This Potatoes Au Gratin recipe is an easy side dish recipe that compliments many meals.
I love au gratin potatoes. There’s just something about the creamy, cheesy yumminess that warms my soul.
What I don’t like about au gratin potatoes is the time it takes to make them. Most days I just don’t have time to spend an hour on a side dish. I need something that comes together in 30 minutes or less. I’m picky like that…
So I made a few tweaks to the traditional au gratin potatoes recipe to make it faster and easier.
The first thing I did was peel the potatoes and slice them into uniform slices. Next, I arranged them in a single layer on a plate and popped them in the microwave for 8 minutes on high. I had to do this in two batches.
This started the cooking process for the potatoes… so they didn’t need so much time in the oven.
While the potatoes were twirling around in the microwave, I got to work on the rest of the ingredients. I diced the onions and grated the cheese.
To simplify the sauce component, I used Swanson Cream Starter™. It was perfect – just the right flavor and consistency!
Once the potatoes were done and the rest of my ingredients were prepped, I was ready to start assembling.
I poured a small amount of Swanson Cream Starter™ in the bottom of my baking dish and sprinkled in 1/3 of the onion. Next, I placed a single layer of potatoes in the dish and topped it with 1/3 of the cheese.
I repeated this process 2 more times. The last thing I did was add a dash of salt and pepper.
I popped it in the over and 30 minutes later I had gorgeous, creamy Potatoes Au Gratin.
These were so tasty… I almost felt guilty serving them on a random Wednesday night. They deserve to be the star of a fancy holiday dinner!
Easy Potatoes Au Gratin
- 5 large Russet potatoes - peeled and sliced into discs
- ¼ cup onion - finely diced
- 1 ½ cups Swanson Cream Starter™
- 4 oz . white cheddar cheese - shredded
- Salt and pepper
- Preheat oven to 375 degrees.
- Arrange sliced potatoes in a single layer on a microwave-safe plate and microwave on high for 8 minutes. Repeat until all potatoes have been pre-cooked.
- Place a thin layer of Cream Starter™ in the bottom of a 9x9 baking dish.
- Sprinkle 1/3 of the onions evenly across the bottom.
- Place a single layer of potatoes on top of the onions and top with 1/3 of the cheese.
- Repeat the process until you have used all of the potatoes.
- Top with the final layer of cheese.
- Cover tightly with foil and bake for 30 minutes, removing the foil for the last 10 minutes of baking.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
This blog post is sponsored by Swanson®
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