Easy potato au gratin

    1 hour 50 min

    A delicious side-dish of tender potatoes baked in a flavourful cheese sauce. Perfect with pork, ham, or lamb!


    Oxfordshire, England, UK
    30 people made this

    Serves: 4 

    • 500g potatoes, thinly sliced
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 500ml milk
    • 180g medium Cheddar cheese, grated
    • 2 chicken stock cubes, crumbled
    • 1 large onion, diced

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat the oven to 200 C / Gas 6. Butter a casserole dish to prevent sticking. Fry Light® works a treat!
    2. Peel and slice your potatoes to about 1/2 cm slices. I would suggest cutting the slices in half, especially if using large potatoes, to ensure the potatoes cook nice and soft.
    3. Layer the potatoes in the bottom of your casserole dish.
    4. Begin to make the cheese sauce: Melt butter in a pot, then add flour. Mix thoroughly until you have a nice paste. Add milk and stir constantly with a whisk until the sauce just boils. It should begin to thicken at this stage.
    5. When sauce has thickened, remove from heat and immediately add the cheese. Mix until cheese has completely melted. Then stir in the crumbled stock cubes and the diced onion. Mix until stock cubes have completely dissolved. Pour sauce evenly over potatoes. Cover your dish.
    6. Bake for about 1 1/2 hours. When finished, your potatoes should be soft and the cheese sauce should just begin to brown and crisp around the edges.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Added some imitation crab in the dish - Next time I will add some salmon as well. It's delicious!.. I added extra shredded cheese on top of the baking dish.  -  27 Aug 2012


    Absolutely lovely ... def a favourite and will be making again lots of times  -  17 Nov 2013


    great recipe easy to do and yummy i parboil the potatoes first though so it cooks in oven in 40-50 mins depending on how many layers you have!  -  19 Nov 2012