Cindy's Really Good Au Gratin Potatoes

Cindy's Really Good Au Gratin Potatoes

MzKitty 4

"This is the recipe of a friend of my parents. We loved it as kids and I've made it for my family, who also really like it."

Ingredients 1 h 25 m {{adjustedServings}} servings 782 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 109.1g
  • 35%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, and allow to cool until the potatoes are cool enough to handle. Slice into 1/4-inch slices, and place into a 1-quart baking dish; set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C). Stir the cracker crumbs and melted butter together in a small bowl; set aside.
  3. While the potatoes are cooking, melt 2 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the mustard, salt, pepper, and Cheddar cheese until the cheese has melted and the sauce is smooth; pour over the potatoes. Sprinkle with the cracker crumbs.
  4. Bake in the preheated oven until the crackers are golden and the sauce is bubbly, 35 to 45 minutes.
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Reviews 18

  1. 23 Ratings


I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest red potatoes("B" size), which wasn't specified, & I just used the size that came in the 5 lb bag I bought. Now I know & will definately try again:)


wow, scrumptious!!! My daughter wasn't sure she'd like it but had two full servings! I made one change: I added 3 chopped scallions to the sauce with the cheese just before pouring onto the potatoes. The sauce is very thick but cooks up delicious. Thanks a lot Cindy!


We loved these, but I did change it up a bit, hence the 4 stars instead of 5! This is a great base recipe to create something totally awesome... I used regular potatoes, doubled the sauce using light velveeta instead of the cheddar and adding a little more milk to thin it out a bit, garlic powder and seasoned salt to taste. I layered the potatoes (which I peeled), some cheese sauce, finely chopped onion, some shredded cheddar and a little blue cheese and then repeated the layers. LOVED the buttered cracker topping! This was a huge hit w/ me and my hubby! These will be made over and over! Thanks for sharing. :)