Don't make ordinary mashed potatoes . . . make a cheesy potato casserole!

They're mashed potatoes. They're good, but they're still mashed potatoes. And they take time. You never have enough time for dinner.

Try something different, easier, quicker--like a cheesy potato casserole.

Still stuck on mashed potatoes?

• Here are 13 ways to make mashed potatoes. Check them out.
• Don't do ham gravy! Here's a gravy that works with ham.
• Or you can do twice-baked and mashed potatoes.

 

The Potato Rodeo

We bought a 50-pound box of potatoes. We're in Idaho--potato warehouses are like gas stations--and went to work. 

We spent the week making potato casseroles. It wasn't our first rodeo. We know potato casseroles. 

Mount up, and we'll show you around.

Tips for the Rodeo

1. Use a mandolin or other cutting device to ensure the slices are uniform in thickness.
2. Cut the slices not thicker than 3/16 inch.  
3. Do not boil your potatoes before making the casserole.
   

There are three types of recipes: those made with eggs, those made with a white sauce and flour, and those that rely on the starch from the potatoes for thickening. The advantage of the white sauce type is that you don’t need to be as careful in the cooking; the white sauce is less likely to curdle than cooked milk or cream.

You can use any of these recipe types.  We have included optional ingredients to add, such as ham, onions, or garlic, so you can create your own.

Au Gratin Potatoes with a White Sauce

• 2 cloves garlic, minced
• 1 large onion, diced
• 1 bell pepper, finely diced
• 1 small can diced green chilies
•  1/2 pound bacon, crisply cooked and snipped into pieces
• 1 1/2 cups ham cut into small cubes

Basic recipe

• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 cup cream
• 1 1/2 teaspoons salt
• 1/4 teaspoon white pepper
• pinch nutmeg
• 2 to 2 1/2 cups grated cheddar cheese
• 7 to 8 cups of sliced potatoes, 1/8-inch thick
• 1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees.  Butter a 9 x 13-inch baking pan.

1. Make a white sauce with the milk and flour:  Pour the milk into a heavy saucepan.  Place the flour in a cup.  Add just enough milk to make a paste.  Gradually add more milk, stirring to thin the paste into a sauce-like consistency.  Stir the flour and milk mixture into the milk with a whisk.  Add the cream and heat, stirring with a whisk until the sauce thickens and begins to bubble.
2. Add the salt, pepper, and nutmeg.  Add the cheese while it is still hot and stir it in.  The cheese should melt and form a medium-thick cheese sauce.  Keep the sauce hot while you prepare the potatoes.
3. Peel and slice the potatoes into 1/8-inch thick slices.  Use a mandolin or other cutting tool to ensure the potatoes are uniform in thickness.
4. Place a layer of potatoes in the pan.  Pour a portion of the hot cheese sauce over the potato layer.   Repeat with additional layers until the potatoes and cheese sauce is used.
5. Sprinkle the remaining 1/2 cup of cheese over the casserole.
6. Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.

Baking Tip!  About Baking Dishes

We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass.  The type of baking dish affects baking times.  A dark metal dish bakes fastest.  A clear glass or off-colored baking dish is next.  A light colored, opaque glass dish is the slowest.

Baking times seemed to vary by about 10 minutes from one pan to the next.

As important as baking dishes are, the thickness of the casserole has even more impact.  A shallow casserole bakes much faster than one that fills the whole pan.

 

Au Gratin Potatoes with Eggs

Consider these easy au gratin potatoes a basic recipe.  Other ingredients may be added as desired, though this dish is good in its basic form.  You may consider adding any of the following ingredients:

Ingredients

• 2 cloves garlic, minced
• 1 large onion, diced
• 1 bell pepper, finely diced
• 1 small can diced green chilies
• 1/2 pound bacon, crisply cooked and snipped into pieces
• 1 1/2 cups ham cut into small cubes

Basic Au Gratin Potatoes (with Egg) Recipe

• 7 to 8 cups of sliced potatoes, 1/8-inch thick
• about 1 1/2 teaspoon salt
• about 1/4 teaspoon white pepper
• pinch nutmeg
• 2 to 2 1/2 cups grated cheddar cheese
• 2 cups milk
• 1 cup cream
• 3 egg yolks
• 1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

1. Peel and slice the potatoes into 1/8-inch thick slices.  Use a mandolin or other cutting tool to ensure the potatoes are uniform in thickness.
2. Place a layer of potatoes in the pan.  Season with salt, pepper, and a very small amount of nutmeg.  Sprinkle with a portion of the grated cheese.   Repeat with additional layers until the potatoes and this portion of the cheese are used.
3. Place the milk in a saucepan and heat until it simmers.
4. Whisk the egg yolks and cream together.  Slowly pour the egg mixture into the hot milk while stirring with a whisk.
5. Pour the milk and egg mixture over the layered potatoes.
6. Sprinkle the remaining 1/2 cup of cheese over the casserole.
7. Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.

Creamy Au Gratin Potatoes

This au gratin potato recipe makes a creamy casserole with a thin white sauce-type filling. It relies on the starch in the potatoes to thicken the cream into a sauce. 

Baker’s Notes: It is important that you use starchy, Russet-type potatoes.  It is also important that you bring the milk to a simmer, not boil, to avoid curdling. This can be made without the cheese for scalloped potatoes.

Variations on the Au Gratin Potato Recipe
This is a basic recipe.  Other ingredients may be added as desired, though this dish is good in its basic form.  You may add any of the following ingredients:

2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic Creamy Au Gratin Potatoes Recipe

7 to 8 cups of sliced potatoes, 1/8-inch thick
about 1 1/2 teaspoons salt
about 1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
1 cup milk
2 cups cream
1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Peel and slice the potatoes to 1/8-inch thick.  Use a mandolin or other cutting tool to ensure the potatoes are uniform in thickness.
Place a layer of potatoes in the pan.  Season with salt, pepper, and a very small amount of nutmeg.  Sprinkle with a portion of the grated cheese.   Repeat with additional layers until the potatoes and this portion of the cheese is used.
Place the milk and cream in a saucepan and heat to a simmer.  Pour the milk and cream mixture over the layered potatoes.
Sprinkle the remaining 1/2 cup of cheese over the casserole.
Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.
Baking Tip: Adjusting Your Au Gratin Potato Recipe to Your Baking Dish
We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass.  The type of baking dishes affects baking times.  A dark metal dish bakes fastest.  A clear glass or off-colored baking dish is next.  A light-colored, opaque glass dish is the slowest.

Baking times seemed to vary about ten minutes from one type of pan to the next.

As important as baking dishes are, the thickness of the casserole has even more impact.  A shallow casserole bakes much faster than one that fills the whole pan.