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

Table of Contents

Potatoes Au Gratin with Buttery Crumb Topping

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

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.

4 from 8 votes

Print Recipe Save

Potatoes Au Gratin Recipe

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

Prep Time10

Cook Time1 15

Total Time1 25

Servings: Side Dish

Calories: 470kcal

Author: Julia Jordan | Julia’s Simply Southern

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

In a sauce pan add cheddar cheese soup with heavy cream and milk. Over medium heat whisk together until smooth and creamy.
Preheat oven to 400°F.
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.
Remove foil and you are going to bake an additional 40 minutes.
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.
Remove from oven and let stand 15 minutes before serving.

Nutrition

Click Here to see it at the Weekend Potluck

About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube

Learn more