking add butter cracker / Parmesan topping.
In a bowl, crush butter crackers and add Parmesan. Mix together and reserve for topping. You may not need to use all of the topping.
 
 
Remove from oven and let stand 15 minutes before serving.
 

Delicious Potato Casserole

potatoes au gratin on a plate
 
Alternative Basic Cheese Roux:
  • 3 tbs Butter
  • 3 tbs Flour, all purpose
  • 1 c Heavy Cream
  • 1 c Milk
  • 1 1/2 c shredded Cheddar Cheese
  • Salt and Pepper to taste

In a saucepan melt butter over medium heat.

Add flour, salt, and pepper.

Whisk together and cook two minutes.

Add milk and whisk, cooking until thickened.

Stir in cheese and whisk until melted and creamy.

Remove from heat.

Yield: 1 Side Dish

Potatoes Au Gratin Recipe

Potatoes au gratin casserole

Delicious cheesy potatoes au gratin is always a favorite dinner side dish.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 3-4 Russet Potatoes, medium, thinly sliced
  • 1 can Campbell’s Cheddar Cheese Soup
  • 1 c Heavy Cream
  • 1/2 c Milk
  • 1/2 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • Cracked Black Pepper
  • 1 small Onion, thinly sliced
  • 1 c shredded Cheddar Cheese
  • 1/2 sleeve Butter Crackers, such as Ritz
  • 1/4 c fresh grated Parmesan Cheese
  • 1 tbsp. Butter

Instructions

  1. In a sauce pan add cheddar cheese soup with heavy cream and milk. Over medium heat whisk together until smooth and creamy.
  2. Preheat oven to 400°F.
  3. Toss potato slices with salt, onion powder, garlic powder and cracked black pepper. Layer the potatoes, onions and cheese alternating until the casserole dish is filled ending with cheese. Cover the dish with aluminum foil and bake for 20 minutes.
  4. Remove foil and you are going to bake an additional 40 minutes.
  5. In a bowl, crush butter crackers and add Parmesan. Mix together. The last 15 minutes of cooking add the butter cracker and Parmesan topping.. You may not need to use all of the topping.
  6. Remove from oven and let stand 15 minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 470Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 93mgSodium: 857mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 14g

Click Here to see it at the Weekend Potluck

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Author of Julia's Simply Southern

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Miz Helen

Saturday 17th of September 2016

These Potatoes Au Gratin are screaming my name, that whole serving would be mine! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen