Potatoes Au Gratin

Cheese and cream and potatoes, oh my! Great for an Thanksgiving side dish that feels fancy without the hassle.

  • Serves: 4-6 people
  • Prep Time: 20 minutes
  • Cook Time: 2 hours


  • 3 tbsp. Butter
  • 3 tbsp. Flour
  • 2 c. Whole Milk
  • 1 1/2 c. Cheddar Cheese, shredded
  • 5 c. Potatoes, peeled & thinly sliced
  • 2 Shallots, chopped
  • 3 cloves Garlic, chopped
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper
  • Chives, chopped (for garnish)


  1. Preheat oven to 350 degrees. In a medium saucepan, heat butter until melted and whisk in flour, stirring constantly. When flour is no longer raw, remove from heat and add milk; return to heat and slowly bring to a simmer, stirring frequently. When sauce has begun to thicken, begin adding 1 cup of cheese a handful at a time to prevent clumping. When cheese had melted in completely, stir in shallots, garlic, and potatoes.

  2. Transfer to a large, greased baking dish and top with the remaining cheese. Cover with foil and bake for one hour, then continue baking uncovered for an additional 30 to 40 minutes or until potatoes are tender. Top with chives before serving.

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